Webinar: Stabiliser University™ module 3 - Formulating with Gelling Agents


We are kicking off the New Year with the return of Stabiliser University™ on Wednesday 26 January with module 3 of the interactive webinar curriculum created by scientists, for scientists. The newest content will focus on the powerful versatility of gelling agents as part of stabilising solutions.

Stabiliser Uni 3

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.

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Attendees will discover:

  • 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

Our expert presenters for module three, Amy Jackson, Tate & Lyle’s Technical Service Scientist, Europe Bakery, and Jenny Siegfeld, Tate & Lyle’s Global Ingredient Scientist, Innovation & Commercial Development, will explore the important role gelling agents play in the production of food and its notable depth of applications.

With a rich history of stabilisation expertise dating back to the mid 1800's, and leveraged expertise and research presented by our scientists, Stabiliser University™ is your chance to learn more, ask questions, and solve your toughest stabiliser formulation questions!

Register now!

Discover the other Stabiliser University modules here