Blog

Stabilizers

Primary purpose of stabilizers in ice cream.

      » To produce smooth creamy texture.

      » To retard/reduce ice and lactose growth during storage.

      » To slow down the melting rate of ice cream.

      » To prevent shrinkage during storage.

Common stabilizers

Sodium Alginate	E-401
Carrageenan	E-407
Locust Bean gum	E-410
Guar Gum	E-412
Pectin	E-440
Xanthan Gum	E-415
Sodium Carboxy	E-466
Methyl Cellulose

Emulsifiers

Primary purpose of emulsifiers in ice cream.

      » Emulsifiers keep the ice cream smooth and help in distribution of fat molecules uniformly

Common emulsifiers

      » Mono & diglycerides

      » Polysorbate - 80

Ice Cream food colours

Primary purpose of food colours ice cream

To give eye catching colours to ice cream

General food colours used in ice cream

Tartrazine	E-471
Sun set yellow	E-102
Carmosine	E-122