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Lasenor’s organic stabilizing systems are made from carefully selected hydrocolloids, that work in harmony to create the ideal texture and stability in food products. These natural ingredients form the backbone of Lasenor’s formulations, providing the functionality needed to meet the growing demands of organic food production without compromising on performance.

For example, in the case of ice creams and sorbets, SWISSGUM BIO-7000 offers exceptional form stability and creaminess, even in vegan formulations. These systems ensure that plant-based ice creams retain the same indulgent mouthfeel and texture as their dairy-based counterparts, while being entirely palm-free and clean-label compliant.

In addition to ice cream, our stabilizers are also designed for use in dairy products such as yogurts and puddings. SWISSGUM BIO-7552 prevents syneresis (liquid separation) in yogurt drinks and vegan fermented products, ensuring a smooth and consistent texture. These systems are highly adaptable, providing solutions for both traditional dairy and plant-based alternatives.

What sets organic stabilizing systems apart is their ability to solve multiple functional challenges in a single formulation. They are designed not only to control viscosity and improve consistency and mouthfeel but also to provide additional benefits such as enhancing whipping properties, controlling elasticity, and reducing sedimentation. This multifunctional approach allows manufacturers to simplify their production processes while maintaining high standards of quality.

In the case of sauces, dressings, and mayonnaise, our systems ensure a smooth, thick texture that holds up even under heat and cold processing. SWISSGUM BIO-7043, for example, is ideal for vegan spreads and mayonnaise, delivering the same creamy texture as traditional versions without the use of synthetic emulsifiers.

In the beverage industry, Lasenor’s stabilizing systems, such as SWISSGUM BIO-7025 for soy and other plant-based drinks, prevent sedimentation and ensure an even, homogenous texture. This is particularly important in the growing market for plant-based milk alternatives, where consumers expect a smooth drinking experience free from separation or grittiness.

For fruit preparations, organic stabilizers also perform exceptionally well, ensuring that solid particles remain evenly suspended in yogurts, desserts, and smoothies. SWISSGUM BIO-7008 is specifically designed for use in fruit-based products, offering stability even at high temperatures and sugar levels.

SWISSGUM BIO-7034 is suitable for both vegan ice cream and milk-based ice cream, offering exceptional form stability and creaminess.

In other way, SWISSGUM BIO-7046 is ideal for vegan sausages, providing a firm texture and strong gelification that mimics the bite of traditional meat products.