Ice cream stabilizer
1, Our company\s product highlights is the resistance to melting, preservation of good effect, improve the foaming and expansion rate, improve the stability and shape retention.
2, to improve the dispersion of fat in the material, so that fat particles evenly distributed, improve the stability of the emulsion.
3, to promote the interaction of fat and protein, contribute to the role of fat agglomeration and cohesion.
4, to prevent ice cream during storage shrinkage, improve the organizational structure.
5, given the appropriate viscosity of ice cream slurry, made of the product taste lubrication. How to use: Mix the product evenly with the material before homogenization. Recommended dosage: 0.4% -0.6% (by total amount)