We have a diverse range of this group of ingredients, namely: emulsifiers, natural stabilizers and combined emulsifiers/stabilizers to obtain optimal results in different applications.
Emulsifiers and stabilizers play a vital role in the production of many products and especially in the production of ice cream and frozen desserts., namely:
THE EMULSIFIER:
It helps the dispersion of fat and controls its agglomeration;
Helps with air saturation;
Improves consistency;
Increases melting resistance;
It supports the interaction between fats and proteins.
THE STABILIZER:
Increases the viscosity of the mixture;
Improves air saturation;
Gives a good structure to the ice cream;
Reduces the risk of crystal formation;
Provides controlled melting;
Interacts with proteins.