Food Stabiliser Systems: From Ice Cream to Oils

A vibrant purple ice cream with a rich, creamy texture scooped into a crisp, golden waffle cone, resting in a miniature white wire shopping basket, with a couple of empty cones and scattered blackberries in the background on a light surface.
The most crucial part to define the texture, viscosity, consistency and organoleptic qualities in food products are Food Stabiliser Systems. They are used in various food applications, from dairy products like ice cream to baking and even sauces, as well as oils. The Austrian IMCD team is working with Tate & Lyle to offer you what you need to optimise your products.

What are Food Stabiliser Systems and Functional Systems?

Providing stability, enhancing the texture and appearance, and improving the overall quality are just some possible uses of Food Stabiliser Systems. These additives are commonly used to prevent or delay oil-water emulsions from separating in foods. Furthermore, Food Stabiliser Systems help to maintain the desired consistency and improve the overall sensory experience of your product.


Stabilisers and emulsifiers by Tate & Lyle find a wide range of applications in the food industry. 


Stabiliser Systems are commonly used in dairy products such as preparations of yogurt, cheese, ice cream and milk-based beverages. The addition of stabilisers helps enhance mouthfeel and improve the stability of these products. When it comes to dairy products, particularly ice cream, stability is key. Food stabiliser systems are essential in preventing large ice crystal formation, maintaining a smooth texture, and preventing melting during storage and transportation.
A rich and creamy chocolate mousse fills a clear glass to the brim, showcasing its airy texture and deep cocoa color, presented on a marbled surface which provides a natural and elegant backdrop.
Freshly baked blueberry muffins with golden-brown tops are cooling on a wire rack, the berries' juice visibly bursting from the edges, set against a soft-focus background that highlights the texture of the muffins.


Getting the desired texture of bread, cakes, and pastries is one of the common uses of stabilisers. They help to retain moisture and improve overall stability, ensuring that baked goods remain fresh. Moreover, the systems improve the structure of the crumbs of cakes, bread, and pastries.

Sauces, Oils, etc.

Additionally, Food Stabiliser Systems find applications in the production of sauces, dressings, and condiments. These stabilisers help to prevent phase separation, maintain a consistent texture, and improve the visual appeal of these products. They also enhance the resilience of these products towards temperature changes during transportation or storage.
A bowl of smooth, glossy tomato ketchup centered on a wooden surface, surrounded by fresh, ripe tomatoes on the vine and a halved tomato to the side, evoking a fresh and homemade quality.

โ€‹For more information on Food Stabiliser Systems and how to use them in your products, reach out to your local IMCD representative.

ReferencesTate & Lyle, Stabilisers and Functional Systems,

Christiane Reiseder | Business Unit Manager
Daniela Sterle | Application Technologist