Stabilizers are ubiquitous across food applications, valued for their rheology properties such as thickening and gelling, as well as shelf life-extending properties for ambient products.

FoodIngredientsFirst speaks to experts from Palsgaard, CP Kelco, Hydrosol and Alland & Robert to explore the latest formulation advancements and market developments in hydrocolloids. 

Given the volatile market and inflation developments, the exchange of raw materials is currently a central issue for global producers. “One example is locust bean gum, which is used in many stabilization systems. According to the current situation, here prices have risen eight times,” reveals Katharina Schäfer, product manager Hydrosol.

“To compensate for this increase, our R&D is researching alternative solutions. These must also achieve the same functionality without or with a significantly reduced proportion of locust bean gum.”

 To achieve this, several hydrocolloids may have to be combined. The exact ratios, which we determine in numerous application trials for the different applications, are decisive here. In addition, one must again keep an eye on the price,” she says. 

Another example of a stabilizer losing its market hold is carrageenan, a seaweed-based ingredient some scientists believe can contribute to chronic inflammation. “In various markets, customers want alternatives to carrageenan. For example, this is the case in the US, Western Europe and Latin America,” details Schäfer.

Stabilizers are particularly well-suited to address the rheology challenges of plant-based beverages and yogurts.

Whipping up dairy and plant-based formulas
The inherent functionality of stabilizers makes it possible to develop products that are healthier due to the possibility of fat reduction. One example is Palsgaard CreamWhip 412, a stabilizer solution that can lower non-dairy whipping cream fat down to 12% without compromising on taste and functionality. 

Palsgaard has recently launched three new stabilizer products: Palsgaard CreamWhip 412, Palsgaard RecMilk 146 and Palsgaard AcidMilk 310.

“Palsgaard CreamWhip 412 is a custom-designed stabilizer blend for low-fat non-dairy whipping cream with milk fat or vegetable fat and with a fat content as low as 12%. It offers considerable cost-savings in addition to good storage stability, excellent whipping properties and longer shelf life/stand-up time of the whipped cream,” says Haydee Carlos, Global Application Manager with Palsgaard.

On the other hand, Palsgaard RecMilk 146 is a gellan gum-based emulsifier designed to improve the shelflife of high calcium milk and plant-based beverages. It provides suspension of particles at elevated temperature, prevents fat separation, and imparts a creamier and richer mouthfeel. 

“Working with plant-based proteins is a challenge because of the presence of insoluble particles that is not easy to suspend and can easily precipitate and this will, of course, affect the shelf life of the product,” highlights Carlos.

In Palsgaard’s 2021 survey of 1,307 consumers, people were particularly sensitive to sedimentation in plant-based drinks, with 70% noticing it and 34% choosing avoiding sedimentation in their top three when asked how to improve plant-based beverages.

Improving yogurt rheology
Stabilizers are particularly well-suited to help manufacturers overcome some of the challenges in producing plant-based beverages and dairy-alternative yogurts.

Palsgaard AcidMilk 310 is Palsgaard’s clean-label solution for stabilizing dairy-based yogurt and plant-based yogurts. It is a mixture of starch and vegetable fiber that is applicable in stirred, drinkable and ambient stirred yogurt. 

“The main function of Palsgaard AcidMilk 310 is the protection of the proteins against heat denaturation at low pH values, imparting a creamy consistency, improving the appearance of stirred type yogurts by providing smoothness and glossiness, and preventing water separation during distribution and storage.

CP Kelco is exploring the applicability of its plant-based stabilizer Nutrava Citrus Fiber.In upcoming developments, Palsgaard will soon be launching a new solution for ice cream that will address the current issue on cost and availability of LBG. 

“Aside from this, our team is busy developing interesting new concepts in plant-based dairy alternatives that will showcase the solutions for this product category,” highlights Carlos.

Citrus-powered vegan innovation
Many consumers today steer away from ingredients that sound chemical-based especially if they are not typical pantry items. Modified celluloses such as hypromellose, methyl cellulose and cellulose gum are under pressure due to this consumer perception. Plant-based ingredients respond to this gap.

In dairy alternatives, CP Kelco is offering new stabilizer offerings for plant-based yogurts, beverages and cream cheese alternatives using gellan gum, pectin and citrus fiber.

“For meat alternatives, we want to provide product developers with a toolbox of cleaner label options that can enhance texture and juiciness, as well as help reduce the use of methylcellulose and starch,” says Robert Dunn, senior marketing director and Alternative Proteins Program lead.

“We are excited by the possibilities for Nutrava Citrus Fiber, which addresses the need for clean label-friendly and easily recognizable ingredients. It is made from sustainably sourced, spent citrus peelsupcycled from the juice industry. Nutrava Citrus Fiber supports dietary fiber intake, offers unique texturizing, water-binding and stabilizing capabilities and can help reduce the use of starch. As a true food ingredient, it carries no E-numbers.”

With more than 30 patents for its discoveries, CP Kelco oversees an expert team of researchers and food scientists working on new stabilizer solutions at its global innovation centers – from its fermentation lab in Atlanta, US, to prototypes and customer testing in Skensved, Denmark.

Versatility of acacia gum
Acacia gum – also known as gum arabica – is a natural stabilizer that maintains its marketability due to its versatility and the role it can play as a texture agent and stabilizer. Dr. Isabelle Jaouen, R&D director at Alland & Robert, reports that many of the company’s customers are seeking this ingredient to stabilize sugar-reduced, sugar-free and plant-based products.

“But in addition to the fact that it’s a natural and safe additive, acacia gum is a source of prebiotic fiber and improves the nutritional profile of recipes, meaning added benefits for consumers,” she highlights.

“Last December, the US Food and Drug Administration approved the dietary fiber of acacia gum, which means acacia gum is recognized to have physiological effects beneficial to human health and can be classified as a fiber for nutrition labeling purposes in the US.”

Acacia gum – also known as gum arabica – is a natural stabilizer that maintains its marketability due to its versatility and the role it can play as a texture agent and stabilizer.Last month, Alland & Robert released its ethically produced acacia gum for online consumers in France. The acacia gum comes from the Senegal variety of acacia trees and is intended for home cooks, who may use it as an emulsifier, a vegan stabilizer, or to add fiber to their diet.

Highly functional plant fibers
The functionalities of plant-based stabilizers range from water holding and emulsification, to viscosity and gel forming. In addition, these natural ingredients can contribute to certain claims like “rich in protein” or “contains dietary fiber.”

“Some newer research involves investigating underutilized raw materials such as oil cake from sunflower, hemp or rapeseed,” notes Dr. Jurgen Fischer, technical sales manager – Europe, at Fiberstar.

“For instance, some proteins when separated into different fractions, can provide multiple benefits such as forming a gel, providing emulsification and/or improving the nutritional profile while maintaining a neutral taste. As a result, these protein fractions can be used as a basis for dairy alternatives which require many of these functionalities.”

Just as with CP Kelco, Fiberstar’s R&D team researches citrus fiber’s applications within multiple food and beverage applications. The team recently launched a texturized citrus fiber called Citri-Fi TX. This new ingredient when used with the standard Citri-Fi citrus fiber line is part of the solution to creating clean label meat substitute products. 

Citri-Fi TX also works synergistically with functional proteins like potato protein to create the hot bite and firm texture due to potato protein’s gelling properties. It can also be used in hybrid meats as well as animal-based meats. 

Citri-Fi TX’s fibrous surface area expands under shear conditions, such as homogenization, which allows it to replac gellan gum while maintaining a full body mouthfeel in plant-based drinks. And in animal-based meats, Citri-Fi works synergistically with other natural ingredients to replac phosphates.