Food stabilizers, thickeners, emulsifiers and texturizers.
We have extensive experience in adjusting the texture of your product and can solve various problems with rheology or thickness that you may be facing. Stabilisation systems consist of mixtures of hydrocolloids or starch and other materials; they can be combined with flavor systems so that you have a complete solution for your product. Some of our products are:
TO BE USED HOT
Dilute in cold liquid. Will be ready after about 3 minutes of boiling
STABI ALL MEAT – Keeps your souvlaki or gyros juicy. Allows addition of 10-20% weight with a simple kneading, even by hand.
STABI ΚΑΛΥΤΕΡΟ ΚΙΜΑ – Adds weight and keeps juices in the ground meat of kebabs and hamburgers.
STABI MARIA 03810 Z:An all-purpose binder which blends, emulsifies and stabilizes liquid foods such as sauces and soups. It does not skin nor synerese.
STABI ΤΑΤΙΑΝΑ 04007 Ζ: A general use binder that thickens without emulsifying. For oily sauces where the oil should separate (Greek style ladera) and simple sauces without much fat.
STABI LYDIA 03837 Z:A general use binder which binds water and fat. For oily sauces where the oil and water phases should not separate.
STABI ΝΑΝΑ 03267: A general use binder that stabilizes proteins and fats. Acts as a cloudifier. For sauces with milk or butter.
Just mix in
STABI JOANNA 02037 K:General use thickener that binds without emulsifying. For gels, creams (tzatziki, cheese salad) which are not baked. Use rate 2-3%.
STABI ΜΑΥΙΑ 06105 Κ:General use thickener that binds and suspends. Gives smooth texture that has good cling and transparency.
STABI PENELOPE 04070 K: Easy to disperse thickener that gives a pulpy texture. For vegetable and fruit purees.
STABI LOUKIA 04804: A thickener that binds water and fat. For oil based creams.
STABI CHANTILLY 02012 K: A thickener that binds water and fat. For oil based creams.