Stabilizers

Stabilizers.Texture, balanced.
Stability, built in.

B&V develops stabilizing systems for food and beverage formulations. We combine hydrocolloids and functional ingredients around your texture, process and product requirements.

BIVI
Application-specific systems

Developed around your formulation

BIVI product families

Find the stabilizing system for your application.

Twelve BIVI food stabilizer systems, each developed for a specific application. Open a card to see where it is used and how it works.

Stabilizers for desserts & confectionery

Stabilizers for dairy & beverages

Stabilizers for sauces & meat products

Performance depends on the selected blend, dosage, recipe and process. Information describes the BIVI range; confirm the current specification for the individual product.

BIVI stabilizing system

BIVI Yog

Application profile

BIVI Yog is a stabilizer system for yogurt and dairy products, developed for the full range of yogurt applications. It combines hydrocolloids and gums with thickeners and functional ingredients.

Blends are available for standard, drinking and long-life yogurt, as well as for low-fat and gelatin-free formulations.

Typical applications

Yogurt
Standard, drinking and long-life yogurt
Formulations
Low-fat and gelatin-free yogurt
Other dairy
Kefir cream, soft and spreadable cheeses
Discuss BIVI Yog with our team
Functional properties
  • Hydrocolloids and gums combined with thickeners and functional ingredients.
  • Suitable for long-life yogurt as well as fresh products.
  • Supports low-fat and gelatin-free formulations.
  • Blend selected according to product type and process.
BIVI stabilizing system

BIVI Cream

Application profile

BIVI Cream is a stabilizer for milk-based products with a high or very high fat content, such as creams, plant-based creams, full-fat cream cheeses and quark.

Its primary role is to emulsify fat in the aqueous phase of the final product. BIVI Cream also provides physical and chemical stability, creating a structure that remains unchanged throughout shelf life and protecting proteins during heat treatment.

Typical applications

Creams
Dairy creams and plant-based creams
Cheese
Full-fat cream cheese, quark, quark-based processed cheese and melted cheese
Desserts
Sweet cheese mousse
Discuss BIVI Cream with our team
Functional properties
  • Emulsifies fat in the aqueous phase of the final product.
  • Creates a structure that remains unchanged throughout shelf life.
  • Protects proteins during heat treatment.
  • Blends are sensitive to acidity and perform between pH 4.5 and 6.7.
BIVI stabilizing system

BIVI Cioc

Application profile

BIVI Cioc is a stabilizer for flavored milk drinks such as chocolate milk. The classic BIVI Cioc perfectly stabilizes chocolate milk containing 3% low-fat cocoa powder.

Further BIVI Cioc blends have been developed for liquid drinks, condensed milk and very viscous drinks, and to replace fat in low-fat beverages.

Typical applications

Flavored milk
Chocolate milk and other flavored milk drinks
Dairy
Condensed milk
Specialties
High-viscosity drinks and low-fat beverages
Discuss BIVI Cioc with our team
Functional properties
  • Stabilizes chocolate milk with 3% low-fat cocoa powder.
  • Blends for liquid as well as very viscous drinks.
  • Fat replacement in low-fat beverages.
  • Dedicated blends for condensed milk.
BIVI stabilizing system

BIVI Drink

Application profile

BIVI Drink is a beverage stabilizer based on selected hydrocolloids, specifically designed for acidic beverages such as juices, nectars and acidic smoothies. Its main function is to provide physical stability, keeping plant fibers in suspension throughout shelf life.

BIVI Drink also protects milk proteins in an acidic environment. It is therefore suited to smoothies where fruit juices and other organic acids lower the pH below the isoelectric point of casein, which can cause precipitation.

Typical applications

Juices
Fruit juices and nectars
Smoothies
Acidic smoothies
Dairy drinks
Milk-based drinks with fruit juice
Discuss BIVI Drink with our team
Functional properties
  • Keeps plant fibers in suspension throughout shelf life.
  • Physical stability in acidic beverages.
  • Protects milk proteins in an acidic environment.
  • Helps prevent casein precipitation below its isoelectric point.
BIVI stabilizing system

BIVI Ice

Application profile

BIVI Ice is the BIVI range of ice cream stabilizers. Reflecting the wide range of requirements in the ice cream sector, it is the broadest BIVI system and includes several stabilizing blends.

In addition to supplying stabilizing blends, B&V can recommend the most suitable recipes and technologies for each type of ice cream.

Typical applications

Creamy ice cream
Very low or very high fat content; animal, vegetable or mixed fats
Sugar-free
Ice cream without sugar, including recipes for consumers with diabetes
Fruit
Fruit ice creams and sorbets
Plant-based
Rice- or soy-based ice cream
Discuss BIVI Ice with our team
Functional properties
  • Several stabilizing blends for different ice cream formulations.
  • Suitable for animal, vegetable or mixed fats.
  • Options for sugar-free and plant-based recipes.
  • Recipe and technology recommendations from B&V.
BIVI stabilizing system

BIVI Mousse

Application profile

BIVI Mousse is a dessert stabilizer system developed to give milk puddings and mousses the right structure, volume and stability.

BIVI Mousse allows high-temperature processing for long-life products.

