Stabiliser Blend Ratio Calculator
Work out stabiliser blend ratio instantly with clear inputs, formula shown and shareable results.
About Stabiliser Blend Ratio Calculator
Stabiliser systems are blends because hydrocolloids act synergistically: locust bean gum with xanthan, or carrageenan with guar, give higher viscosity and better stability than either alone at the same total dose. The blend is specified as a total dose on batch weight, split by component ratio.
Formula
Blend quantities
Total = batch x total dose %; component mass = total x component share %
Worked example
With the default values below, Stabiliser Blend Ratio Calculator returns Total Stabiliser Required of 5.0000. Change any input above and every figure here is recalculated in your browser.
Inputs used
- Total Stabiliser Doseaccepts 0–5 %
- 0.5 %
- Batch Weightminimum 0 kg
- 1,000 kg
- Component A Shareaccepts 0–100 %
- 60 %
- Component B Shareaccepts 0–100 %
- 30 %
Results
- Total Stabiliser Required
- 5.0000
- Component A
- 3.0000
- Component B
- 1.5000
- Balance Component
- 0.5000
Step by step
- 1Values used
- 2Blend quantities
- 3Total Stabiliser Required= 5.0000
- 4Component A= 3.0000
- 5Component B= 1.5000
- 6Balance Component= 0.5000
Assumptions and limits
- The result is derived only from the 4 inputs listed above. Anything not among them is not part of the calculation.
- In particular, this calculator does not take inflation, tax, fees or charges or compounding frequency into account.
- Figures are rounded for display to 4 decimal places, so totals built from several rounded parts can differ slightly from the unrounded arithmetic.
How these calculators are built and tested is described on the Methodology page. If a figure looks wrong, please report it.
Frequently Asked Questions
Why are blends better than single gums?
Synergy. Xanthan and locust bean gum form a gel neither can form alone; carrageenan and locust bean gum give higher gel strength together. Synergy allows lower total dose and lower cost.
Should the blend be pre-mixed?
Yes, and pre-dispersed in sugar or oil before hydration. Hydrocolloids added directly to water lump immediately, and unhydrated lumps deliver none of the intended function.
Related Calculators
- SPF Blend Estimate Calculator
- Alcohol Blending (Proof Gallons) Calculator
- Allergen Cross Contact Dilution Calculator
- Apparent Attenuation Calculator
- Ash Content Calculator
- Bake Loss Percentage Calculator
- Baker Percentage Conversion Calculator
- Barrel Ageing Loss Calculator
- Batch Scale Up Quantity Calculator
- Beer Original Gravity Estimate Calculator
You might also need
- SPF Blend Estimate CalculatorAlso in Food Science, Brewing & Formulation
- pH Of Food Product CalculatorAlso in Food Science, Brewing & Formulation
- Apparent Attenuation CalculatorAlso in Food Science, Brewing & Formulation
- Ash Content CalculatorAlso in Food Science, Brewing & Formulation
- Carbonation Volumes CalculatorAlso in Food Science, Brewing & Formulation
- Chilling Time CalculatorAlso in Food Science, Brewing & Formulation
