Emulsifiers and Stabilizers: The building blocks of successful formulations
Azelis was featured in the January/Febuary 2023 Asia pacific food industry magazine, and Ghislaine, Asia Pacific Head of Marketing and Zachary, Asia Pacific Technical Application Executive shared their insights on the topic of
Emulsifiers and Stabilizers:
The building blocks of successful formulations.
They are used to form emulsions in various applications mixing fat based and oil-based ingredients, and ensure that the structure remains stable during storage. Technology and ingredient innovation is adapting to the fast pace of the industry to deliver ingredients aligned with the latest market trends.
They are used to form emulsions in various applications mixing fat based and oil-based ingredients, and ensure that the structure remains stable during storage. Technology and ingredient innovation is adapting to the fast pace of the industry to deliver ingredients aligned with the latest market trends.
Trends influencing the stabilizers and emulsifiers market.
There are three key trends influencing the categories of stabilizers and emulsifiers: clean labeling, plant-based, and production cost management. Indeed, the COVID-19 pandemic accelerated consumers’ needs and their desire to adopt a healthier diet and clean eating, as a habit associated with health and wellness. In this aspect, there is growing demand for natural and unprocessed foods, therefore clean label ingredients, even multifunctional ingredients to reduce or simplify the ingredient list, are favored by consumers.
Plant-based and vegan claims have also increased in popularity, moving from specialized nutrition to mainstream market. In this category, Australia and New Zealand are clearly leading the way. They have completely embedded plant-based products into their day-to-day diet.
Plant-based formulations incorporate alternative proteins to replace the animal-derived ones. Emulsifying and stabilizing those novel recipes is the greatest challenge, therefore manufacturers are looking for innovative ingredients to help produce alternative beverage, meat, bakery or even confectionery products.
Last but not least, inflation and recent economic uncertainties have put pressure on consumers, and therefore manufacturers, to produce food and beverage at a cost-conscious process. This can be done by extending the shelf-life to reduce wastage, reducing energy consumption by developing shelf-stable items or using cold production processes, or even streamlining the ingredients used to decrease the process duration. Here, stabilizers and emulsifiers also play a key role.
There are many ways to support manufacturers in this matter, and at Azelis we have the solution for every challenge. Our lab teams work to develop cost-effective solutions to increase production yield, while ensuring the best experience for consumers.
How can stabilizers and/or emulsifiers cater to dairy and plant-based formulas?
Stabilizers provide stability and viscosity when applied to dairy beverages. These include polysaccharides, such as gums and fibers, starches or proteins. Hydrocolloids can be dispersed in water to thicken the system. This varies from the type of stabilizer, the concentration used, the food matrix, pH and temperature. A thickening effect may result in a creamy effect and may contribute to opacity or translucency. Other hydrocolloids form thermo-irreversible gels and will not liquefy when heated. They may soften or shrink, which also is referred to as retrograde. In other words, the gel remains mostly intact once formed.
Stabilizers such as gellan gum and carrageenan help prevent separation of the liquid phase and sedimentation. This is accomplished in different ways. For example, carrageenan reacts with casein micelles to form a 3D network which entraps protein and fat to stabilize the product. On the other hand, gellan gum helps create a gel structure in the solution, which helps suspend particles. Gellan gum is formed independent of casein micelles and helps to improve viscosity of dairy and plant-based formulas.
Citrus fiber helps to stabilize emulsions by providing adequate viscosity during processing. This is accomplished by binding with water and suspending small ingredients in the matrix. Overall, citrus fiber helps to prevent syneresis during shelf life and provides good emulsion stability. In dairy foods, the challenge lies in finding the right balance between the different thickening properties and gelling characteristics. The goal is to bind moisture while delivering desirable mouthfeel and texture. This could be demonstrated in protein systems such as a chocolate ice cream. A good texture will give a clean flavor release while still contributing to the melt characteristics. You want the ice cream to taste like chocolate without it melting during the eating experience , and large ice crystals should not develop a day after the carton is opened. Emulsifiers prevent fat globules from merging together and help to form a stable emulsion of fat. They help to reduce interfacial tension to stabilize the emulsion, which makes fat globules more resistant to coalescence.
Emulsifiers also help improve the product by prevent fat separation and increase viscosity, which helps improve the mouthfeel of products. For our most recent exhibition, Fi Asia Jakarta, Azelis developed a range of dairy and dairy alternatives recipes.
