Virtually all frozen desserts have a need for stabilization. Stabilizers extend the shelf life of products subjected to heat shock during distribution, sale and home storage. This functionality is related to the limitation of water mobility, which, unchecked, can negatively affect the growth of ice and other crystals in the product.
Cargill introduced Vitex AYS stabilizers, a customizable functional system that enables dairy food manufacturers to manage raw material costs in yogurt while still providing consumers with the same creamy products.
