SUPERIOR stabilizing systems are complexes of active agents which, working together, have technological properties greater than the sum-total strength of the individual substances. Application of such complexes brings optimum benefits in food production. 

The following paragraphs give short description of some of the hydrocolloids used in the stabilizing systems offered by our Company.

Is obtained from seeds of cereal (maze, wheat, sorghum, rice) or from tubers (tapioca, potato, sweet potato). The white, loose powder is obtained through separation of protein elements from water suspension and next filtration, washing and drying of starch grains. Its properties depend on the origin of starch, and are mainly of function of the relative amounts of amylose and amylopectin within the starch, which influences the degree of swelling power during heating in a water solution and the properties of the resulting colloid or gel. Because of characteristics natural starches are used only to a limited extent as thickeners or stabilizers. The greatest potential for obtaining desired functional properties comes from modifying natural starches through enzymatic depolimerization, oxidation, cross-linking or estrification. 

Is a high-molecular protein substance obtained by chemical and thermal processing of collagen, as component of animal skin and bones. It dissolves in water, in milk ,and in sugar and saline solutions at temperatures >40°C to form low-viscosity solutions and it also forms thermally reversible gels. In low concentrations it functions as a thickener without forming a gel.

Pectin (E-440)
Is obtained by water extraction from citrus fruit skins or pulp and also from apple pulp. It consist mainly of alpha-D-galacturonic acid, partly esterified with methanol. It is a polysaccharide that is not digested by the enzymes of the alimentary system and in a consequence functions as nutritional cellulose. Depending on the degree of esterification, pectin dissolves in milk and in water across various temperature ranges. Pectins display market coactivity within proteins below their isoelectric point and this property is used for stabilization of acid dairy drinks. They also serve in controlling the formation of ice crystals in frozen desserts and for stabilizing and giving appropriate organoleptic characteristics to low-calory drinks.

Milk proteins
are obtained through ultrafiltration and spray drying of skim milk or whey. They possess functional, structure forming and nutritive properties, and they also have good solubility, water binding, gelling and foam forming characteristics. In dairy products they increase viscosity retaining relatively large quantities of water and the components dissolved in it. They are also used to standardize protein content and increase dry mass.

Carob bean gum (E-410)
Is obtained by grinding the seeds (otherwise known as a locust bean or St.John’s bread) of the leguminous three Ceratonia siliqua cultivated in the Mediterranean basin. It is a polysaccharide consisting of D-galactose and D-mannose in the ratio 1:3 . It has universal applications as a thickener and stabilizer of non-homogenous systems such as emulsions, suspensions of foams, preventing syneresis and slow down crystallization. It dissolves in hot water, in milk, and in sugar solutions but displays poor solubility in cold liquids.

Guar gum (E-412)
Comes in the form of a grayish-white powder obtained from the seeds of the guam tree, Cyamopsis tetragonolobus, cultivated in India and Pakistan. Chemically speaking, it is a galactomannan made up of rod-like chains consisting of particles of mannose and galactose in the ratio 2:1. It dissolves quickly and pretty well completely in cold water. It does not itself gels but it modifies and increases the gelling properties of other polysaccharides. It stabilizes emulsions, suspensions and foams, prevents syneresis and delays crystallization. It is also used to increase the creamy mouthfeel of products.

Carragheens (E-407)
Are natural hydrocolloids obtained mainly from the red seaweeds of the Rhodophyceae class. The carragheens used in the food industry are mostly obtained by selective precipitation using alcohols or salts. Depending on their composition, individual functions of carragheens differ in their structure and properties. The most commonly used are the kappa, iota and lambda fractions. Their gelling and water binding properties are exploited in the meat-processing industry and in production of jams and jellies, while they are used as stabilizers in the production of ketchups, drinks, dairy products and ice creams. 

Carboxilmethylcellulose (E-466)
Otherwise known as CMC, is obtained from cellulose fibers and is most frequently used in the form of its sodium salt. It dissolves equally well in cold and warm liquids, does not cause gelling and it is sensitive to pH changes within the range of 5-9. It acts together with other food components such as sugars and proteins, while with casein it forms a protective colloidal complex. It restricts or slows down formation or the larger ice and sugar crystals. It is not digestible and as a consequence can be used as a filler or ballast component. 

Belongs to the group of fructooligosaccharides naturally present in (for example) onions, garlic, asparagus or chicory root. It is a short -chain polysaccharide indigestible by humans, but nonetheless able to serve as a medium for the growth desirable alimentary – system bacteria. It is used as a substitute for fat in dairy products, pastes and sauces to improve flavor, prevents syneresis and stabilizes emulsions. Health benefits resulting from ingestion of inulin include improved growth conditions for the desirable bifidobacteria in the large intestine, lowering levels of toxic metabolites, preventing diarrhea and intestinal obstruction and acting as a anti-carcinogen.

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