Typical applications

Desserts
Milk puddings and mousses
Long-life
Desserts produced with high-temperature processes
Discuss BIVI Mousse with our team
Functional properties
  • Gives structure to milk-based desserts.
  • Supports volume in mousses.
  • Stability for long-life products.
  • Suitable for high-temperature processing.
BIVI stabilizing system

BIVI Whip System

Application profile

BIVI Whip System is a whipping agent for aerated products: a blend of different emulsifiers with the specific function of whipping and trapping air in the matrix in which it is used.

It is used in ice cream, mousses, plant-based creams, ice cream cakes and aerated products in general.

Typical applications

Frozen
Ice cream and ice cream cakes
Desserts
Mousses
Creams
Plant-based creams
Other
Aerated products in general
Discuss BIVI Whip System with our team
Functional properties
  • Blend of different emulsifiers.
  • Whips and incorporates air into the product matrix.
  • Helps trap the incorporated air in the matrix.
BIVI stabilizing system

BIVI Jelly

Application profile

BIVI Jelly is a gelling and stabilizing system for pastry and confectionery. It acts as a gelling agent in jelly glazes, high- and low-Brix jams, gummy candies and marshmallows.

Its main function is to form a gel in an aqueous matrix under different conditions of acidity, solids and fat content. For these applications B&V has developed many tailor-made BIVI Jelly products on specific customer request.

Typical applications

Pastry
Jelly glazes and gelatin replacement
Fruit
High- and low-Brix jams
Confectionery
Gummy candies and marshmallows
Discuss BIVI Jelly with our team
Functional properties
  • Forms gels in an aqueous matrix.
  • Performs across different acidity, solids and fat content.
  • Balanced combination of hydrocolloids and gums.
  • Tailor-made blends developed on customer request.
BIVI stabilizing system

BIVI Maio

Application profile

BIVI Maio is a complete range of mayonnaise stabilizers, developed for all traditional applications of mayonnaise, emulsified sauces and savory dressings, with high or low fat content.

The range stabilizes emulsified sauces containing from 5% to 70% oil. BIVI Maio products are made exclusively with selected, specific hydrocolloids, with emulsifiers and special starches added where required.

Typical applications

Mayonnaise
Full-fat and reduced-fat mayonnaise
Sauces
Emulsified sauces
Dressings
Savory dressings
Discuss BIVI Maio with our team
Functional properties
  • Stabilizes emulsions containing from 5% to 70% oil.
  • Suitable for high- and low-fat recipes.
  • Based on selected, specific hydrocolloids.
  • Emulsifiers and special starches added where required.
BIVI stabilizing system

BIVI Sauce

Application profile

BIVI Sauce is a sauce stabilizer designed for emulsified sauces sterilized after homogenization, and it also performs well in many other applications.

The system includes both hot- and cold-soluble stabilizers with emulsifying and stabilizing functions. Thanks to the specific combination of emulsifiers and hydrocolloids, the different BIVI Sauce blends adapt to a wide range of recipes and technologies.

Typical applications

Sauces
Emulsified sauces sterilized after homogenization
Processes
Cold process, pasteurization, sterilization with aseptic filling
Recipes
Low or high acidity; short, medium or long cooking
Discuss BIVI Sauce with our team
Functional properties
  • Hot- and cold-soluble stabilizers in the same system.
  • Emulsifying and stabilizing functions.
  • For cold, pasteurized and aseptically filled sterilized processes.
  • Adapts to low- or high-acid recipes and different cooking times.
BIVI stabilizing system

BIVI Ketch

Application profile

BIVI Ketch is a ketchup stabilizer for ketchup and other flavored tomato-based sauces with a vegetable content of up to 40%. It delivers the right consistency while reducing production costs.

The special balance of different hydrocolloids allows BIVI Ketch to be used in very acidic environments, including ketchups with a high content of vinegar or organic acids and a pH below 4, in both hot and cold production systems.

Typical applications

Ketchup
Including high vinegar or organic acid content
Tomato sauces
Flavored tomato-based sauces
Discuss BIVI Ketch with our team
Functional properties
  • Target consistency with reduced production costs.
  • Performs in very acidic environments, below pH 4.
  • Suitable for a vegetable content of up to 40%.
  • For hot or cold production systems.
BIVI stabilizing system

BIVI Meat

Application profile

BIVI Meat is a stabilizer system for meat products, acting as a gelling and stabilizing agent in sausages, meat in jelly, cooked ham and other brine-injected products.

Specific formulations absorb moisture in burgers, emulsify and gel meat mixtures with added fat, and stabilize and gel homogenized meat and pâtés. The special blend of hydrocolloids allows BIVI Meat to be used in high-temperature processes without compromising functionality.

Typical applications

Cooked meats
Cooked ham, cured meats and brine-injected products
Sausages & burgers
Including products with added fat
Spreads
Pâtés, homogenized and spreadable meat products
Other
Meat in jelly, poultry products and canned meat
Discuss BIVI Meat with our team
Functional properties
  • Gelling and stabilizing in injected and cooked meat products.
  • Moisture absorption in burgers.
  • Emulsifying and gelling in meat mixtures with added fat.
  • Retains functionality in high-temperature processes.

Looking for a tailored stabilizing system?

Share your recipe, process and target texture. Our team will help you select or develop the right BIVI blend.

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