Stabilizer

Introduction to CMC in Dairy Processing Carboxymethyl Cellulose (CMC), also known as E466, is one of the most widely used stabilizers in the food and dairy industry. Although consumers rarely notice it, processors rely on CMC to deliver products with the right texture, mouthfeel, stability, and shelf life. CMC is a water-soluble, plant-derived hydrocolloid made […]

Introduction: What is Pectin and Why It Matters in Dairy & Food Pectin is a natural carbohydrate found in the cell walls of fruits, particularly apples and citrus peels. It has long been valued as one of the most versatile stabilizers in food processing. Technically classified as a hydrocolloid, pectin has the unique ability to