Soft ice cream: Stabilisation or all-in system
Do you want to make soft ice cream? We supply the right solutions, whether as customised stabilising systems or all-in compounds, that also contain colouring and flavouring elements and ensure ideal melting behaviour.
Ice cream takes creativity
We find the right solution for every recipe
In the ice cream category, consumers are always on the lookout for unusual flavour sensations. Manufacturers address this demand with imaginative new varieties that generate purchase appeal year-round. Hydrosol offers the ice cream industry custom functional systems for different recipes and application technologies, for end products that stand out with quality, pleasant melting and good value for money.
Mouth feel and consistency, storability and tolerance of temperature fluctuations are key success criteria for ice cream. Factors like fat reduction and clean label are also becoming more important. Our Stabimuls IC functional systems let you adjust the melting properties, viscosity, consistency, texture and rheology as desired, whether for standard or premium ice cream, new product launches or improvements to existing products. The ingredient combinations are suitable for all imaginable varieties, from ice milk and ice cream to sorbets, sherbets and water ices.
We will be glad to develop a custom solution for you – ask us!
Tel.: +49 (0) 41 02 202 003
Ice cream in all of its facets
The amount of emulsifiers and stabilisers in ice cream is quite small. Yet the right selection and combination of individual components determines whether the final product will be a success or not. Our stabilising systems give creaminess and the desired melting behaviour.
|Milk ice cream 4–12% fat||Stabimuls IC 200||Milk ice cream with especially creamy, full mouth feel||0,35 – 0,75 %|
|Milk ice cream 4–12% fat||Stabimuls IC 1618||Creamy consistency even with low fat content||0,55 – 0,85 %|
|Various ice cream applications 2–14% fat||Stabimuls IC 50360||Flexible system with many applications||0,4 – 0,6 %|
|Confectioner’s ice cream||Stabimuls IC 826||Very good texture when produced at confectioners’||0,35 – 0,75 %|
|Soft-serve||Stabimuls ICSA||Gives a smooth surface and good filling properties when freezing in soft serve machines||1,1 %|