gums, stabilizers and texturants

Why hydrocolloids matter in bringing taste and stability to dairy and non-dairy foods

Wed, 21 Jan 2026 00:00:00 -0500

Ingredients like gums, emulsifiers, and stabilizers are essential in dairy and non-dairy products, enhancing taste, texture, and stability in items like ice cream, cheese, and yogurt.

Most dairy and plant-based products require gums, emulsifiers and stabilizers to enhance thickening, creaminess

Fri, 24 Jan 2025 00:00:00 -0500

When processing ice cream, yogurt, or sour cream, or adding texture to an analog/vegan cheese, hydrocolloids are essential thickening and gelling ingredients that help dairy processors attain the desired viscosity, mouthfeel and creaminess of a wide range of products.

Ingredion launches clean-label texturizers

Thu, 08 Feb 2024 08:00:00 -0500

NOVATION Indulge 2940 starch offers a consumer-preferred “corn starch” label, which is highly recognized and more accepted by consumers globally than gelatin, carrageenan and other common texturants, according to Ingredion’s ATLAS proprietary consumer insights.

Gums, emulsifiers and stabilizers go “clean”

Mon, 29 Jan 2024 00:00:00 -0500

When it comes to the true “workforce” ingredients that contribute to product quality, shelf life, and much more, look no further than gums, emulsifiers, and stabilizers.

Plant-based milks, cream/creamers and margarine provide double-digit growth

Fri, 13 Oct 2023 10:00:00 -0400

Growth of specific plant-based dairy alternatives like plant-based cheese, milks (soy, almond, etc.), ice cream, yogurt, and pea protein have been trending upwards. But is the subcategory niche or firmly “planted” in consumers’ minds?

Tailor-made dairy and nondairy stabilizing solutions trending up worldwide

Fri, 20 Jan 2023 08:00:00 -0500

Gums, emulsifiers, stabilizers help extend shelf life, improve creamy texture of ice cream, yogurt.

Suppliers highlight the latest in emulsifiers, stabilizers and texturants for dairy products.

Mon, 31 Jan 2022 10:00:00 -0500

New ingredients from Corbion, Cargill, CP Kelco, and more!

Suppliers offer a range of functional ingredients and texturants

Mon, 26 Apr 2021 11:10:00 -0400

New ingredients from Cargill, Corbion, CP Kelco and more!

Ingredient suppliers highlight the latest emulsifiers, stabilizers and texturants

Tue, 02 Feb 2021 13:00:00 -0500

New ingredients from Beneo, Brenntag, Cargill, and more!

Ingredients suppliers’ offerings add functionality to dairy, nondairy products

Mon, 17 Feb 2020 09:26:00 -0500

New ingredients from Cargill, Colony Gums Inc., CP Kelco and more!

Ingredients suppliers meet new frozen dessert formulation needs

kjdecker@gmail.com (Kimberly Decker) — Mon, 09 Dec 2019 10:22:00 -0500

These days, terms such as keto, paleo, high-protein, plant-based, vegan, even "pegan" (paleo-plus-vegan), describe not just diets but entire lifestyles.

Ingredient suppliers offer natural, sustainable emulsifiers, stablizers and texturants

Mon, 18 Feb 2019 11:00:00 -0500

Ingredients from Brenntag North America, CP Kelco, Nexira and More!

Frozen desserts: Keep them creamy

kjdecker@gmail.com (Kimberly Decker) — Fri, 11 Jan 2019 09:36:00 -0500

Texturally speaking, "ice cream" is something of a misnomer. Yes, consumers expect the frozen treat to be creamy; but any hint of actual iciness, either in the scoop or on the palate, qualifies as an unmistakable quality flaw.

Ingredion launches organic functional native starches

Tue, 19 Jun 2018 09:00:00 -0400

The native starches are designed to perform in organic products that undergo harsh processing conditions and cold-temperature stability.

Ingredient suppliers offer label-friendly stabilizers, texturants

Wed, 14 Feb 2018 00:00:00 -0500

New ingredients from Dempsey Corp., Palsgaard, Fiberstar, and more!

