Danisco Stabilizers

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 Danisco Stabilizers are used in a wide range of foods, they perform many basic functions such as stabilizing emulsions,

increasing shelf life and stability of flavor, mouthfeel and appearance of products.

Danisco helps its customers turn challenges into high-value business opportunities by using on deep consumer insights and an extensive product portfolio.


Danisco Cream Stabilizers

Danisco Cream Stabilizers is composed of Sodium Alginate and Monodygylceride.


Sodium Alginate

Sodium Alginate is a natural polysaccharide product that is extracted from brown seaweed and grows in cold water. The properties of this polysaccharide in Danisco Stabilizer can be mentioned as follows:

1.Dissolves in hot and cold water by stirring vigorously and can increase the consistency of the solution 

2.In the presence of Calcium, it forms an irreversible gel. The higher the concentration of Alginate and Calcium, the harder the gel produced. 

3.Used to increase viscosity as an emulsifier.

4.The appearance of the gel is transparent. 

5.The gel formed by alginate is stable up to 150°C (302°F); however, prolonged application of heat at low or high pH may destabilize the gel.



Monodiglycerides are very effective emulsifiers. These fatty acids and their organic acid derivative are the most polar lipids used in food products. Monodiglyceride in Danisco Stabilizers, stabilize the emulsion and create a uniform texture.


Danisco Cream Cheese Stabilizer

In the production of cream cheese, stabilizers are usually added to prevent syneresis during storage. This Danisco stabilizer includes Xanthan, Guar gum, Carrageenan and Locust beans.



Xanthan gum is a high molecular weight extracellular polysaccharide, produced by gram-negative bacteria Xanthomonas campetris. The gum was first discovered in the 1960s and was commercially seen in the 1970.

The main structure of this gum is a polymer of D-glucose units with trisaccharide side chain. This side chain contains two mannose units that are separated by glucuronic acid. This means that it feeds on simple sugars and makes a polysaccharide (complex sugar). Xanthan in Danisco stabilizer causes strong water binding and improves texture.

Among the properties of xanthan are the following:

1. Soluble in hot and cold water

2. Activity in the range of pH

3. Due to its unique performance, especially in acidic environments, salt and high shear stress is one of the most widely used hydrocolloids.

4. Stable and resistant to high temperatures

5. Synergistic effect when used with locust bean gum, guar gum and some starches. This increases the viscosity of the final product.

6. Xanthan gum solution exhibits pseudo-plastic or loose behavior with shearing, i.e. it decreases with increasing shear viscosity. But when the shear is removed; The product returns to the first state.

7. A very small amount of gum is enough to get the right properties in food.


Guar gum, like xanthan gum, is a polysaccharide derived from the inner core of guar beans (plant) and is called galactomannan.

Guar gum in Danisco stabilizer causes the following:

1. It hydrates quickly in cold water.

2. Forms a homogeneous lattice and gel with high viscosity.

3. Helps reduce the separation of the fat phase in water.

4. Keeps viscosity and improves texture


Carrageenan is a natural hydrocolloid found in red seaweed. Carrageenan is widely used in dairy products due to its ability to interact with milk proteins. Through extensive research, Danisco has deciphered the structure of the most complex carrageenan and designed a unique stabilizer that shows the best possible performance according to targeted programs. Therefore, in the stability of emulsions, they are used to control synergies and to stabilize materials. Its main use is in food, especially dairy.

Utah Carrageenan has a similar effect on gel formation as gelatin gel. But it has a higher melting point than gelatin, so if the food is stored at a temperature higher than the refrigerator temperature, it retains its quality. 

Locust bean gum (carob bean)

It is a yellowish-white gum obtained by grinding carob tree seeds and consists mainly of a galactomannan polysaccharide containing mannose and galactose. Galactomannans are natural polysaccharides and are known for their water retention, concentration, gel formation, emulsion and film formation when hydrated in water.

The properties of this gum in Danisco stabilizer include the following:

1. Locust bean gum is able to form a very viscous solution in relatively low concentrations, which has more properties than guar gum.

2. Soluble only in cold water (to be completely soluble in hot water, it must be heated at 80°C for 20-30 minutes).

3. Has a strong synergistic ability with other hydrocolloids. 


Danisco Chocolate Milk Stabilizer

Danisco Chocolate milk stabilizer from pure carrageenan standardized with sugars; composed. Of course, there are different carrageenan that differ in their chemical structure, properties and uses. Commercially used carotenes are called Iota, Kappa and Lambda.

• Iota Carrageenan

1. Formation of elastic gels with calcium salts

2. Clear gel formation without Syneresis

3. Formation of stable gel that is resistant to cold and heat


• Kappa Carrageenan

1. Formation of a strong and hard gel formed with potassium salts.

2. Matte gel that becomes clear with the addition of sugar.


• Lambda Carrageenan

Without gel formation, it forms solutions with high viscosity.

In general, carrageenan in Danisco stabilizer are as follows:

1. Establish texture stability and viscosity in milk and chocolate

2. Better oral sensation stability

3. Prevent the formation of cocoa particles

4. Preserve the suspension of cocaine particles in milk 




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