ICE CREAM
Our emulsifiers, which form the base of ice cream stabilizers with the support of our R&D team, have the best performance values in their field. We have emulsifiers that are used to prevent icing, to prevent rapid melting and to have a aerated ice cream structure.
Each of our products, which requires a long and careful study, may have different features according to customer demands, region or application itself. Please contact us in order to choose the most suitable product for you from our wide product range.
Key Benefits;
- Enhances overall stability and quality of ice cream
- Improves fat destabilization control for a smoother structure
- Enhances firmness and body without excessive hardness
- Improves texture, creaminess, and mouthfeel
- Increases resistance to ice crystal growth (anti-icing effect)
- Improves melting resistance and shape retention
- Enhances aeration and overrun control
- Supports uniform foam structure and stable air incorporation
Key Features;
- Cost Effective
- Optimized nutrition values
- Sustainable quality in accordance with GMP standards
- Non-GMO
- Halal Certified
- Kosher Certified
- Palm-free alternatives available
- RSPO alternatives available
- Minimum 18 months of shelf-life
Products*;
(*) In order to offer you the right type of these emulsifiers, please contact us.