Pour it on: texturizing dairy beverages

kjdecker@gmail.com (Kimberly Decker) — Wed, 03 Jan 2018 00:00:00 -0500

You've got to be pretty quick to keep up with the changing dairy beverage space these days. Dairy brands are looking for new ways to compete not only with sodas, which are finally starting to cede market share to better-for-you options, but also with a growing array of better-for-you beverage options.

Clean-label options in stabilizers, texturizers, emulsifiers

Mon, 30 Jan 2017 00:00:00 -0500

Natural functional systems for yogurt; Stabilizer for Greek-style yogurt; Stabilize high-protein drinks with cellulose gel; plus more!

Building texture into sugar-reduced products

kjdecker@gmail.com (Kimberly Decker) — Thu, 05 Jan 2017 00:00:00 -0500

"New year, new you," right? How about "New year, new dairy formulation"?

TIC Gums' new texture solution for non-GMO instant protein beverages

Mon, 26 Dec 2016 00:00:00 -0500

TIC Gums expanded its advanced portfolio of texture and stability solutions with Ticaloid Ultrasmooth NGMO Original, a cold water soluble hydrocolloid system for use in non-GMO instant protein beverages.

Ingredion’s functional native starches for extended cold shelf life

Fri, 16 Sep 2016 00:00:00 -0400

Ingredion’s new Novation Prima 340 and 350 functional native starches are designed for extended cold shelf life stability.

Getting the texture right with cultured dairy foods

ptong@adpi.org (Phillip S. Tong) — Tue, 10 May 2016 00:00:00 -0400

Often, flavor rules when it comes to consumer acceptability of foods. When it comes to cultured dairy foods, I might add “texture rules.”

Suppliers of emulsifiers, texturizers focus on clean label, non-GMO

Tue, 16 Feb 2016 00:00:00 -0500

Launched at the beginning of 2016, TIC Gums offers an extended portfolio of gellan and gellan-based blends for manufacturers seeking to formulate beverages which adhere to clean-label restrictions.

Getting texture right in dairy

kjdecker@gmail.com (Kimberly Decker) — Thu, 07 Jan 2016 00:00:00 -0500

Dairy-product developers must get the texture just right in foods and beverages. They have to consider multiple factors, including ingredients, processing techniques, packaging and costs.

TIC Gums targets texture in yogurt with stabilizer

Mon, 27 Apr 2015 11:30:00 -0400

TIC Gums develops Dairyblend YG AG to stabilize spoonable yogurts, yogurt drinks and smoothies.

New colors, anti-caking ingredients create better cheeses

Mon, 19 Jan 2015 00:00:00 -0500

New ingredients for cheesemaking.

Ingredion to acquire Penford, a supplier of specialty ingredients

Wed, 15 Oct 2014 13:07:00 -0400

Ingredion, a global provider of ingredient solutions for dairy foods and beverages, plans to acquire Penford Corp., a U.S.-based supplier of specialty ingredients.

The texture of dairy foods is as important as flavor, color

kjdecker@gmail.com (Kimberly Decker) — Wed, 08 Jan 2014 09:31:00 -0500

Food scientists describe texture as being able to “make or break” a product’s acceptance by the public. Yet compared to flavor, aroma and color, texture has largely been unsung. That’s beginning to change.

Palsgaard’s latest IceTriple 104 emulsifier/stabilizer system with no guar gum

Wed, 31 Jul 2013 06:25:00 -0400

Palsgaard IceTriple 104 is a fully integrated mixture of special emulsifiers and stabilizers developed for use in all types of ice creams.

Palsgaard introduces a special stabilizer mixture for use in stirred yogurt products

Wed, 26 Jun 2013 06:13:00 -0400

Palsgaard announces its new AcidMilk 316, a special stabilizer mixture developed for use in stirred yogurt products produced from fresh milk.

Ingredion launches an addition to its Novation line of clean label starches

Wed, 29 May 2013 00:00:00 -0400

The Ingredion group launched an addition to its Novation line of clean label starches – the Endura series – in North America, Europe and Asia.