Products in Texturizers: Stabilizer

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).

EmulTru™ 12638 NGM is a stabilized and thinned instant waxy maize starch derived from non-GM (NGM) waxy maize. It is an instantized, lipophilic starch recommended for stabilizing and adding mouthfeel to liquid emulsions such as dairy creams, beverage emulsions, and concentrates. Modified starches like this one are economical to use because they function at low usage levels without compromising performance, efficiency, and throughput.

Unipectine® for Dairy & Dairy Alternatives is a food additive utilized as a texturant, serving as a thickener and/or gelling agent, especially suitable for the production of dairy desserts, particularly when calcium is present. This product comprises low-methoxyl amidated pectin E 440ii and dextrose, and it is characterized by its creamy-white to light brown-powder appearance with a neutral odor and taste.

Cargill Xanthan Gum - Satiaxane is a polysaccharide produced through the fermentation of carbohydrates with Xanthomonas campestris and is primarily employed as a texturant. It serves as a highly effective thickener, especially well-suited for a range of pharmaceutical applications in the EU and US, serving as an excipient, as well as in personal care products where it functions as a binding or suspending agent. This product comprises Xanthan gum and is presented in the form of a white or yellowish-white, free-flowing powder.

Cargill Carageenan for Dairy & Dairy Alternatives - Satiagel & Satiagum is a food additive utilized as a texturant. It acts as a proficient gelling agent, particularly designed to stabilize sterilized dairy products like UHT (ultra-high temperature) liquid creams. This product consists of Carrageenans E 407 and Dextrose, and it is characterized by its creamy-white to light-brown powder appearance, coupled with a neutral odor and taste.

EmCap 12634 NGM is a stabilized, instantized emulsifying starch derived from non-GM (NGM) waxy maize. It is an instantized lipophilic starch recommended for stabilizing liquid emulsions and improving oxidative barrier properties of spray-dried oils. The product is often blended with Cargill Dry MD maltodextrins to control viscosity with negligible impact on flavor, oil retention, or yield. It is especially suited for spray-dried products with a delicate flavor profile. Typical applications include spray-dried citrus oils and essences, spray-dried and liquid clouds, and spray-dried cheese and dairy flavors.

EmCap 12633 is a product made from stabilized and thinned instant waxy maize starch. It is available in both powder and solid forms. This versatile product offers various functionalities, including superior cold water solubility, serving as an emulsion stabilizer, providing medium viscosity, and creating a protective barrier against oxidation.

Unipectine® for Beverages is a food additive employed as a texturant, functioning as a thickener and/or gelling agent, especially suited for the manufacturing of beverages at a recommended dosage ranging from 0.10 to 0.40%. This product consists of high-methoxyl pectin E 440i and dextrose, presenting itself in the form of a creamy-white to light brown powder with a neutral odor and taste.

Unipectine® for Fruit Applications is a food additive utilized as a texturant, functioning as a thickener and/or gelling agent, especially suitable for the production of fruit preparations such as jams, particularly when calcium is present. It comprises low-methoxyl amidated pectin E 440ii and dextrose and is characterized by its creamy-white to light brown powder appearance with a neutral odor and taste.

EmulTru™ 12674 NGM is an instantized lipophilic starch recommended as a gum arabic alternative for stabilizing liquid emulsions. This product provides cold storage stability in high-solids formulations without the gelling that can occur with some lipophilic starches. EmulTru™ 12674 NGM offers superior cold water solubility, low viscosity, and a very bland flavor. It is derived from non-GMO (NGM) waxy maize.

EmulTru™ 12636 NGM is a product featuring stabilized and thinned instant waxy maize starch with the addition of dipotassium hydrogen phosphate. The starch used in this product is derived from non-GM (NGM) waxy maize. EmulTru™ 12636 NGM is available in the form of a fine powder or solid. Notably, it offers improved mouthfeel, a high viscosity, and is free of major allergens, making it suitable for various applications.

EmCap 12633F NGM is a product composed of stabilized and thinned instant waxy maize starch. It is available in both powder and solid forms and serves multiple functions, including being a binder, texturizing agent, emulsifier, and stabilizer. This versatile product is highly regarded for its functionality, featuring superior cold water solubility, serving as an emulsion stabilizer, offering medium viscosity, and providing a protective barrier against oxidation.

