Products in Stabilizers: Dressings

TABULOSE® SC-591 F is a co-processed microcrystalline cellulose (MCC) and carboxymethylcellulose sSodium (CMC) that can be used as a stabilizer, suspending agent and thickener in a variety of food and beverage applications. Benefits Gluten-free Sugar-free Calorie reduction Fat reduction Features Water dispersible Stable over wide temperature and pH ranges Smooth, creamy texture

TABULOSE® SC 611 is an efficient suspending agent for suspensions, emulsions and reconstituable suspensions. Features Hydrates quickly Co-processing ensures perfect stability to the three-dimensional gel formed upon hydration

C☆EmTex™ 12688 is a pregelatinized waxy maize starch ester with waxy corn (maize) as the raw material. It's a pregelatinized starch used in a wide range of emulsified foods to partially or completely replace classical emulsifiers. Key applications include cakes (whole egg replacement), dressings (egg yolk replacement), sausages and paté (caseinate replacement), and processed cheese (caseinate replacement).

N-CREAMER® 2000 - 32136101 modified food starch is based on waxy maize and is characterized by excellent emulsion stabilizing and encapsulating ability It is recommended for replacement of eggs in salad dressings and caseinate salts in coffee creamers and for partial to full replacement of egg yolks typically used in dressings and sauces.

NATIONAL™ 1545 - 31660100 food blend contains modified food starch based on waxy maize and erythorbic acid. It provides filling viscosity and acts as a suspension aid for particulate ingredients in canned products. This product is available under Ingredion Incorporated’s TRUETRACE® Identity Preserved Program for non-GM products.

PENPLUS® 2510 - 12150306 is a versatile pregelatinized modified tapioca starch known for its smooth texture and bland flavor. It is a valuable ingredient that imparts exceptional clarity and smoothness when used as a viscosifier and stabilizer in various food applications. Additionally, PenPlus® 2510 offers excellent freeze/thaw stability, making it a reliable choice for food products that may go through temperature fluctuations. Its primary functions are as a viscosity modifier and stabilizer, contributing to the desired texture and consistency while providing freeze/thaw stability.

NATIONAL™ 150 - 31640100 modified food starch is based on waxy maize and has erythorbic acid added. It is recommended as a fill viscosity aid for canned products. It breaks down under retorting conditions to leave essentially no residual viscosity. This product is available under Ingredion Incorporated’s TRUETRACE® Identity Preserved Program for non-GM products.

PenPure® 55 - 12100308 is a pregelatinized native tapioca starch known for its smooth texture and neutral flavor. It is commonly used as a viscosifier and stabilizer in various food applications. This starch enhances the clarity and smoothness of food products, making it an excellent choice for improving texture and stability. It adheres to dietary preferences and requirements, being Halal, Non-GMO, Kosher, and derived from natural sources.

N-CREAMER® 46 - 32236103 modified food starch is based on waxy maize and is characterized by excellent emulsion stabilizing and encapsulating ability. It is especially suited for use in place of caseinate salts in coffee creamers. This product is available under Ingredion Incorporated’s TRUETRACE® Identity Preserved Program for non-GM products.

HOMECRAFT® Create 860 - 07897D00 functional rice flour is a versatile thickener and stabilizer, especially applicable in food systems where tolerance to moderate heat and shear is required. This product is produced under Ingredion Incorporated’s TRUETRACE® Identity Preserved Program for non-GM products.

NATIONAL™ 6912 - 06599101 modified food starch is derived from waxy maize. It is recommended as a fill viscosity aid for canned products where it breaks down under retorting conditions to leave little or no residual viscosity in the finished product. This product is available under Ingredion Incorporated’s TRUETRACE® Identity Preserved Program for non-GM products.

StabiliSMART® Stabilizer Powder is a clean-label replacement for traditional stabilizers such as guar gum, xanthan gum, potassium bromate, and carrageenan. The targeted combination of plant fibers contains both soluble and insoluble fractions, isolated from plant extracts. Available in a powder delivery system, StabiliSMART® performs amazingly well head-to-head against chemicals.

Emflo 991 is a modified potato starch. It is a viscosifying starch that is suitable for cheese, and plant based cheese alternative applications. It gives high viscous and clear solutions with a shor texture and thickens in process.

The non-GMO version of our upcycled, prebiotic arabinoxylan can replace unwanted ingredients, add to product stability, and improve texture and tenderness. Oh, and it’s gut healthy, too.

Starch, produced by milling tapioca root to starch

Our multi-functional corn bran fiber improves emulsification, enhances texture, and optimizes yield while improving your product’s nutrition statement. A versatile solution available in non-GMO.

Citri-Fi 300 series is a natural, upcycled citrus fiber co-processed with xanthan gum. This clean label ingredient provides high water holding, emulsification and additional viscosity which benefit food products such as dairy, sauces, dressings, beverages and bakery.

Maltodextrins are ingredients of plant origin derived from maize starch. Raw materials from conventional crops (non-GMO varieties) are used. Due to their wide variety of applications, maltodextrins are in great demand.

NERO is an alkalized fat reduced cocoa powder from Theobroma cocoa. Less than 0.5% fat. Fine cocoa powder with improved solubility and intense color darkening effect due to its low fat content. Perfect to add a hint of dark chocolate color to dry and wet applications. Specially those with fat compatibility issues. Ideal for chocolate spreads, cremes, foamy applications and dairy and non dairy beverages. Optimal darkener of chocolate biscuits, cakes, muffins and Oreo type of products. Due to JS COCOA unique Dutch processing applied at zero fat level, NERO has an enhanced taste without soapy off-flavors when compared to black powders with 10-12 % fat content.

ZERO is the natural fat reduced cocoa powder from Theobroma cocoa that brings a warm red brown color to your product.This highly defatted cocoa powder (less than 0.5% fat) is the solution for affordable cocoa content in the segments cookie and biscuits, confectionery and bakery products. Especially interesting in lauric fat based compound coatings & fillings to avoid fat blooming and fat incompatibility. ZERO brings intense coloring capabilities, unique solubility in (cold) liquids (making it suitable for foamy applications, dairy and non-dairy beverages), with lower calories and an attractive price.

Conventional glutinous rice flour HerbaNAT R is our range of heat treated raw rice flours for micro or enzymatic reductions. Particle size distribution can range from 150 to 1500 µm. HerbaNAT R includes low, medium and high amylose rice flours as well as a range of moisture reduced rice flours. Characteristics HerbaNAT R rice flours belongs to a special variety of rice ingredients. Excellent freeze-thaw stability Resistance to liquid separation Stabilizer Thickener Reduces chip and snack hardness, while minimizing breakage during packaging Provides crispy texture to chips and snacks Moisture absorbent

ROKOAGAR® ORGANIC is a free flowing powder or flakes, off white to yellowish, based on pure refined Agar. Agar is a natural polysaccharide extracted from various types of red seaweed (Rhodophyceae). ROKOAGAR ORGANIC is a food additive used as a Gelling and Stabilizer agent in Food application. ROKOAGAR ORGANIC is manufactured according to the current organic legislation (No 2018/848). Control body for Organic condition: COPAE. Code number of Organic producer: 0073I.