Texturisers for ice cream
Functional solutions for developing texture and stability in ice cream and frozen desserts.
Find a solutionTEXTURE AND STABILITY
Managing ice cream texture
Ice cream texture affects the consistency and stability of the finished product. Stabilising systems help manage these properties during production and storage.
READY-TO-USE SOLUTION
EcoBlend Functional M
Item code 340027
EcoColor functional blend for ice cream production. Helps manage texture and finished product stability.
- No shrinkage
- Improved melt resistance
- No adverse effect on sensory properties
Recommended dosage range2,1–3,6 kg/t
Dosage rates for different types of ice cream
- Cream ice creamFat content 7–10%2,25–2,8 kg/t
- Milk ice creamFat content 4.5%3,5–3,55 kg/t
- Ice lolly2–2,5 kg/t
- Slush ice3,4–3,6 kg/t
The exact dosage depends on product type and recipe.
ADDITIONAL SOLUTION
Tara gum
E417
Functional ingredient for ice cream and frozen desserts. Helps prevent ice crystal formation and improve stability during freezing and thawing.
SOLUTION SELECTION
We can select a solution for your product
Tell us what type of ice cream you make and what processing challenge you need to address. An EcoColor technologist can help select a functional system and dosage for your recipe.