SAFE, SUSTAINABLE, HEALTHY
ColloidTek Ingredient Stabilizing System is derived from plant-origin fibers and gums that are widely available in trees, grass, cotton, seaweeds, and other plants. It's produced from selected hydrocolloids that are made with reliable sustainability program to fulfill our social and ecological responsibility. Our unique stabilizers have gone through systematic mixing and blending in a BPPOM, ISO-9001, HACCP, FSSC-22000, Halal, and Kosher conforming facility.
Frequently Asked Question: What does Stabilizer do?
Stabilizers, when correctly dispersed and activated in liquid media like water or milk, binds the water or milk to create a network of matrices to form weak gel. The newly created network would then bind and trap oil, fat, protein, and other solids. The right stabilizing system can eliminate separation and sedimentation, suspend solids in liquid media, reduce fat and oil absorption, reduce the amount of fat and oil in product formulation, retain moisture, improve texture and mouth-feel, strengthen tensile and eliminating bread and cake crumbs in dough products.
Because of the fat and oil absorption reduction, and the moisture retention properties, Colloidtek can make dough products and deep-fried products to become healthier, crispier, juicier, longer to be rancid, and cost less from oil consumption reduction.
ColloidTek Product Applications
There are many different kinds of hydrocolloids, and each hydrocolloid has its own strengths and weaknesses. Therefore, every food product requires a unique combination of hydrocolloids to get a customized stabilizing solution to match with its characteristics.
Dairy System
The presence of milk fat, lactose, calcium, vitamins, mineral and salts, protein, and enzyme in milk creates a very complicated structure in dairy products along with complex stability issues.
Ice Cream
The frozen state of ice cream creates problems in handling and transport. Temperature change can melt ice cream faster and form ice crystal, fat and protein separation, and excessive gelling.
Dough Products
In dough, softness, crispiness, firmness, elasticity, and texture are always the focus of measures of product performance. ColloidTek will optimize these measures for product performance.
Beverages
The many variety of beverages makes it hard to have a product with optimal stability. ColloidTek is able to stabilize ingredients in beverages against calcium, protein, oil, solid particles, acidic condition, and temperature change.
Sauces
Sauces & dressings add flavor to our food. However, often we find that ready-to-use sauces and dressings available today have problem of fat separation and syneresis caused by drastic change of temperature during transport.
Processed Food
People always look for the perfect crispiness in deep-fried or firmness in processed meat. Water migration and fat separation however, often prevent the perfect texture and create sogginess and rancidity from excessive water, oil and fat.
Technically, ...
ColloidTek Stabilizing System is constructed from two or more plant-origin hydrocolloids such as:
Microcrystalline Cellulose (MCC)
Carrageenan
Alginate
Agar
Gellan Gum
Guar gum
Xanthan Gum
Locust Bean Gum (LBG)
Carboxymethyl Cellulose
Pectin, etc.
It may also contains emulsifiers such as Mono-diglyceride (MDG), esther sugar, Sodium Stearoyl Lactylate (SSL), lecithin, etc.
Some hydrocolloids such as agar, carrageenan, and alginates can simply be mixed with sugar and water or milk and made to gel as jelly, pudding, and candy.