Ice-cream Stabilizer (Ice Lolly)

Actually, there are many kinds of stabilizers used in ice cream, the more commonly used ones are gelatin, CMC, LBG, guar gum, xanthan gum, carrageenan, alginates, konjac gum, modified starch, etc. Starch is generally used in ice cream of lower grades.
In addition to these monomers, we can also provide customers with various compound thickeners & stabilizers, and emulsifiers. They are widely used in various ice creams.

Ice Cream Stabilizer Advantages

Can effectively improve the viscosity and reduce the fluidity of ice cream slurry
Improving the dispersion of grease and solid particles containing grease
Delaying the increase of particle ice crystals and the time of ice slag appearance
Improving the taste, internal structure and appearance of ice cream
The ice cream produced by using it as a stabilizer has a delicate, smooth and cool taste.

The Role of Stabilizer in Ice Cream

Having hydrophilic properties, making water form a gel structure or making it bound water, therefore increasing the viscosity and swelling rate of ice cream.
Preventing or inhibiting the generation of ice crystals in the storage process
Improving the texture of ice cream, making it delicate and smooth, and reducing its roughness.
Strong water absorption, so the resistance to product melting is also strong, improving the resistance to melting and storage stability, delaying and preventing the melting of ice cream.

Product Name :

Ice-cream Stabilizer (Ice Lolly)