Stabilizers

The function of stabilizers is to maintain physical and chemical features of food products such as inter alia consistency or composition. In food industry stabilizers are processed and applied according to their features. They are inestimable in preventing, for example, degradation of colours in food or sedimentation of emulsion – or at least delaying it. In addition, they are capable of binding suspension in solution and maintaining acid environment. 

Stabilizers find their application in many sectors of food processing:

• in meat processing, they improve binding of water, emulsifying of fat, and colour stabilisation of a product,
• in dairying, they serve for structure stabilization of dairy products (e.g. cheese, cottage cheese),
• in fruit and vegetable products, they preserve gel structure.

Aromat-Vertex offers wide range of stabilizers manufactured by Palsgaard company.

• Palsgaard