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Vegan Ice Cream Stabilizer & Ice Cream Stabilizer Recipe
Vegan Ice Cream Stabilizer
- Gino Biotech
- November 4, 2022
- 8:50 pm
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1. Our Vegan Ice Cream Stabilizer
Our vegan ice cream stabilizer is compounded with various natural food gums, which is a pure natural & 100% plant-based hydrocolloid, mainly used as an important stabilizer in the production of ice cream.
2. Ice Cream Introduction
Generally speaking, ice cream is made by mixing milk or milk products as the main raw material, adding eggs, sweeteners, spices, stabilizers, emulsifiers, food coloring, etc., and then pasteurizing, homogenizing, aging, and freezing.
Ice cream contains a certain amount of fat milk solid, in addition to the bright color, rich flavor, delicate texture, delicious taste, and high nutritional value, which is the favorite cool relief of the majority of consumers.
3. Ice Cream Stabilizer Recipe
Ingredients Name | Dosage % | Ingredients Name | Dosage % |
White Sugar | 16.00 | Vegan Ice Cream Stabilizer | 0.3 - 0.8 |
Skim Milk Powder | 4.00 | Potassium Sorbate | 0.03 |
Palm Oil | 10.00 | Water | Volume to 100 |
4. The Basic Ice Cream Manufacturing Process
Raw material processing → mixing raw material, formulating → pasteurizing → homogenizing → refrigerating→ aging → freezing → filling and molding → packaging → hardening → inspecting → finished product
1. Weighing & Mixing
Weigh the ingredients according to the recipe and dry mix the stabilizers with white sugar.
2. Blending
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;
3. Homogenizing
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
4. Freezing
3.Freezing in ice cream machine, freezing temperature is -2-4°C, freezing time is 14min, then hardening in -20°C refrigerator for more than 48 hours.
5. Advantages of Vegan Ice Cream Stabilizer
One
- Helps establish the link between fat and moisture within the product.
Two
- Improves the viscosity of the product and stabilizes the swelling of the product.
Three
- Improves the consistency, and smoothness of the product.
Four
- Stabilizes the water molecules within the ice cream to avoid large particles from crystallizing.
Five
- Helps delay the melting point of ice cream to avoid too fast melting.
6. Is Ice Cream Stabilizer Safe?
Is Ice Cream Stabilizer Harmful to Human
Generally speaking, it is not harmful.
The stabilizer is an additive in ice cream, mainly to play a role in thickening and shaping, to make ice cream have a better taste, if it is within the national standard, then it is harmless to the human body.
Therefore, when buying ice cream, be sure to buy quality products, the outer packaging should be clearly marked with the name and address of the manufacturer, product name, ingredient list, net content, production date, shelf life, storage conditions, product standard number, etc.
Above is the introduction of Vegan Ice Cream Stabilizer | Ice Cream Stabilizer Recipe. If you are interested in our products, please feel free to contact us.
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About Gino Biotech
We are a biotech company specialized in the research, development and commercialization of innovative and technological food additives hydrocolloids Agar Agar, Carrageenan and Tailor-Made Stabilizer Solutions.
With the extended know-how and experience in the research, application and use of Hydrocolloids, we could provide one-stop-shop customized solutions perfectly matched to the needs of our customers.
Our products cover the needs of the Meat, Dairy, Bakery, Confectionery and other industrial sectors.
