Ounest Ice Cream Stabilizer - Compound Emulsifying Thickening Agent for Smooth, Non - Melting & Stable Ice Cream Production
Ounest Ice Cream Stabilizer - Compound Emulsifying Thickening Agent for Smooth, Non - Melting & Stable Ice Cream Production
Ounest Ice Cream Stabilizer - Compound Emulsifying Thickening Agent for Smooth, Non - Melting & Stable Ice Cream Production
Ounest Ice Cream Stabilizer - Compound Emulsifying Thickening Agent for Smooth, Non - Melting & Stable Ice Cream Production
Ounest Ice Cream Stabilizer - Compound Emulsifying Thickening Agent for Smooth, Non - Melting & Stable Ice Cream Production
Ounest Ice Cream Stabilizer - Compound Emulsifying Thickening Agent for Smooth, Non - Melting & Stable Ice Cream Production

Ounest Ice Cream Stabilizer - Compound Emulsifying Thickening Agent for Smooth, Non - Melting & Stable Ice Cream Production

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$6.01
Parameter
Product Name ： Ice Cream Stabilizer
Product Type类型 ： Compound Emulsifying Thickening Stabilizer
Net Weight ： 500g
Specification规格 ： 500g*5/2.5kg
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Detail
Product Parameters
Product NameIce Cream Stabilizer (Compound Emulsifying Thickening Stabilizer)Shelf Life18 months
Net Weight2.5kg boxProduct TypeFood Additive
StorageStore in a cool and dry place, do not mix with toxic and harmful substances
IngredientsMono - and Diglycerides of Fatty Acids, Diacetyl Tartaric Acid Esters of Mono - and Diglycerides, Sodium Stearoyl Lactylate, Calcium Stearoyl Lactylate, Guar Gum, Xanthan Gum, Glucono Delta - Lactone, Sodium Carboxymethyl Cellulose, Hydroxypropyl Starch, Maltodextrin
UsageAdd 0.4% - 0.5% of this product based on ice cream slurry (mix with sugar in a 1:5 ratio and slowly add to the ice cream raw material tank, stir and dissolve with raw materials); Mix evenly with materials before homogenization.
Product Features1. Good anti - melting and shape - retention effect, improves foaming and expansion rate, and enhances stability and shape retention;2. Improves the dispersion of fat in materials, makes fat particles uniformly distributed, and improves the stability of emulsion;3. Promotes the interaction between fat and protein, and helps fat agglomeration and coagulation;4. Prevents ice cream from shrinking and deforming during storage, and improves tissue structure;5. Gives appropriate viscosity to ice cream slurry, making the produced product have a smooth taste.


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