With the improvement of people's living standards, ice cream is becoming more and more popular among consumers, which in turn has led to the continuous expansion of the industrial production scale of ice cream, and the requirements for various additives are becoming higher and higher.
Ice cream stabilizer and emulsifier plays a very important role in determining the production process, selecting raw materials, and ensuring the quality of ice cream products.
This is a question often asked by customers and consumers.
Actually, there are many kinds of stabilizers used in ice cream, the more commonly used ones are gelatin, CMC, 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.
Carton Box
Fiber Drum
Tin Box
Kraft Bag
PP Woven Bag
Items | Specifications |
Appearance | Off-white to yellowish powder |
Loss on Drying | ≤ 10 % |
Total Ash | 15 - 40 w/% |
Viscosity | ≥5 mPa·s |
pH | 7 - 9 |
Lead (Pb) | Max 2 ppm |
Arsenic (As) | Max 2 ppm |
Total Plate Count | Max 10,000 CFU/g |
Yeast and Moulds | Max 1,000 CFU/g |
E.Coli | Absent in 5 g |
Salmonella | Absent in 25 g |
In ice cream, in addition to the main ingredients, stabilizers and emulsifiers play a vital role.
The amount of stabilizer added varies according to the composition of the ice cream, especially according to the total solids content, generally around 0.1%-0.8%.
Ingredients Name | Dosage % | Ingredients Name | Dosage % |
White Sugar | 16.00 | Ice Cream Stabilizer | 0.3 - 0.8 |
Skim Milk Powder | 4.00 | Potassium Sorbate | 0.03 |
Palm Oil | 10.00 | Water | Volume to 100 |
Reference Process:
When the water temperature is heated to 40°C, add skimmed milk powder, sugar, stabilizer, etc. in turn until completely dissolved;
Add palm oil, heat to 80°C and keep warm for 30min;
Homogenize at 65-70°C (16MPa for primary homogenization pressure, 4Mpa for secondary homogenization pressure);
The homogenized ice cream slurry should be aged in the refrigerator at 0-4°C for 4 hours
3. Freezing: Freezing in ice cream machine, freezing temperature is -2-4°C, freezing time is 14min, then hardening in -20°Crefrigerator for more than 48 hours.
Gino Biotech will always be your best supplier and a good partner for the best commercial ice cream stabilizer.
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For over 10 years, Gino Biotech has been a major supplier of food hydrocolloids. With our variety of gums & stabilizers, we can create tailor-made hydrocolloid solutions perfectly matched to the needs of our customers. READ MORE
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