dairy ice cream frozen desserts whipping

Ice Cream, Frozen Desserts & Whipping


Ice Cream, Frozen Desserts & Whipping

Texture is a key characteristic of ice creams and other frozen desserts. Our emulsifiers are used to sustain a quality texture by preventing ice crystals resulting in smooth structure and shape retention. Coffee whiteners are used as solid phase alternative for a generally liquid phase item. To attain similar results as that of liquid blending in liquid our emulsifier can be used to improve the dispersibility of coffee whitener in liquid. Cheese spreads and other low fat spreads must retain water in an equal distribution for consistency. This allows for sustained results with each application. Our emulsifiers provide for a stabilized emulsion of water in spreads to attain this consistency.


Solution

SMOOTHEX GMS Stable emulsion, better overrun, prevents ice crystals resulting in smooth structure, shape retention.
FINAMUL 90 Stable emulsion, better overrun, prevents ice crystals resulting in smooth structure, shape retention.
FINAMUL 90 Excellent emulsifier & better dispersibility.
SMOOTHEX GMS Stabilizes emulsion & provides fine and stable water distribution.
FINAMUL 90 Stabilizes emulsion & provides fine and stable water distribution.
FINAMUL VR 42 Improves emulsion stability.