Achieve stability with control over processes and objectives

Choosing the right stabiliser requires insight into the entire production process and a clear understanding of what the stabiliser is designed to contribute with. This knowledge is usually found in everyday practice, including the product and process.

By combining the right information and knowledge with the advantages and combination possibilities of the individual stabilisers, we can work together to ensure product stability.

The process is the starting point for everything

Stabilisers react differently depending on temperature, pH, pressure and mechanical impact. It is therefore essential to know the entire production process right up to packaging and shipping. Every detail counts.

For example, we need to know:

• Is the product homogenised before or after heat treatment?
• Is it stirred constantly or are there stops along the way?
• Does the product need to be frozen during or after production?

By knowing all parts of the process, we can exclude stabilisers that will not work under the given circumstances, and select or develop the one that ensures consistency and quality all the way from production to the finished product.

Know what the stabiliser needs to contribute with

But it is not enough to know all parts of the process.

When selecting the right stabiliser, it must be clear what the stabiliser is supposed to contribute with to the recipe. Should the stabiliser thicken the product, prevent phase separation or ensure stability throughout a multi-step production process? Or perhaps several of these things at the same time?

The clearer the purpose of the stabiliser, the better we can search for and find the right solution.

We have stabilisers that:

• Bind free water and ensure a uniform texture.
• Prevent separation between fat and water.
• Increase viscosity without making the product heavy.
• Extend shelf life by providing stability over time.
• Improve mouthfeel by adjusting consistency and viscosity.

Or combinations of the above in stabiliser mixtures.

By knowing and understanding the production process and the purpose of adding the stabiliser to the recipe, we ensure that the stabiliser not only works in theory, but actually solves the challenges.

Five questions that speed up the selection process

To ensure that we offer a good and usable stabiliser, we always start by seeking answers to these five questions:

1. How does production take place step by step?
2. What process parameters apply (temperatures, pressure, duration, pH and freezing or heating)?
3. What challenges have you faced in the past (e.g. unstable viscosity, phase separation or variation from batch to batch)?
4. When in the process is the stabiliser added?
5. What should the stabiliser contribute with to the end product?

With your answers at hand, we can work together to create a solid basis for making the right choice and ensuring that you receive a stabiliser that delivers the desired result in the end product.

Read also: Five tips for recipe optimisation

Collaboration with stabiliser specialists from Italy

We work with LBG Sicilia on stabilisers and stabiliser blends. They are specialists with extensive experience in developing solutions for different applications and manufacturing methods.

Their fully equipped application laboratory makes it possible to produce prototypes before the product is tested on a larger scale. This means that initial trials can be carried out more quickly and full-scale testing can begin sooner.

If you need advice on stabilisers tailored to your needs, process and end product, please contact us using the form below.