A complete line of stabilizer solutions
To create a truly successful food formula or solve a problem in an existing one, you need an excellent stabilizer system. Unfortunately, a system that works well for one product is not necessarily the best for another – even if it’s a similar product. Stabilizers interact with each other in very complex ways, and different combinations can have very different kinds of impact on a food formula. At Acatris, we’re able to pinpoint – or develop – the perfect stabilizer system that reinforces both your product and processes in as many ways as possible.
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This gelatin based mousse stabilizer provides you good aerating capacities and mousse stability. The texture of the mousse is light and strong with a creamy mouthfeel during eating. This stabilizer makes an ideal stabilizer base for all kind of aerated dairy desserts.
A specification is inserted below
 Pectacon M-4592
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Ice cream is a complicated product that is very sensitive to temperature changes. Ice cream can be seen as an emulsion but at the same time it is a dispersion and a foam. The different sensorial aspects can for a considerable part be influenced by the mix composition. Pectacon M-4615 offers good stability against heat shock by preventing growth of the ice crystals due to inhibition of water migration from small to larger crystals during thawing and refreezing.
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Pectacon M-4924 was recently developed as an instantised micro crystaline cellulose (MCC). Via a specially developed proces the MCC is activated and as a consequence Pectacon M-4924 can be added to a solution without the usual high shear forces necessary to activate regular MCC solutions.
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Pectacon M-2209 is an excellent stabilizer for sauces providing emulsion stability, viscosity and a pleasant mouthfeel. Due to synergy between the different constituents the product provides viscosity control with only a low dosage of stabilizer.
a specification is inserted below
Pectacon M-2209
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Another product leading to a bake stable end product is Pectacon M-4847 leads to a soft gelified structure, due to a specific combination of stabilisers. The end product is an ideal bake stable fruit filling with excellent mouthfeel and clean eating profile.
A specification of this product is inserted below.
Pectacon M-4847
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A very succesful formulation Pectacon M-368 leads to perfect bake stable fruit fillings. The end product is a strong brittle gel that retains it's shape during heating in an oven which makes your fruit filling perfectly suitable for bakery products.
Enclosed you will find a specification of the product
Pectacon M-368
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