Stabiliser University

Stabiliser Uni 3

Register for module three now!

Our latest module, Formulating with Gel Agents, airs on Wednesday 26 January 2022, with insights on the powerful versatility of gelling agents as part of stabilising solutions.

The complete curriculum

Stabiliser University module 1

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?
Stabiliser Uni 2

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?
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.

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.

Airs 9am (CDT), Wednesday 26 January 2022.

Created by scientists, for scientists

With a curriculum designed by scientists for scientists, Stabiliser University™ is your chance to learn more, ask questions and solve even your toughest stabiliser formulation challenges. Stabiliser University™ leverages our expertise and research to provide on-going educational webinars on formulating with stabilisers.

Stabil-Vantage Expert Systems