Ice Cream Stabilizer Mix

Creating the perfect ice cream involves excellent flavours and the right texture and consistency, which is where our Ice Cream Stabilizer mix plays an essential role. This product has been meticulously formulated to stabilize and refine the texture of ice cream and milk-based ice desserts, suitable for preparations with a fat content between 4 – 14%. Its versatility and effectiveness make it a preferred choice for both artisan creators and commercial manufacturers aiming to produce high-quality ice cream. Using this stabilizer also allows you to remove the egg from the recipe, as it provides the same purpose as an egg in ice cream. BUY HERE!

Key Benefits of Using Ice Cream Stabilizer:

• Enhanced Texture and Consistency: Stabilizer improves the ice cream’s mouthfeel by imparting a smooth, creamy, and delicate texture. It is designed to make the ice cream easier to scoop and provides excellent melting resistance.
• Reduction of Ice Crystals: Stabilizer mix prevents and delays the formation of ice crystals during storage, maintaining the quality and consistency of the ice cream even over extended periods.
• Improved Shelf Life and Overrun: It not only increases the shelf life of the ice cream by up to 24 months but also ensures excellent air distribution, facilitating a stable overrun that is crucial for perfect ice cream texture.
• Vegan and Allergy-Friendly: The mix is suitable for vegans and vegetarians and is non-GMO, gluten-free, and non-irradiated, making it a safe choice for consumers with specific dietary needs.

Application and Usage:

To integrate the stabilizer into your ice cream recipe, follow these simple steps:

1. Mixing: Dry blend the stabilizer with sugar.
2. Dissolving: Dissolve the blend in milk or water heated to 65°C.
3. Combining Ingredients: Add any other powders and fats required for your recipe.
4. Flavoring: Introduce your chosen flavorings and colorings.
5. Processing: Pasteurize and homogenize the mixture to ensure safety and consistency.
6. Cooling and Freezing: Cool the mix to 4°C before whipping and freezing.
7. Storage: For best results, store the final product at -25°C.

Recommended Dosage: Use 0.2 – 0.55% (2 – 5.5 grams per 1kg of ice cream) to achieve optimal results without compromising the taste and quality of your ice cream.

Storing the Stabilizer: It should be kept in dark, dry, and cool conditions. Once opened, it is best used within six months to maintain its efficacy.

Our Ice Cream Stabilizer has enabled us to remove eggs from our recipes, stabilizing the ice cream’s texture and structure without any animal-derived ingredients. This adjustment caters to those with egg allergies and appeals to a broader market, including those following vegan diets.