Eliminate coarse and icy texture with TIC Gums' newest stabilizer
When it comes to ice cream, the creamier the better.
When it comes to ice cream, the creamier the better. The challenge arises when manufactures look to reduce fat and maintain that creamy quality while eliminating coarse and icy texture.
TIC Gums developed a new stabilizer, TIC Pretested Dairyblend IC EZ Creamy specially designed to serve those needs. Designed for low-fat ice cream applications, Dairyblend IC EZ Creamy is comprised of a blend of emulsifiers and hydrocolloids that allows for the smooth, creamy texture and taste associated with regular ice cream and a hallmark of the newer “churn style” ice creams on the market today.
Dairyblend IC EZ Creamy is recommended for usage levels between 0.65 to 0.85%, based on the desired texture of the final product. It can be used in a variety of low-fat ice creams, with different flavors and mix-ins, in addition to churn-style and reduced-fat ice cream novelties.
TIC Gums
www.ticgums.com
When it comes to ice cream, the creamier the better. The challenge arises when manufactures look to reduce fat and maintain that creamy quality while eliminating coarse and icy texture.
TIC Gums developed a new stabilizer, TIC Pretested Dairyblend IC EZ Creamy specially designed to serve those needs. Designed for low-fat ice cream applications, Dairyblend IC EZ Creamy is comprised of a blend of emulsifiers and hydrocolloids that allows for the smooth, creamy texture and taste associated with regular ice cream and a hallmark of the newer “churn style” ice creams on the market today.
Dairyblend IC EZ Creamy is recommended for usage levels between 0.65 to 0.85%, based on the desired texture of the final product. It can be used in a variety of low-fat ice creams, with different flavors and mix-ins, in addition to churn-style and reduced-fat ice cream novelties.
TIC Gums
www.ticgums.com
Looking for a reprint of this article?
From high-res PDFs to custom plaques, order your copy today!