For plant-based dairy-based recipes, our lab team used the right emulsifying and stabilizing ingredients to create a relatable experience for consumers, while formulating manufacturable products.
Stabilizers such as gellan gum and carrageenan help prevent separation of the liquid phase and sedimentation. This is accomplished in different ways. For example, carrageenan reacts with casein micelles to form a 3D network which entraps protein and fat to stabilize the product. On the other hand, gellan gum helps create a gel structure in the solution, which helps suspend particles. Gellan gum is formed independent of casein micelles and helps to improve viscosity of dairy and plant-based formulas.
Citrus fiber helps to stabilize emulsions by providing adequate viscosity during processing. This is accomplished by binding with water and suspending small ingredients in the matrix. Overall, citrus fiber helps to prevent syneresis during shelf life and provides good emulsion stability. In dairy foods, the challenge lies in finding the right balance between the different thickening properties and gelling characteristics. The goal is to bind moisture while delivering desirable mouthfeel and texture. This could be demonstrated in protein systems such as a chocolate ice cream. A good texture will give a clean flavor release while still contributing to the melt characteristics. You want the ice cream to taste like chocolate without it melting during the eating experience , and large ice crystals should not develop a day after the carton is opened. Emulsifiers prevent fat globules from merging together and help to form a stable emulsion of fat. They help to reduce interfacial tension to stabilize the emulsion, which makes fat globules more resistant to coalescence.
Emulsifiers also help improve the product by prevent fat separation and increase viscosity, which helps improve the mouthfeel of products. For our most recent exhibition, Fi Asia Jakarta, Azelis developed a range of dairy and dairy alternatives recipes.
For plant-based dairy-based recipes, our lab team used the right emulsifying and stabilizing ingredients to create a relatable experience for consumers, while formulating manufacturable products.
From flavored milk, matcha milk tea, ambient drinking yogurt, to vegan Thai milk tea, each formulation caters to the needs of consumers, while creating value for manufacturers. For the ambient drinking yogurt, we worked on the process to ensure sedimentation control, but also decrease the fermentation time to boost the process efficiency. For the vegan Thai milk tea, we ensured the formation of the emulsification, suspension and stabilization aspects of the protein milk. For the matcha milk tea, we worked on obtaining a smooth milk tea and protect the flavor during the UHT process. And all those recipes are shelf stable. Our secret? Combining effective stabilizers and emulsifiers with ingredients expertise to create manufacturable products.
Here are some inspirational formulations to check out:
AZE-IN-FH-56
The trend & inspiration Studies have shown that yogurts may have existed for more than 7,000 years, beginning in Turkey! The recipe then travelled across the globe, always associated with one common belief: yogurt helps strengthen overall health. But what are yogurts? They can be described as bacterial fermentation of milk and cream. Convenient, it can easily be consumed as a dessert or as a healthy snack and tends to be well-tolerated by lactose-intolerant consumers; it is high in calcium and also commonly used in sweet and savory recipes as a condiment. This versatile application is gaining in popularity in Indonesia thanks to its renowned nutritional benefits and is predicted to grow at a CAGR of 14%! But have you heard of its drinkable version? Traditionally, yogurt is consumed chilled with a spoon. Now, imagine a yogurt that you can slip into your bag any time, without the hassle of storing it in the fridge or having to use a spoon. Ambient drinking yogurts make it all possible, a rich and creamy yogurt, that is drinkable and shelf-stable. It’s all the rage in China and quickly trending in Indonesia. Azelis solution Formulating an ambient drinking yogurt raises various technical challenges to ensure syneresis control during the production process and packaging, stability and the right sensory profile. The ingredients have to go through heating, fermentation i.e. acidification, homogenization and pasteurization, an intensive process. In this formulation, we worked on the texture, viscosity and stability in two phases: before and after fermentation. Before fermentation, we focused on adjusting the texture and syneresis control. After fermentation, we focused on protecting the protein against aggregation. Additionally, we ensured that our stabilizing ingredient mix imparts great flavor release with a refreshing mouthfeel. 🥤 To download the full formulation guide, sign in to your Azelis customer portal account.
