Why our Stabilizer systems ?

The enormous number of applications of Stabilizer systems in food products mean an enormous number of products with specific qualities and requirements for each application

The most important features of the Stabilizer systems are:

• building the viscosity
• stabilizing the structure in different conditions
• gelling agents
• controlling the water phase in the products
• avoiding the syneresis
• decreasing the crystals at freezing
• emulsifying the fat phase
• increasing the effectiveness of other food ingredients (proteins, colours, preservatives, antioxidants etc.)
• improving the taste
• regulating the pH levels
• improving the technological processes
• decreasing the energy and the material expenses
• increasing the economical effectiveness

FCell – Stabilizer systems - produced by specially selected high quality raw materials, combined in optimum proportions, so to meet all requirements in each production.