Stabilizing systems are specially formulated blends developed to emulsify, stabilize and thicken food products.
The major part of our stabilizing systems are emulsifiers and hydrocolloids. The main purpose of the stabilizing systems is to structure the product, improve organoleptic and technological parameters as well as to increase the stability of the final products. The series of stabilizing systems are especially developed for each product and are adapted to the customer's technological equipment and requirements.
FCell® EM 100
FCell® EM 100 is a group of emulsifying and stabilizing food systems developed for the production of mayonnaise, mayonnaise sauces and dressings as well as mayonnaise products. In addition to that, FCell® EM 100 also includes food systems developed to produce other emulsion products.
FCell® TS 200
FCell® TS 200 is a group of emulsifying and stabilizing food systems developed for the production of ketchup, tomato sauces, tomato purees, lutenica and other tomato products.
FCell® JB 300
FCell JB® 300 is a group of emulsifying and stabilizing nutritional systems developed for the production of juices, soft drinks, fruit concentrates, carbonated soft drinks, as well as other beverages.
FCell® BC 400
FCell® 400 BC is a group of emulsifying and stabilizing food systems developed for bakery products. The group also includes food systems for the production of creams and farchery, as well as other confectionery products.
FCell® JM 500
FCell® 500 JM is a group of emulsifying and stabilizing food systems developed for the production of jams and marmalades. The group also includes food systems developed
for confectionery and topping confectionery.
FCell® TM 600
FCell® TM 600 is a group of combined nutritional systems intended for the refining and flavouring of meat. The group also includes combined systems for the production of cuts of red and white meats as well as for the production of meat and fat jellies.
FCell® ML 700
FCell® ML 700 is a group of emulsifying and stabilizing feeding systems developed for the production of all types of cheeses, pickled and sour milk, milk drinks and imitation dairy products.
FCell® IC 700
FCell® IC 700 is a series of stabilizers aimed for the production of ice cream. These are dry homogenized mixtures composed of emulsifiers and stabilizing hydrocolloids.
FCell® IC 700 adds a fine creamy structure to the final ice cream product, facilitates moisture retention and air handling, and preserves the volume of the finished product for a prolongated time.