Stabilizing agents

Estabimix® - Stabilizing agents

Based on the specific needs of the food industry, we have researched and developed ingredient blends and/or additives to make the most of productivity, enhance texture, improve mouthfeel, provide consistency and allow clients to optimize both processes and uses more efficiently.

Know about our line of stabilizing agents: Estabimix®

Estabimix® line sorted by product

  • Estabimix® 8020 A
    Stabilizer designed as a thickening agent to provide tackiness, viscosity, structure and good cuttable texture  especially for  “dulce de leche” application. It works as a pectin substitute in fruit fillings, jams, fruit bonbons, etc.  Dosage: 0.2% of total formula.

  • Estabimix® MT 10 DL
    Stabilizer developed as a thickening agent to guarantee consistency while providing tackiness, viscosity, structure and good cuttable texture especially for confectionery style  “dulce de leche” .
    Dosage: 0.15% of total formula.

  • Estabimix® AV 48020
    Especially designed to prepare sweet and fruit bars.
    Dosage: 0.3% of total formula.

  • Estabimix® CG 46020
    It thickens, emulsifies and stabilizes water-based food products. It is very stable at low pH values and high temperatures. Viscosity decreases with rising temperature, generally fading away over 65°C, and increases back again quickly when cooling down. It is especially developed for cheese spread, sauces, soups, ice creams, yoghurts and any food product requiring structure and both tacky and creamy qualities.
    Dosage: 0.3% to 0.5% of total formula.

  • Estabimix® CG 47218
    It thickens, emulsifies and stabilizes water-based food products. It is very stable at low pH values and high temperatures. Viscosity decreases with rising temperature, generally fading away over 65°C, and increases back again quickly when cooling down. It is specially developed for cheese spread, sauces, soups, ice creams, yoghurts and any food product requiring structure and both tacky and creamy qualities. More creamy consistency than Estabimix® CG 46020.
  • Estabimix® GC 58020
    It thickens and provides consistency to juice-like drinks, sauces, toppings and mixing powders.
    Dosage: 0.3% to 0.5% of total formula.
  • Estabimix® CGN 46035
    Specially designed for caramel custard powders. It provides structure, good serving and creamy qualities.  
    Dosage: 0.2% of total formula.

  • Estabimix® CGN 57510
    Stabilizer designed for meat products. It is a natural binding and stabilizing agent holding water and improving both appearance and texture while binding meat particles efficiently and stabilizing emulsions.
    Dosage: based on application matrix.

  • Estabimix® FA 69505
    Especially designed for fruit fillings in biscuits, cookies and bakery products to avoid burst and spilling in the oven and guarantee structure.
    Dosage: 2 to 5% of total formula.

  • Estabimix® YO 9010
    Especially designed for yoghurts to provide structure and stability.
    Dosage: 0.5% of total formula.

  • Estabimix® 8515 Chocoleit
    Especially designed to sprinkle cocoa and stabilize condensed milk while providing structure and creamy properties.
    Dosage: 0.25% of total formula.

  • Estabimix® FPC 66025 
    Especially designed to provide dough elasticity for pasta made with special flour suitable for celiacs, or pizza or empanada dough. 
    Dosage: 0.3% of total formula.

  • Estabimix® FCQ 9010
    Especially designed to increase servings in mozzarella and fresh type cheese. Product yield increases by 5 to 6 kg per each kg of Estabimix® FCQ 9010 used.
    Dosage: 1.5% based on dough.

  • Estabimix® Low Fat
    Especially designed as fat substitute in bakery products, especially interesterified fat. It substitutes the whole fat content for protein and fiber improving nutritional balance and reducing calories. 
    Dosage: 600 grams of Estabimix® Low Fat for each kilogram of substituted fat.

  • Estabimix® Low Fat G
    Especially designed as fat substitute in frozen products such as nuggets and hamburgers. It may be used as fat substitute in ice creams. 
    Dosage: 600 grams of Estabimix® Low Fat G for each kilogram of substituted fat.

  • Estabimix® Cremolec
    Especially designed to create creamy texture in mouthfeel, consistency in neutral dairy drinks with water or buttermilk ingredients with UHT thermic process, pasteurization, etc.
    Dosage: 0.3 % of total formula.

  • Estabimix® Cremolec PWD1
    Especially designed to provide creamy texture in mouthfeel, consistency in powder as substitutes for nutritional dairy products, neutral dairy drinks.

  • Estabimix® FC 67030
    Stabilizer especially designed to provide viscosity, creamy properties and consistency in dulce de leche or creamy fillings.
    Dosage: 0.3 % of total formula.

