Cheese stabilizers are functional compounds that play a very important role in improving the texture, consistency, shelf life and quality stability of cheeses. By controlling moisture, preventing water loss and maintaining protein structure, these compounds improve the final quality and uniformity of the product during shelf life. The use of the appropriate stabilizer, depending on the type of cheese, allows the texture of the product to remain soft, slicable, elastic and uniform at the same time.
This stabilizer is formulated in a way that, due to its ingredients, it has the ability to absorb high amounts of water, which it maintains during a storage period of at least 6 months and a maximum of 9 months, preventing the breakfast cream from becoming watery. The texture of the cream produced with this product is completely uniform, cohesive, and shiny, and by considering the appropriate dosage of the stabilizer, it does not take on a jelly-like state at all, and it is used for all types of animal and vegetable creams with different fat percentages from 18 to 30 percent.
Due to the many sensitivities in the production of pastry cream, Thelma stabilizer can create a suitable emulsion in the cream, giving consumers a cohesive texture with high stability at ambient temperature. Also, the cream produced with this stabilizer is very light, has a good mouthfeel, and has very low stickiness.
This product is specifically for doughs that contain chopped vegetables or suspended additives. The suspending stabilizer keeps the vegetable particles uniformly throughout the liquid volume and prevents them from settling, without changing the taste or color of the product.
Consistency, Taste and Quality in Every Sip Specialty stabilizers for flavored milks and cocoa milk are specialized products designed to maintain quality, consistency and long shelf life. These stabilizers not only prevent the settling of cocoa, fruit or other additives, but also improve texture and consistency, providing a pleasant and consistent experience for the consumer.
Yogurt stabilizer is a functional combination of hydrocolloids and emulsifiers that creates a uniform, creamy, and stable texture in yogurt by controlling free water, increasing viscosity, and improving gel structure. Using the right stabilizer helps increase the shelf life, stability, and appearance of the product while maintaining its natural flavor and pleasant texture.
Baking Powder is a fundamental and key ingredient in the food and confectionery industries, playing a crucial role in increasing volume, improving texture, and enhancing the tenderness of the final product. This compound releases carbon dioxide gas (\text{CO}_2) during baking, creating tiny, uniform air cells within the dough or batter. Consequently, cakes, biscuits, and various pastries are produced with a soft, light, and well-risen texture. Our baking powder is formulated with a precise composition and a blend of high-quality raw materials to boost volume and create a light and tender texture in all types of cakes, biscuits, and pastries.
