Stabilising and texturing ice cream
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 1618||System for milk ice cream with a creamy mouthfeel, even with low fat content||0,55 – 0,85 %|
|Confectioner’s ice cream||Stabimuls IC 826||System for ice cream with a very good texture when produced in the confectionery sector||0,35 – 0,75 %|
|Soft serve ice cream||Stabimuls ICSA||System for soft serve ice cream with a smooth surface and a good filling behaviour during freezing by soft-serve machine||1,1 %|
|Sorbet and Popsicle||Stabimuls IC 1100||Flexible system, which is used in low dosage||0.2 - 0.5%|
|Clean label ice cream||Stabimuls IC 90710||System for ice cream without E numbers and with creamy mouthfeel||1.6%|
|Milk and yogurt ice cream for home use||Stabimuls IC 100 Range||Systems that still have to be mixed with sugar and enable end consumers to make creamy milk or yogurt ice cream at home||23.0%|
|Soft serve ice cream with fruit||Stabimulse IC STSV||System for thermised soft serve ice cream mix with fruit, smooth and creamy mouthfeel of the end product||1.0%|
|Yogurt-soft serve ice cream||Stabimuls IC 9810||System for fresh yogurt-soft serve ice cream mix with living cultures, creamy mouthfeel of the end product||0.45%|
|Alternative to ice cream||Stabisol IC V Range||Flexible systems for vegan alternatives to ice cream based on various plant-based raw materials, partly also suitable for soft serve ice cream based on milk and without added sugar||0.9 - 1.2%|
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Solutions for ice cream