ODM Jelly & Pudding Stabilizer Systems Manufacturer, Exporters

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ODM Jelly & Pudding Stabilizer Systems Manufacturer, Exporters

Scientific Formulation / Superior Gelling / Sensory Enhancement
A multifunctional compound emulsifying and thickening agent specifically designed for jelly and pudding products. It integrates natural and synthetic components to synergistically enhance performance, addressing industry challenges such as insufficient gel strength, water separation, and coarse texture. Compatible with fruit jellies, milk-based puddings, and clean-label formulations. Certified to ISO 22000, FSSC 22000, MUI and HALAL standards, providing a one-stop solution for stability and sensory optimization in desserts!

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Product Description

🔷 Main Product Information

Field	Details
Product Name	Jelly & Pudding Stabilizer
Product Models	TKD301E (Jelly), TKD904 (Pudding)
Application Scope	Jelly, pudding
Product Features	1. Imparts excellent elasticity to jelly, with firmness increasing proportionally to dosage. 2. Delivers a smooth-textured pudding with a glossy surface and consistent overall elasticity.
Additive Amount	0.8–1.5% (TKD301E), 0.8–1.2% (TKD904)
Execution Standards	GB26687, GB2760

Gold products in the market, with stable application for 20 years

🔬 Scientific Compound Gel Enhancement System

Precise Synergy: Combines natural colloids (carrageenan, pectin) with synthetic stabilizers to achieve a perfect balance of high gel strength and smooth texture.

Temperature Adaptability: Optimized for high-temperature dissolution (85°C–95°C) and low-temperature molding (4°C–10°C), ensuring stable structure with no syneresis.

Superior Texture: Enhanced rheological properties deliver a delicate, elastic mouthfeel, eliminating gumminess or stickiness.

Environmental Tolerance: Stable under ambient storage (25°C) and cold-chain transportation (-18°C).

📊 Key Performance Indicators

Parameter	Technical Specifications
Appearance	White to pale yellow powder
Gel Strength (1.5%)	500–1200 g/cm² (25°C)
pH Range	3.0–6.5 (acidic to neutral products)
Dissolution Time	≤5 min (rapid dispersion in hot water)
Recommended Dosage	0.5%–1.5% (adjustable per formula)

🍮 Application Scenarios

Category	Typical Products	Solution Highlights
Fruit Jelly	Mango Jelly, Grape Jelly	High transparency, uniform fruit suspension
Milk-Based Pudding	Caramel Pudding, Coconut Pudding	Smooth texture, no whey separation post-chilling
Healthy Desserts	Low-Sugar Jelly, Probiotic Pudding	Sugar-free compatibility, stable actives
Innovative Products	Layered Jelly Cups, Plant-Based Pudding	Anti-layering, plant-protein compatibility

✅ Quality & Technical Support

Customer Value & ROI

Accelerated stability testing ensures zero syneresis.
One-step dissolution enhances production efficiency.
Lowers formulation costs by up to 30%.
Supports clean-label and global compliance.

Technical Support

Free formula optimization for pain points.
Customized dissolution and filling parameters.
Full certification assistance (HALAL, ISO).
Comprehensive testing: COA, MSDS, Microbial reports.

📦 Packaging & Delivery

Standard Packaging: 25 kg/CPP bag (food-grade PE inner liner for moisture resistance).

Storage: Cool, dry, ventilated area; 24-month shelf life.

❓ Frequently Asked Questions (FAQ)

Q1: What is the optimal dissolution temperature for the stabilizer?

A: For best results, we recommend a dissolution temperature between 85°C and 95°C to ensure full hydration of the natural colloids.

Q2: Can this stabilizer be used in sugar-free or low-sugar recipes?

A: Yes, it is fully compatible with sucrose alternatives like erythritol and stevia, maintaining stable gel structure without precipitation.

Q3: How does it prevent syneresis (water separation) in milk puddings?

A: The system uses a precise blend of stabilizers that specifically bind water and proteins, ensuring no whey separation even during cold-chain transport.

Q4: What is the typical dosage for a firm fruit jelly?

A: We suggest a dosage of 0.8% to 1.5% for jelly. The firmness can be adjusted by increasing or decreasing the dosage within this range.

Q5: Is the product compliant with international food safety standards?

A: Yes, our stabilizers are produced under FSSC 22000 and ISO 9001 management and are HALAL/MUI certified for global markets.

Q6: What is the shelf life and storage requirement?

A: The product has a 24-month shelf life when stored in a cool, dry, and ventilated environment in its original packaging.