Hydrosol Ingredients Stabilize Ice Cream
At the September InterMopro trade show in Dusseldorf, Germany, Hydrosol emphasized its “clean label” solutions for dairy products, especially ways to stabilize ice cream.
At the September InterMopro trade show in Dusseldorf, Germany, Hydrosol emphasized its “clean label” solutions for dairy products, especially ways to stabilize ice cream. The Hamburg, Germany-based company has functional fibers that can be combined to meet requirements for the stability, shelf-life and texture of ice cream. They have no E number and permit clean labeling.
In low-fat ice cream especially, proteins and fibers ensure the desired creamy mouthfeel. The fibers enhance the structure and consistency of the ice; in particular they help to bind water and thus control the ice crystals. The company says another way to cut down on E numbers is to use egg compounds.
Because of its long experience with mayonnaise, Hydrosol knows how to use highly functional egg yolk powder to achieve special properties in the end product. The egg serves as a natural emulsifier. Organic ice cream is also conceivable in this connection.
With the functional systems from the Stabimuls IC series, it is possible to adjust melt, viscosity and consistency, texture and rheological properties in order to achieve optimum results. The combinations of active ingredients are suitable for all manner of different ice cream varieties, from milk and cream ice through luxury ice to sorbets, sherbets and water ice.
Hydrosol
011 +49 040 284 039 919
www.hydrosol.de/english/index.html
At the September InterMopro trade show in Dusseldorf, Germany, Hydrosol emphasized its “clean label” solutions for dairy products, especially ways to stabilize ice cream. The Hamburg, Germany-based company has functional fibers that can be combined to meet requirements for the stability, shelf-life and texture of ice cream. They have no E number and permit clean labeling.
In low-fat ice cream especially, proteins and fibers ensure the desired creamy mouthfeel. The fibers enhance the structure and consistency of the ice; in particular they help to bind water and thus control the ice crystals. The company says another way to cut down on E numbers is to use egg compounds.
Because of its long experience with mayonnaise, Hydrosol knows how to use highly functional egg yolk powder to achieve special properties in the end product. The egg serves as a natural emulsifier. Organic ice cream is also conceivable in this connection.
With the functional systems from the Stabimuls IC series, it is possible to adjust melt, viscosity and consistency, texture and rheological properties in order to achieve optimum results. The combinations of active ingredients are suitable for all manner of different ice cream varieties, from milk and cream ice through luxury ice to sorbets, sherbets and water ice.
Hydrosol
011 +49 040 284 039 919
www.hydrosol.de/english/index.html
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