Ice Cream Solutions
Innovative ingredient solutions to improve creaminess, overrun, melting resistance and freeze-thaw stability.
Applications
- Premium Ice Cream
- Economy Ice Cream
- Gelato
- Frozen Desserts
- Soft Serve
- Ice Pops
Common Challenges
- Ice Crystal Formation
- Fast Melting
- Poor Creaminess
- Low Overrun
- Texture Instability
- Heat Shock Damage
Ingredients Solutions
Hydrocolloids
Control ice crystal growth and improve body.
- Guar Gum (E412)
- Carrageenan (E407)
- CMC (E466)
- Locust Bean Gum (E410)
… More
Modified Starches
Improve texture and process stability.
- Acetylated Distarch Adipate (E1422)
- Hydroxypropyl Distarch Phosphate (E1442)
… More
Emulsifiers
Improve fat dispersion and air incorporation.
- Mono & Diglycerides (E471)
- Lecithin (E322)
- Polysorbate 80 (E433)
… More
Humectants
Improve freeze-thaw performance and texture.
- Sorbitol (E420)
- Glycerol (E422)
… More
Benefits
✔ Creamier Mouthfeel
✔ Better Overrun
✔ Improved Melting Resistance
✔ Smaller Ice Crystals
✔ Better Freeze-Thaw Stability
✔ Premium Texture