Cream Supplies has launched a new stabilising powder for use in ice cream, which it has said imparts a number of favourable properties to the finished product.
The company’s new Ice Cream Stabiliser is made using four naturally sourced hydrocolloids: locust bean gum and guar gum are both derived from beans, while sodium alginate and agar agar come from different types of seaweed.
Using only a small quantity of the stabilising powder, food manufacturers can achieve “optimum results” in terms of flavour, texture and other important experiential characteristics. The UK-based firm is selling the product in 100g, 250g and 500g size formats with prices starting at £4.96.
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