Stabiliser University

Our curriculum begins with an hour-long webinar on ‘Stabiliser Fundamentals’, covering the basic principles of formulating with stabilisers, challenges stabilisers can solve in food and beverage formulations, and how manufacturing and processing can impact formulation choices.

The session will focus on answering the following questions:

• What do I need to understand about stabilisers to make the best decisions when formulating?
• What challenges can stabilisers solve in food and beverage formulations?
• Do manufacturing and processing have an impact on the stabiliser formulation choices?

From table sauces and soups to plant-based beverages and ice cream mixes, so many food and beverage applications require the use of thickeners as part of the stabilising solutions. Join us for an in-depth review of the functionality of thickeners in food systems and how they are affected by the various processing parameters used for the production of food and beverages.

In this session you will learn:

• What do I need to understand about stabilisers to make the best decision when formulating?
• What challenges can stabilisers which offer thickening properties solve in food and beverage formulations?
• Do manufacturing and processing have an impact on the stabiliser formulation choices?

From jams and jellies to vegan cheese, meat analogues and indulgent cheesecake, gelling agents are essential to deliver the desired functional properties and texture in a wide variety of foods. Join us for an in-depth review of gelling agents in food systems and how they are affected by the various processing parameters used to produce food and beverages.

In this session you will learn:

• How to use gelling agents to create new and novel trending textures in food and beverages.
• How to choose the most appropriate gelling agent for the stabilisation system for each formulation based on the finished product composition and processing parameters.
• How to use the appropriate inclusion level of gelling agent to achieve the desired finished product expectations.

Multiphase systems inherent in foods such as mayonnaise and ice cream as well as plant-based meat analogues contain not only miscible liquids like oil and water but also solids components such as insoluble fibers, proteins and fats, and require a more holistic view in regard to stabilisation.

Join us for an in-depth review of formulating multiphase systems as we build on the one-dimensional aspects of stabilisation as we covered in previous Stabiliser University™ modules such as thickening and gelation to a more holistic view of formulating with the different interactions of the stabilising components and the interaction with the processing and recipe components.