EmCap 12639 is a product made from stabilized and acid-thinned instant waxy maize starch. This versatile product is recognized for several functionalities, including superior cold water solubility, facilitating high citrus oil recovery during spray-drying, serving as an emulsion stabilizer, offering low viscosity, and providing a protective barrier against oxidation.

EmulTru™ 12673 NGM is an emulsion stabilizer derived from non-GM (NGM) waxy maize. It serves as a gum arabic alternative for stabilizing liquid emulsions. This product offers excellent cold-storage stability in high-solids formulations and functions as a non-gelling lipophilic starch. It has a high emulsion capacity, leading to reduced starch-to-oil ratios compared to those made with gum arabic. EmulTru™ 12673 NGM excels in cold water solubility and maintains a low viscosity.

EmulTru™ 12677 NGM is a stabilized and thinned instant starch derived from non-GM (NGM) waxy maize. It is an instantized, lipophilic starch recommended for stabilizing and adding mouthfeel to liquid emulsions such as dairy creams, beverage emulsions, and concentrates. Modified starches are economical to use because they function at low usage levels without compromising performance, efficiency, and throughput.

EmCap 12670 NGM is a stabilized, instantized emulsifying starch derived from non-GM (NGM) waxy maize. It is an instantized lipophilic starch recommended for stabilizing liquid emulsions and improving oxidative barrier properties of spray-dried oils. The product is often blended with Cargill Dry MD maltodextrins to control viscosity with negligible impact on flavor, oil retention, or yield. It is especially suited for spray-dried products with a delicate flavor profile. Typical applications include spray-dried citrus oils and essences, spray-dried and liquid clouds, and spray-dried cheese and dairy flavors.

EmulTru™ 12674I is an instantized lipophilic starch recommended as a gum arabic alternative for stabilizing liquid emulsions. It offers cold storage stability in high-solids formulations without the gelling that can occur with some lipophilic starches. This product has a higher emulsification capacity, allowing the reduction of the starch-to-oil ratio compared to emulsions made with gum arabic. It features superior cold water solubility and low viscosity.

Cargill Carageenan for Confectionary - Satiagel is a food additive employed as a texturant and functions as a gelling agent, particularly suitable for dairy applications. This product comprises Carrageenan E407 and Dextrose, presenting itself in the form of a creamy-white to light-brown powder with a neutral odor and taste.

Unipectine® for Confectionery is a food additive employed as a texturant, acting as a gelling agent specifically designed for use in acidic and highly sweetened environments with a soluble solids content greater than 76% and a pH level ranging from 3.2 to 3.5. It is particularly well-suited for the manufacturing of confectionery products with or without pulp, typically used at a dosage of 0.80 to 1.50%. This product consists of high-methoxyl pectin E 440i and dextrose, presenting itself in the form of a creamy-white to light brown powder with a neutral odor and taste.

EmCap 12671 NGM is a stabilized, instantized emulsifying starch derived from non-GM (NGM) waxy maize. This product is an instantized lipophilic starch recommended for stabilizing liquid emulsions and improving oxidative barrier properties of spray-dried oils. The product is often blended with Cargill Dry MD maltodextrins to control viscosity with negligible impact on flavor, oil retention, or yield. It is especially suited for spray-dried products with a delicate flavor profile. Typical applications include spray-dried citrus oils and essences, spray-dried and liquid clouds, and spray-dried cheese and dairy flavors.

EmCap 12670 is a product known for its functionality as a stabilized, instantized emulsifying starch. It offers several benefits, including superior cold water solubility, high citrus oil recovery during spray-drying, emulsion stabilizing properties, low viscosity, and the ability to provide a protective barrier against oxidation.

EmulTru™ 12674W NGM is an instantized lipophilic starch recommended as a gum arabic alternative for stabilizing liquid emulsions. It provides cold storage stability in high-solids formulations without the gelling that can occur with some lipophilic starches. This product has a higher emulsification capacity, allowing the reduction of the starch-to-oil ratio compared to emulsions made with gum arabic. It features superior cold water solubility, low viscosity, and a very bland flavor.

