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food grade stabilizers
Hello,
We are working on fixing an existing formulation for a client. This client would like only food grade ingredients but there are a few items on their “no” list. No soy-based products, no lecithin (because the color), no poly sorbates (even though they are used in food), no waxes, no seed oils, no fatty alcohols or esters (even though they are used in food).
Their base is beef tallow from grass fed cows, and they only use food grade 100% natural ingredients. The problem is that their products have stability issues when it comes to temperature because they melt and recrystallize during transport. I’m unsure what I can even use to fix it given all of the no’s.
Any ideas on what we can use to give the product more structure and heat stability that lies within these constraints?
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