CONFECTIONERY INDUSTRY / STABILISING SYSTEMS
Stabilising systems
Functional blends for managing viscosity, consistency and structural stability in confectionery products.
PROCESSING SOLUTIONS
Texture and consistency control
Ecoblend Mix is a range of functional blends for managing viscosity, achieving the required consistency and stabilising food structure.
The system composition and dosage are selected for the recipe and production requirements.
PROCESSING REQUIREMENTS
Solutions for different consistencies
Stabilising systems vary in composition and function.
Depending on the blend, they can manage viscosity, form a gel structure, control water retention and stabilise the finished product consistency.
Systems are selected for the recipe composition and processing conditions.
RANGE
Ecoblend Mix
Consistency stabilisers
Ecoblend Mix 540Water and fat binding; consistency stabilisation.Details
CompositionEmulsifier (E471), specialty fat (vegetable fat from fully hydrogenated rapeseed and palm oils).
Functional propertiesHelps reduce separation and moisture and oil release, and creates a smooth texture. Retains moisture and helps slow drying and staling.
Application notesCompatible with dairy and vegetable fats. Used in low-fat and/or protein systems.
Ecoblend Mix 532Creates a short, gel-like consistency.Details
CompositionThickener: carrageenan E407; gelling agent: potassium chloride E508.
Functional propertiesForms a gel structure with reduced stretch. Binds free moisture and helps reduce the risk of moisture release.
Application notesCompatible with starches; used in recipes containing curd granules and in milk fat replacement systems. Functional properties and maximum viscosity develop at 85 °C.
Ecoblend Mix 531Manages viscosity and creates a stretchy texture.Details
CompositionGuar gum E412, xanthan gum E415.
Functional propertiesHelps create a dense consistency and manage viscosity and flow. Helps maintain uniformity in frozen products during temperature fluctuations and limit the formation of large ice crystals.
Application notesPremixing hydrocolloids enables them to work together to increase viscosity and stability.
Ecoblend Mix 532Creates an elastic gel structure and retains moisture.Details
CompositionGuar gum E412, xanthan gum E415, carrageenan E407.
Functional propertiesHelps create a dense, elastic structure with a glossy cut surface. Interacts with dairy and meat proteins, retains moisture and helps reduce losses during heat treatment.
Application notesHelps maintain structural stability during pumping, homogenisation and filling.
Ecoblend Mix 530Retains moisture and creates a dense, heat-stable structure.Details
CompositionAcetylated distarch phosphate E1414, sodium alginate E401, carboxymethyl cellulose E466, maltodextrin carrier.
Functional propertiesBinds free water, helps reduce moisture release, preserve juiciness and limit drying. Creates a dense, elastic structure that helps the product hold its shape when sliced.
Application notesHelps maintain structure during reheating, baking, frying, sterilisation and pasteurisation. Maltodextrin helps distribute the blend evenly through the ingredients during mixing.
Acidity regulators and salt stabilisers
Ecoblend Mix 542Acidity regulation and protein system stabilisation.Details
CompositionTrisodium orthophosphate E339(iii), trisodium citrate E331(iii).
Functional propertiesHelps protect dairy protein from coagulation and heat denaturation. Supports buffering capacity and moisture binding, and reduces the risk of syneresis. Calcium ion binding affects system viscosity, plasticity and elasticity.
Application notesUsed during extended pasteurisation and evaporation. Depending on the recipe, it may help reduce the dosage of other thickeners and stabilising systems.
Ecoblend Mix 541Buffering pH and improving protein stability.Details
CompositionAcidity regulators: trisodium citrate E331(iii), disodium citrate E331(ii), monosodium citrate E331(i).
Functional propertiesThe three forms of sodium citrate create a buffer system for gradual pH adjustment. Helps improve protein fraction resistance to heat denaturation and limit increasing acidity.
Application notesUsed when processing dairy raw materials with variable properties and concentrated high-protein systems. Acidity can be managed during heat treatment, including hot filling, and storage.
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