Stabiliser for ice cream production
Stabiliser for ice cream production
The stabilisers are intended for the production of ice cream in wafer cups and cones, eskimo bars (on eskimo generators), and in plastic packaging.
The stabilisers have a moderate de-emulsifying effect, which makes them well suited for ice cream with a high fat content (12% and above) and for ice cream with vegetable fat when milk fat substitutes with emulsifiers are used.
To stabilise the structure of fruit ice cream, we offer a composition of effective hydrocolloids with protein.
The stabilisers have a moderate de-emulsifying effect, which makes them well suited for ice cream with a high fat content (12% and above) and for ice cream with vegetable fat when milk fat substitutes with emulsifiers are used.
To stabilise the structure of fruit ice cream, we offer a composition of effective hydrocolloids with protein.
The structure of ice cream with a low fat content is stabilised by hydrocolloid compositions with a pronounced synergistic effect.
The stabilisers contain only active components, so the recommended dosages are 20% lower than those traditionally used.
We also offer stabiliser compositions with vitamin premixes. Added to ice cream, they cover 25–30% of the daily requirement for the most important vitamins (based on a single serving of 100 g).
Technological support for introducing the new stabilisers at your plant is provided by specialists of the ice cream technology laboratory of the All-Russian Research Institute of Refrigeration Industry (VNIKHI).
The stabilisers contain only active components, so the recommended dosages are 20% lower than those traditionally used.
We also offer stabiliser compositions with vitamin premixes. Added to ice cream, they cover 25–30% of the daily requirement for the most important vitamins (based on a single serving of 100 g).
Technological support for introducing the new stabilisers at your plant is provided by specialists of the ice cream technology laboratory of the All-Russian Research Institute of Refrigeration Industry (VNIKHI).
18 May 2022
Author:
Chief Food Technologist
Anna Matveeva
Chief Food Technologist
Anna Matveeva