Product name: ice cream stabilizer

Application Range: soft and hard ice cream

The ice cream stabilizer is compounded by a variety of emulsifiers and stabilizers. The product's melting resistance and shape retention are specially treated during the production process, which is different from the ordinary mixed products on the market. It can be quickly dispersed and dissolved in water and easy to be used. The expansion rate and viscosity required for ice cream production can be achieved with a small amount, and the aging time is short, which greatly improves production efficiency and equipment utilization.

The ice cream stabilizer is mainly suitable for the production of various ice creams in cups, barrels, homes, boxes and multi-layer sandwiches.

Features:

* Give the product excellent melting resistance, shape retention and thermal shock resistance, and maintain the effect of simple ice cream.

*Enable air to enter the mixture effectively, so that the product has a high and stable expansion rate.

*Prevent the production of ice crystals, make the product structure fine and stable; obviously improve the cream flavor, and promote the product fragrance.

*Significantly shorten the aging time of the slurry and increase the expansion rate, thereby improving efficiency and product quality.

Dosage: The recommended amount of ice cream stabilizer is 0.4%～0.5% of ice cream slurry

Use Method:

Mix the ice cream stabilizer with 3 to 5 times the amount of granulated sugar according to the required amount, or add the ice cream stabilizer directly into a batching tank with a high-speed agitator, and dissolve it together with other raw materials, without adding any emulsifiers and stabilizers.