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ICEBREAM
Product description
Our range of hydrocolloid-based powder stabilisers with functional properties for ice cream production helps us improve stability during freezing and thawing processes, maintain shape, control water release and achieve a creamy texture and pleasant mouthfeel, even
They improve resistance to melting:
They delay dripping by up to 33%
They reduce melting by up to 30–35% after 90 minutes
They delay the appearance of the first drop by up to 8 minutes
Read more
They improve resistance to melting:
They delay dripping by up to 33%
They reduce melting by up to 30–35% after 90 minutes
They delay the appearance of the first drop by up to 8 minutes
- Standard Ice Cream
- Frozen Desserts
- Ice Candy & Lollies
- Cup & Stick Sorbet
- Soft Serve Ice Cream
- Extruded Ice Candy
- Low Fat Ice Cream
Specifications
| Categories | Ingredient Mixtures, SynbioticsFunctional (formulated) Ingredient Mixtures Specialised Finished ProductsFunctional powders Blending & mixing Physical FormatsPowdered Dosage FormatsPowders |
|---|---|
| Sales markets | Western Europe | Eastern Europe | Middle East |
| Supplied from | Spain |
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ICEBREAM
