Mouth feel and consistency, storage characteristics and tolerance to temperature fluctuations are crucial criteria for the success of ice cream. The new stabilising systems from the Stabimuls IC range make it possible to create individual ice cream recipes.
André Kunde, Hydrosol’s technical sales manager, said: “Emulsifiers and stabilisers only make up a small part of an ice cream formulation. Nevertheless, the right choice and composition of the individual components is decisive for the success or failure of the end product. In close cooperation with our customers, we develop stabilising systems that ensure the products have all the relevant properties.”
Stabimuls IC permits optimum adjustment of melt, viscosity and rheology, texture and consistency in standard or premium ice cream, in newly launched or enhanced products.
Source: Hydrosol
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