BAICOR – all-in-one solution
BAICOR are stabilization systems consisting of stabilizers, emulsifiers and functional proteins, developed for the stabilization of milk and vegetable products. By combining the features of texturizing and emulsifying additives the production of multi-phase systems becomes easy.
Stabilization of dairy and vegetable cream
With the help of BAICOR both dairy and vegetable cream products of varying fat content and excellent stability can be manufactured. BAICOR systems are suitable for pasteurized and UHT treated products.
- Whipping cream: dairy or vegetable
- Puddings or dessert creams
- Different fat contents
The safe Gelati's
With BAICOR systems industrial and artisanal ice cream products can be stabilized, with or without a heating step. Stabilization with BAICOR offers increased creaminess, ready-to-eat products and maximum stability even at room temperature.
Eigenmann & Veronelli's stabilizers, emulsifiers, proteins and thickeners are also available in customized combinations or separately.
Based on our long lasting experience with foods, we are glad to help you with your nutritional, marketing and technological questions related to the application of our ingredients.