Stabilizers for dairy

About this product

A wide range of applications for dairy

First of all, we offer a complete range of stabilizer systems for dairy to avoid syneresis.

That’s why CARAGUM International ® offers customization according to your needs and equipment. In fact, our Lab Center is constantly on the lookout for solutions to develop your products.

The benefits of using our range:

■ Short-and long-term stability. ■ Food gels. ■ Creamy texture. ■ Improves the taste and also extends the shelf life of the product. ■ Reduces syneresis in yogurts.

For whipped cream

■ Preparation for ready to use whipped cream. ■ Improves texture and softness. ■ Low fat content. ■ Flavoured. ■ Use with milk or water. ■ Easy to make. ■ Reduce costs production.

For puddings – chocolate mousse

■ (Dosage: 0,3%). ■ Powdered mix for light chocolate mousse that guarantees perfect creaminess and good stability. ■ Improves mouthfeel and flavours diffusion. ■ Reduces syneresis and provides a pleasant texture in the mouth. ■ Flavoured. ■ Brown colour

For chocolate milk and milkshake

■ Stabilizer for chocolate milk. ■ Maintain the particles in suspension (+flavoured milk). ■ Dosage (0,025%). ■ Uniform suspension of cocoa particles: dosage 0,15-0,20%. ■ Easy to make – Mouthfeel ■ Mellow – flavoured.

Pour ice cream – sorbets

■ Thickener and stabilizer for ice cream. ■ Gives a fine and unctuous texture. ■ Dosage 0,3-0,7%. ■ Thickener and stabilizer for fruit ice creams. ■ Used in water ice creams due to its anti-crystallisation action.