Emulsifiers, stabilizers and gums are the unsung heroes of many dairy products. Not only do they create desired textures, but they also help offerings avoid nasty issues such as syneresis and keep their attributes throughout shelf life.
“Stabilizers and emulsifiers can help with freeze/thaw stability, resistance to shrinkage, resistance to syneresis, resistance to serum separation, resistance to creaming, resistance to sedimentation [and] resistance to meltdown, as well as contribute to the overall texture of a finished product,” summarizes Philip Rakes, senior food technologist for Agropur U.S., Eden Prairie, Minn. “In some rare instances, they can even contribute to the nutritional aspects of a finished product.”