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For dairy products, taste, texture and flavor are everything. Let the Gum Gurus® help you select the Dairyblend stabilizer that best meets your targets for functionality, texture and label claims.

We also offer certified organic stabilizer options for formulators.

Products

  • Product
    Application
    Usage Level
    Features
  • Ice Cream & Frozen Desserts, Frozen Desserts, Dairy-Based
    0.5%-1.0%
    provides stability, texture, and emulsification
  • Dairy, Pudding
    4.00-4.25%
    Adds viscosity, slight gel set and heaviness to instant mixes
  • Dairy, Ice Cream, Soft Serve
    0.30-0.60%
    Turn-key blend that stabilizes and emulsifies without mono and di-glycerides
  • Beverages, Cultured Drinkable Yogurt
    0.30-0.50%
    Aids in protein stability and suspension while building texture in smoothie concentrates and blended juice beverages
  • Dairy, Yogurt, Dairy-Based
    2.50-4.00%
    Aids in syneresis control while contributing to viscosity and heaviness; made with organic ingredients
  • Beverages, Buttermilk
    0.20-0.50%
    Provides emulsification and stabilization properties
  • Dairy, Ice Cream, Churn-Style
    0.65-1.00%
    Produces a full-fat experience in a low-fat churn-style ice cream
  • Dressings & Sauces, Dips--Dry Mix
    2.00-5.00% of the finished dip
    Enhances texture in cold process
  • Dressings & Sauces, Sauces--Cheese-Based
    0.10-0.50%
    Provides viscosity and gelation to create a firm set
  • Beverages, Neutral Dairy & Chocolate Milk
    0.40-0.70%
    Provides stability through UHT processing and improves mouthfeel; great suspension
  • Dairy, Sour Cream
    1.50-3.25%
    Provides syneresis control and enhances texture in a wide range of cultured and set products with natural emulsifiers
  • Dairy, Sour Cream
    0.75-3.00%
    Imparts a firm set in cultured and acid set dips
  • Ice Cream & Frozen Desserts, Gelato & Sherbet
    0.15-0.25%
    premium low overrun frozen desserts
  • Dairy, Ice Cream
    0.25 - 0.40%
    Provides superior freeze/thaw stability and controls the size of ice crystals for an improved sensory experience
  • Dairy, Ice Cream
    0.15-0.25%
    Enhances texture and provides stability in cold-processed, instant soft-serve mixes
  • Beverages, Cultured Drinkable Yogurt
    0.10-1.00%
    Produces a smooth-bodied, gelatin-free yogurt and reduces and even eliminates added Non-Fat Dairy Milk
  • Beverages, Fortified Meal Replacement
    0.25-0.50%
    Thickens, improves mouthfeel, and provides suspension in neutral pH
Can’t find your application? Talk to a Gum Guru
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“Thank you very kindly for your help this morning. I learned more with you in a few minutes than I gleaned over the entire weekend of combing the internet. (You're awesome!) Looking forward to experimenting with the various gums."

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