AZE-IN-FH-68
The trend and inspiration Traditionally, yogurt is consumed chilled, with a spoon. Now, imagine a yogurt that you can slip into your bag any time, without the hassle of storing it in the fridge, or having to use a spoon. Ambient drinking yogurts make it all possible, a rich and creamy yogurt, that is drinkable and shelf-stable. In India, drinking yogurt is growing at a CAGR of 9% from 2022 to 2027, higher than drinking milk’s potential with a CAGR of 6% (Euromonitor, 2022). Have you entered this space ? How can you further innovate? Azelis solution Formulating an ambient drinking yogurt raises various technical challenges to ensure syneresis control during the production process and packaging, stability and the right sensory profile. The ingredients have to go through heating, fermentation i.e. acidification, homogenization and pasteurization, an intensive process. In this formulation, we worked on the texture, viscosity and stability in two phases: before and after fermentation. Before fermentation, we focused on adjusting the texture and syneresis control. After fermentation, we focused on protecting the protein against aggregation. Additionally, we ensured that our stabilizing ingredient mix imparts great flavor release with a refreshing mouthfeel. And for a refreshing touch, we added a dual fruit flavors – experience the tangy mango blended with the sweetness of peach for the ultimate, healthy snack anytime of the day! 🥭To view the full formulation guide, sign in to your Azelis customer portal account.
AZE-IN-FH-77
Traditionally consumed in East Asia, matcha is a finely ground powder made from young grown and processed green tea powder. Matcha powder boasts incredible health benefits such as being high in antioxidants, boosting brain function, promoting heart health, and weight loss. Matcha tea is a mix of powder leaves and water, whereas traditional green tea is an infusion of leaves. Therefore, to formulate a long shelf-life matcha milk tea drink, stability and suspension are key. We used a mix of specialty hydrocolloids to obtain the right mouthfeel and excellent stability: Kelcogel® HM-B (N) is a gellan gum design for dairy systems to create a fluid gel and suspend insoluble solids; here the matcha powder mix. Genuvisco® J-DS is a multifunctional specialty carrageenan that improves stability in casein-based milk systems, provides uniform suspension of the powder mix, and boosts the creamy mouthfeel. To view the full formulation guide, sign in to your Azelis customer portal account.
Halal
Kosher
Are there any developments that F&B manufacturers should take note of?
We should consider the post-COVID trends as long-lasting. They are more than just trends and are becoming lifestyle choices. Health and wellness shouldn’t be considered a specialty but should be made mainstream. Ingredient innovation enables the creation of endless combinations to win the hearts of many, and it is our role to consider health as a key parameter of the development matrix. Plant-based is about to be the new normal. The question is whether the food and beverage industry is ready for this shift. Today, we have to build our expertise, to be prepared for tomorrow’s changes. Consumers are pushing this category yet are not willing to give-up on their pleasurable meat or dairy-based products, hence the need to create relatable products. However, we also need to challenge ourselves to see beyond tradition. How can we go further and create products that are unique to plant-based proteins. It is more than replacing, it is about creating.
Clean label and minimally processed foods have also been popularized, as consumers are looking into incorporating less processed and more natural foods into their diets. These include claims regarding preservative-free, non-GMO and no MSG, amongst many other. More companies are looking to product innovation to include fewer ingredients and replacing artificial ones with natural ingredients.
Clean label and minimally processed foods have also been popularized, as consumers are looking into incorporating less processed and more natural foods into their diets. These include claims regarding preservative-free, non-GMO and no MSG, amongst many other. More companies are looking to product innovation to include fewer ingredients and replacing artificial ones with natural ingredients.
AZE-IN-FH-86
Plant-based options are the new natural in Food & Health. Consumers are looking for tasty options to diversify their protein sources. We developed this nugget recipe to recreate "a meat-like experience" with an incredibly authentic texture - the right balance between crumbly and coarse. This meat-alternative recipe results in an easily shapable and fryable mixture for the perfect nugget. This recipe contains 23% of proteins. To view the full formulation guide, sign in to your Azelis customer portal account.
Vegan
Halal
Kosher
With growing concerns around sustainable food sources and clean label declarations, more food manufacturers are looking to develop plant-based substitutes and lab-grown food. These include non-dairy alternatives developed to reduce the environmental impact of producing dairy-related products. The plant-based diet trend is also fueled by a stronger focus from consumers on their health, as well as correlation with diet and the impact of their own behavior and consumption patterns on the planet. In this context, plant-based diets naturally thrive. Plant-based diets are associated with many benefits for both people and the planet, pushing this category from niche to mainstream. For consumers, it is a way to enjoy the pleasurable dairy and meat experience, but in a sustainable manner.
Contact us!Whether you are looking to spice up your formulations or create zesty new formulations, Azelis is here to support you at each step of your product development. Get in touch with our technical team of experts to get a head start on your next food project!