  • Estabimix® Cremoboca 9010
    Especially designed to provide creamy properties and stability to foam in alcoholic drinks such as coke fernet, craft beer, etc.
    Dosage: 0.07 % of total formula.

Estabimix® line sorted by use

Estabimix® in dulce de leche 

  • Estabimic® 8020 A
    Good cuttable texture and structure.
  • Estabimix® MT 10 DL
    Good structure, consistency and creamy properties.
  • Estabimix® CG 46020
    Good structure and less cuttable texture.
  • Estabimix® CG 47218
    Similar to Estabimix® CG 46020, more creamy properties.
  • Estabimix® FC 67030
    More viscosity and creamy properties.

 

Estabimix® in sweet potato candies, bar fruit sweets, fruit fillings and jam. Pectin substitute.

  • Estabimix® 8020 A
    More consistency and creamy properties, good cuttable texture.
  • Estabimix® AV 48020
    Good cuttable texture and structure.

 

Estabimix® in fruit fillings (baking products)


  • Estabimix® FA 69505
    It avoids product burst in oven.
  • Estabimix® CG 46020
    It provides good consistency.
  • Estabimix® CG 47218
    It provides good consistency and more creamy properties than Estabimix® CG 46020.
  • Estabimix® GG 58020
    It provides consistency and more structure.

 

Estabimix® in sauces, toppings and soups

  • Estabimix® CG 46020
    Good thixotropicity, creamy properties and structure.
  • Estabimix® CG 47218
    Good thixotropicity, creamy properties and structure. More creamy consistency than Estabimix® CG 46020.
  • Estabimix® GG 58020
    Sharper structure and more creamy properties.

 

Estabimix® in cheese spread

  • Estabimix® 8020 A
    Good serving cuttable texture and more consistency and creamy properties.
  • Estabimix® CG 46020
    Creamy properties and good consistency.
  • Estabimix® CG 47218
    Creamy properties and good consistency. More creamy properties than Estabimix® CG 46020.
  • Estabimix® AV 48020
    More serving cuttable texture and consistency.

 

Estabimix® in mozzarella, cuartirolo and “fresh” cheese

  • Estabimix® FCQ 9010
    More product yield, good water-retaining properties, creamy properties.
  • Estabimix® CGN 46035
    More product yield, good serving cuttable texture and creamy consistency.
  • Estabimix® 8020 A
    More product yield and good cuttable texture serving.

 

Estabimix® in desserts and caramel custard (to be mixed under thermal processing)

  • Estabimix® AV 48020
    Good structure and cuttable texture serving.
  • Estabimix® CGN 46035
    More consistency, creamy properties and good cuttable texture serving.
  • Estabimix® 8020 A
    More consistency and good structure and good cuttable texture serving.

 

Estabimix® in frozen caramel custard and desserts 

  • Estabimix® 8020 A
    Goof structure and excellent cuttable texture serving.
  • Estabimix® MT 10 DL
    Good creamy properties and cuttable texture serving.

 

Estabimix® in yoghurt and dairy drinks

  • Estabimix® YO 9010
    Good structure and creamy properties.
  • Estabimix® 8515 Chocoleit
    Good structure, good cocoa suspension and creamy properties.
  • Estabimix® Cremolec
    Creamy properties in mouthfeel, structure and suspension in neutral drinks with whey  or water. Good texture in mouthfeel, good stability and suspension.
  • Estabimix® Cremolec PWD1
    It provides creamy texture in mouthfeel, consistency and sprinkling properties in neutral drinks with whey or water such as powder milk cup (drink to be prepared).
  • Estabimix® Cremolec PWD2
    It provides creamy texture in mouthfeel, consistency and sprinkling properties in neutral drinks with whey or water such as powder milk cup (drink to be prepared). It provides lower consistency than Estabimix® Cremolec PWD1.
  • Estabimix® GG 58020
    It provides consistency in powder drinks to be prepared.
  • Estabimix® in dough for pasta, pizza, empanada, sponge cake, brownie, pudding and sandwich cookie pastry
  • Estabimix® FPC 66025
    More dough elasticity avoiding cracking.

 

Estabimix® in sparkling agents for drinks (“fernet cola”, beer)

  • Estabimix® Cremoboca 9010
    It keeps the sparkling structure and provides more mouthfeel consistency.

 

Estabimix® as fat substitute 

  • Estabimix® Low Fat G
    Fat substitute for meat products such as nuggets, hamburgers and products such us ice creams, among others.
  • Estabimix® Low Fat
    Substitute changing nutritional values for fiber and protein. It keeps the texture as if it were fat.

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