Stamulcol Series
Stamulcol® IC Series
Stamulcol® IC Series is a range of food stabilizer systems and blends specifically designed for frozen foods such as Ice Cream, Frozen Dessert, Sorbet, Ice Lolly, Water Ice and Kulfi.
Stamulcol® IC Series forms a stable fat‐protein‐water‐air matrix while uniformly distributing the suspended solids within the foods.
Stamulcol® IC Series prevents syneresis and the formation ice crystals, reduces meltdown time, increases overrun, imparts a creamy and smooth texture and enhances the mouthfeel, body and chewiness and augments the flavor releasewithin these foods.
- Ice Cream
Exposure Time – 15 Mins
With Stamulcol®
Ambient Temperature – 28o C
Without Stamulcol®
- Frozen Dessert
Exposure Time – 15 Mins
With Stamulcol®
Ambient Temperature – 28o C
Without Stamulcol®
- Kulfi
Exposure Time – 15 Mins
With Stamulcol®
Ambient Temperature – 28o C
Without Stamulcol®
- Ice Lolly
Exposure Time – 15 Mins
With Stamulcol®
Ambient Temperature – 28o C
Without Stamulcol®
- Sorbet
Exposure Time – 15 Mins
With Stamulcol®
Ambient Temperature – 28o C
Without Stamulcol®
Stamulcol® SD Series
Stamulcol® SD Series is a range of food stabilizer systems specifically designed for processed, semi‐solid, flowable and acidic foods such as Salad Dressings, Mayonnaise and Mayonnaise based Sauces.
Stamulcol® SD Series forms a stable oil‐water‐acid emulsion while uniformly distributing the suspended solids within Salad Dressings, Mayonnaise and Mayonnaise based Sauces, preventing separation, syneresis and coagulation.
Stamulcol® SD Series thickens and binds these foods enhancing their body, texture and mouthfeel while enhancing their rheology and flowability.
- Salad Dressing
With Stamulcol®
Without Stamulcol®
Stamulcol® RS Series
Stamulcol® RS Series is a range of food stabilizer systems and blends specifically designed for acidified and non‐acidified Ripple Sauces, Ice Cream toppings and Ice Cream Swirls.
Stamulcol® RS Series forms a stable sugar‐water colloidal solution uniformly distributing the suspended solids within the Ripple Sauce preventing separation, syneresis and coagulation.
Stamulcol® RS Series thickens and binds the Ripple Sauce enhancing its body, texture and mouthfeel, rheology and flowability.
- Ripple Sauce & Ice Cream toppings
With Stamulcol®
Without Stamulcol®
Stamulcol® KS Series
Stamulcol® KS Series is a range of food stabilizer systems specifically designed for processed, semi‐solid, flowable and acidic foods such as Ketchups and Sauces.
Stamulcol® KS Series forms a stable oil‐water‐acid emulsion at a molecular level while uniformly distributing the suspended solids within Ketchups and Sauces preventing separation, syneresis and coagulation.
Stamulcol® KS Series thickens and binds Ketchups and Sauces enhancing their body, texture and mouthfeel without compromising on their rheology and flowability.
- Ketchup, Sauces & Gravies
With Stamulcol®
Without Stamulcol®
Stamulcol® FGDG, FR‐R & FR‐A
Depolymerised Guar Gums. High addition rates without associated high viscosities. A rich source of Water Soluble Galactomannan Dietary Fiber. Stamulcol® FR‐R & FRA are Colourless, Odourless, Tasteless, Grit‐free, and dissolve fast and clear. Non‐GMO, Gluten‐free, Natural, Low Calories, Vegan. Truly Regulating All‐Natural Fiber. Proven Prebiotic. Promotes Intestinal & Colon Health. Controls Glycemic Index of Foods. Delivers healthy satiety effect.
Other Applications
- Noodles & Pasta
With Stamulcol®
Without Stamulcol®
- Milk Shake
With Stamulcol®
Without Stamulcol®
- Bakery
With Stamulcol®
