Cream cheese is a staple in many households where it’s often used as a spread for bagels or as a base for sauces, dips or cheesecake. What many consumers love about using cream cheese is that it works with both sweet and savory dishes.
While cream cheese can be made in the home rather easily, formulating a stable and reproducible cream cheese for commercial use can pose some challenges. This is where hydrocolloid-based cream cheese stabilizers come into play. Because cream cheese contains a higher fat content than other cheeses and fat and liquids don’t mix well, stabilizers are useful for syneresis control, or to control liquid from separating. Hydrocolloids also help to protect and enhance the integrity of cut that consumers are well-acquainted with in commercial cream cheese.
What a Gum Guru May Ask:
Selecting a stabilizer for your cream cheese formulation
Our most popular stabilizer recommendations for cream cheese are listed below. Click on the product name to learn more about the product and to request a sample.