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(FATSTABLE is commonly used alongside DAIRYFLOW-P when both emulsion stability + high-fat creaming control are required.)
Coconut milk • High-fat plant creamers • Oat/coconut blends • Barista-style rich beverages • Culinary plant creams
0.05–0.25% on total mix
(Exact dosage depends on fat level, fat type, homogenization conditions, heat treatment, and storage temperature profile.)
It is used to reduce creaming and oiling-out in coconut-based milks and high-fat plant creamers, keeping the product uniform over shelf life.
Fat droplets can coalesce and rise (creaming). Coconut fat can also crystallize and migrate during chilling, causing ring separation and fat layers.
It improves fat droplet stability and dispersion, reducing droplet coalescence and minimizing fat separation during storage.
It is optimized for coconut/high-fat systems, but can also support other high-fat plant creamers and blended fat systems.
Add during high-shear mixing before homogenization for best fat droplet stabilization.
Yes—by preventing fat separation, it supports a smoother, creamier mouthfeel and reduces greasy surface perception.
Yes. DAIRYFLOW-P supports overall emulsion stability; FATSTABLE adds stronger high-fat creaming control.
Start at 0.10–0.20%, then optimize based on creaming rate and storage behavior.
Yes. Proper homogenization is critical for stable droplet size. FATSTABLE performs best with adequate shear/homogenization.
Monitor creaming layer height, ring separation, oiling-out, and sensory mouthfeel after chilled storage and temperature cycling.