Ice cream and frozen desserts
The Right Stabilizers for an optimal mouthfeel
Dairy-based ice creams, water ices (based on syrups) and sorbets (based on fruit) play an dominant role in the dessert market , being loved by children and adults. They are consumed at home, in restaurants and many outdoor places.
We provide the optimal stabilizers to cover the growing expectations of consumers. Stabilizers improve both viscosity and whipping properties during the production of all kinds of ice cream and frozen desserts and reduce the growth of ice crystals during storage. The addition of stabilizers also helps to ensure the product melts more slowly while improving the structure and mouthfeel of the final product. We develop functional stabilizers that can also be supplied as integrated products. Specialty lecithins for optimizing the properties of ice cream coatings round off our product portfolio for frozen products.
Main applications:
Ice creams & milk ices
Extrudability, meltdown delay, texture, ice crystal growth reduction, shrinkage limitation, overrun
Sorbets, sherbets
Overrun, texture, extrudability, smoothness
Frozen mousses
Overrun, freeze/thaw stability, texture
Water ices
Body, texture
Liquid mixes
Stability, texture, overrun
Powdered mixes
Texture, overrun