Human Nutrition & Health · Markets · Snacks and Savory

Soups

Balchem is a leading global supplier of specialty ingredients, including a range of solutions for the soup market. Recognizing the growing demand for convenient, high-quality soups, Balchem has developed a portfolio of functional lipid powders designed to elevate the taste, texture, and stability of both dairy and non-dairy soups.

Our Supporting Brands

How We Serve the Market.

Balchem’s lipid-based powders offer exceptional stability, texture, and flavor enhancement, allowing you to create restaurant-quality soups with ease. Whether you’re developing a creamy, non-dairy soup or a rich, dairy-based broth, our versatile formulations can meet your specific needs. Our powders provide the perfect balance of creaminess and mouthfeel, ensuring a satisfying and enjoyable culinary experience.

Microencapsulation Agglomeration Spray Drying Technology

Features and Benefits.

Extender for cheese powder and replacer for milk, butter, cream

Emulsion stability during high heating and reduced Maillard reaction causing darkening

Increases thickness and smooths out graininess while contributing to a rich and creamy mouth feel

Prevents oiling off during cooking, improves flavor and creates an appealing opaque, glossy sheen to finished food

Marbled effect on a pumpkin purred soup surface.

Technologies.

Our innovative formulations, crafted using advanced spray drying and agglomeration technologies, provide exceptional stability, creaminess, and mouthfeel. Whether you’re developing ready-to-eat meals or instant soup mixes, our powders offer the perfect solution to deliver restaurant-quality taste and consistency.

Spray Drying Technology Agglomeration Microencapsulation

Brands.

Centennial™

Powdered soy, canola, and coconut fats used to enhance creaminess, opacity, and adhesive properties in buttermilk pancake and waffle mixes, white cake mix, cheese sauce mix, cheese-flavored soups, chocolate pudding mix, and biscuit mix.

QuIC Creamer™

Creaming agent sourced from cream and butter used for confections, gravies, sauces, nutrition bars and shakes, dips, dressings, and dessert mixes.

Jerzee™

Creaming agents to improve taste, texture, and mouthfeel of hot chocolates, cappuccinos, chai teas, smoothies, nutritional beverages, meal replacement products, prepared meals, side dishes, soups, sauces, and more.

PRODUCT CODE	DESCRIPTION	ADDITIONAL BENEFITS
178316	Centennial™ 73 Coconut IP2
1047170	QuIC Creamer™ 7170	High opacity, Allergen free, Food starch carrier
175345	Jerzee™ Blend 22007-Coconut A	High stability, Highly buffered
1045000	QuIC Creamer™ 5000	All purpose coconut oil creamer
175366	Jerzee™ Blend 22007 Coconut HMP	High stability and mouthfeel
1043004	QuIC Creamer™ 3004	Highly buffered
178705	Centennial™ 75 Palm NP	Allergen free, Food starch carrier
178710	Centennial™ 73-Palm NTHB	Highly buffered, Good for sauces
1047351	QuIC Creamer™ 7351	Ideal for gravies
1043301-NPH	QuIC Creamer™ 3301 NPH	Best for soups
170706-MB	Jerzee™ 31-Palm NT	Clean dairy taste
18313-NPH	Richmix® HO Sun 50-Nt NPH	Good whitening, Highly cold liquid soluble
175636	Jerzee™ CWS 50-Sunflower NP IP	Good whitening, Highly cold liquid soluble

Ready to elevate your soup creations? Contact Balchem today to explore our innovative lipid-based powders and discover how they can enhance the flavor, texture, and overall quality of your products.