EmCap 12635 NGM is a spray-dried waxy maize starch ester derived from non-GM (NGM) waxy maize. It is a cold-water dispersible, emulsifying starch recommended for the encapsulation of delicate ingredients such as flavors, colors, and vitamins. Its low viscosity permits spray-drying at high dry solids. Typical applications include spray-dried citrus oils and essences, as well as spray-dried and liquid clouds.

CASSFLO™ 800 is Modified tapioca starch, suitable for the products that need excellent stability during food processing and help to create your desirable texture of the product.

CASSBAKE™ 157 is Modified tapioca starch, suitable for the products that need to maintain moisture during storage and provide desirable texture.

CASSBAKE™ 101 is a premium quality gluten-free product. It is easy to use in recipes in place of traditional grain-based flour or gluten-free flour blend especially in baking products.

MASBLEN® 2202 is a versatile ingredient that functions as an emulsifier, stabilizer, and texturizing agent. Made for Food and Nutrition applications, it provides desirable standup, creamy mouthfeel, and enhanced melt resistance, particularly beneficial for soft-serve ice cream. See below for recipe and other information.

MASBLEN 3102 is an emulsifier, stabilizer, and texturizing agent for use in Food and Nutrition applications. It provides exceptional aeration and delivers an exceedingly smooth and creamy texture, good body, and melt-resistant qualities. Experience the remarkable texture-enhancing capabilities of MASBLEN 3102 in your food products.

MASBLEN® 1202 is a remarkable powder blend of food-grade Emulsifiers and Stabilizers. It can also function as a texturizing agent. Derived from non-animal, non-GMO sources, it excels in ice cream and milk ice recipes. Safeguard your creations during distribution and storage with MASBLEN® 1202, preventing heat shock damage, curbing coarse ice crystal growth, and preserving optimal texture.

MASBLEN 3101 is a versatile ingredient, serving as an emulsifier, stabilizer, and texturizing agent for Food and Nutrition applications, specifically dairy, desserts, and fruit preparations, such as ice cream and frozen yogurt. MASBLEN 3101 enhances the texture and stability of your food products and elevates the quality and sensory experience of dairy-based and dessert formulations. Example Dosage: Recommend 0.40-0.60% MASBLEN 3101 in 4-5% fat soft serve frozen yogurt.

MASBLEN® 2201 is a versatile ingredient with key functions as an emulsifier, stabilizer, and texturizing agent. It offers the notable benefit of promoting excellent aeration, resulting in a smooth and creamy texture. MASBLEN® 2201 finds its applications in the realm of Food and Nutrition, where it enhances various products. The exceptional aeration and texturizing capabilities of MASBLEN® 2201 improve the texture and quality of your food formulations. See below for suggested recipe and other information.

MASBLEN® 1201 is an optimized emulsifier and hydrocolloid ice cream blend targeted for standard and premium ice cream recipes, providing smooth body, texture, and overrun stabilization. MASBLEN® 1201 is versatile and used in various premium and standard recipe ice creams. Its typical dosage is in the range of 0.45 to 0.6%, depending on the fat levels in the recipe.

Ingredion Dairyblend Natural IC CL - 70000111 is a turn-key ice cream stabilizer system that stabilizes and emulsifies. It is used to replace stabilizer systems with mono and di-glycerides for a cleaner label declaration. Dairyblend Natural IC CL is NGMO* and Natural* and can be used to stabilize both hard pack and soft serve formulations.

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.

Evera's Fiberfeel DF is a dehydrated orange fiber made from the inside of the orange. This is a clean label ingredient which provides a high water holding & emulsifying capacity which can be used as a viscosity modifier, stabilizer, thickning agent, fiber source for several kinds of applications: Beverages Dairy & dairy alternative Meat & meat substitutes Pet-food Sauces Carrier for spray-on aroma's Frozen foods FiberFeel DF can be labelled as orange fiber, citrus fiber or dried orange pulp.

American Key Food Products Organic Tapioca Starch is a versatile ingredient that can be used in a wide range of food applications.