Stabilizers are functional additives used to maintain the structure, texture, and consistency of products during processing and storage. We offer high-quality stabilizers with reliable performance, and free samples are available for testing and formulation.

Key Technical Function:
Stabilizers prevent separation of ingredients, increase viscosity, improve mouthfeel, and enhance product stability under various conditions.

Key Application:
These materials are used in dairy products, beverages, sauces, desserts, ice cream, and ready-to-eat foods to maintain texture and consistent quality.

 

 

 

NamePropertiesKey Technical FunctionsKey Applications
Xanthan GumWater-soluble polysaccharide, stable under pH and heatThickener, emulsion stabilizer, suspending agentSauces, dressings, bakery, dairy products, beverages
Guar GumHigh viscosity, natural fiberThickener, moisture retentionIce cream, bakery, sauces, beverages
Agar AgarGel-forming, derived from seaweedGelation, stabilization, clarificationJellies, desserts, dairy products, confectioneries
Gellan GumHigh gelling strength, heat-resistantGelation, texture improvement, stabilizationDairy products, beverages, plant-based products
Sodium AlginateDerived from seaweed, film-forming capabilityThickener, gelation, stabilizationIce cream, sauces, molecular gastronomy
CarrageenanDerived from seaweed, flexible textureGelation, thickening, stabilizationDairy products, chocolate milk, meat products
CMC – Carboxymethyl CelluloseHigh water absorption, high viscosityThickener, stabilization, ice crystal controlIce cream, sauces, bakery, frozen desserts
Arabic GumNatural resin from acacia treeEmulsifier, stabilizer, coating agentBeverages, confectioneries, flavor encapsulation