They play a vital role in products where phase separation, sedimentation, syneresis, loss of consistency or changes in structure may occur.
At Chemital, we develop stabilising solutions tailored to the matrix and the process, with the aim of ensuring a more consistent, safe and reproducible product on an industrial scale.
The stability of a product depends on the balance between water, fat, protein, fibre, salts, sugars, hydrocolloids and other functional ingredients. Heat treatment, pH, agitation, packaging, refrigeration, freezing and storage time also have an influence.
Food stabilisers make it possible to control these factors and minimise variations during the shelf life. They can be used to improve suspension, prevent separation, strengthen structure, maintain viscosity, control exudation or protect the texture of the final product.
Chemital develops stabilisers for meat products, dairy products, sauces, drinks, savoury snacks, bakery products, fish, seafood and plant-based products. In each case, the solution is tailored to the specific characteristics of the foodstuff and the manufacturer’s technical objectives.
In complex formulations, stabilisers can work alongside emulsifiers, gelling agents and thickeners to create more comprehensive systems capable of addressing several challenges simultaneously.
The aim is not only to stabilise the product after manufacture, but also to maintain its properties right up until consumption. For this reason, Chemital validates its solutions under real-world conditions, adjusting the formulation to ensure stability, functionality and sensory quality.
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