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STABILISERS

Active Substance Kenfood Product Product Description
Agar -agar AGAROSE 80 Stabiliser. Gelatine substitute, used in confectionery and cooking (jelly preparation, thickener, creams, etc). Stabilises and gives body to the products it is added to; it dilutes at a temperature of 100°C and produces a thick gel when its temperature drops below 50°C. The viscosity of the gel is reduced when mixed, so that it can be applied cold to cakes and sweets and sets in or on the product when at rest. It provides a clear and heat stable gel in high sugar content systems. Improves the appearance of bakery - confectionery products. Provides strong water retention. Helps in the control of moisture migration. The gel formation capacity is reduced when the pH is reduced and the temperature rises, therefore the addition of any acidic ingredients need to be done at a below 80°C.
Carrageenan CARRAGEL 80 Stabiliser. Gelatine substitute, used in confectionery and cooking (jelly preparation, thickener, creams, etc). Stabilises and gives body to the products it is added to, dilutes at a temperature of 50°C -70°C and produces a heat reversible thick gel when its temperature drops below 40°C. Improves the appearance and extends the freshness of bakery - confectionery products. Provides strong water retention. Helps in the control of moisture migration. The gel formation capacity is reduced when the pH is reduced and the temperature rises. (Gel is not formed at below PH 4.2 values).
CMC (Sodium Carboxymethyl Cellulose) C-GEL 90

Stabiliser. It has the following functions and properties that make it suitable for use in a broad range of applications in the food industry (baking, sauces, creams, ice cream). It acts as a thickener, binder, stabilizer, suspending agent and flow control agent.
It forms a film that is resistant to oils, greases, and organic solvents. Quickly dissolves in water. It acts as a protective colloid reducing water loss. It is physiologically inert. It is an anionic polyelectrolyte.

Guar gum G-GEL 90 Stabiliser for use in bakery and confectionery, increases water absorption and dough freshness. Stabilises sauces and ice creams.
Methyl cellulose KENECEL A4M Stabiliser, having low viscosity in cold temperatures and creating a strong gel in hot temperatures; it is used for the production of bake stable fillings, sauces, etc.
Hydroxypropylcellulose M-GEL 541 Stabiliser mix, stabilises and converts bakery product fillings into bake stable, constitutes a structure forming agent for gluten-free products.
Xanthan X-GEL 90 Stabiliser for fillings, structure forming agent for gluten free products.

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