Main function, using method and dosing of ice cream stabilizer
Product name: ice cream stabilizer
Application Range: soft and hard ice cream
Usage: According to production needs, add directly or after dissolving, the dosage is 0.4%-0.5%;
Product features: The effect of adding ice cream stabilizer to ice cream is to increase the viscosity of ice cream slurry; improve the dispersion of oil and fat-containing solid particles; delay the increase of ice crystals and the appearance time of ice slag; improve the taste, structure and appearance of ice cream state, improve the dispersion stabilizer and resistance to melting of the ice cream system.
Details: See packaging.
The ice cream stabilizer is compounded by a variety of emulsifiers and stabilizers. The product's melting resistance and shape retention are specially treated during the production process, which is different from the ordinary mixed products on the market. It can be quickly dispersed and dissolved in water and easy to be used. The expansion rate and viscosity required for ice cream production can be achieved with a small amount, and the aging time is short, which greatly improves production efficiency and equipment utilization.
The ice cream stabilizer is mainly suitable for the production of various ice creams in cups, barrels, homes, boxes and multi-layer sandwiches.
* Give the product excellent melting resistance, shape retention and thermal shock resistance, and maintain the effect of simple ice cream.
*Enable air to enter the mixture effectively, so that the product has a high and stable expansion rate.
*Prevent the production of ice crystals, make the product structure fine and stable; obviously improve the cream flavor, and promote the product fragrance.
*Significantly shorten the aging time of the slurry and increase the expansion rate, thereby improving efficiency and product quality.
Dosage: The recommended amount of ice cream stabilizer is 0.4%～0.5% of ice cream slurry
Mix the ice cream stabilizer with 3 to 5 times the amount of granulated sugar according to the required amount, or add the ice cream stabilizer directly into a batching tank with a high-speed agitator, and dissolve it together with other raw materials, without adding any emulsifiers and stabilizers.
Other ice cream stabilizers
Gelatin is extracted and refined from animal skin and bone. It is collagen protein. It is white or light yellow solid. It is almost odorless and tasteless. The relative density is 1.3-1.4. It is insoluble in cold water, but can absorb 5-10 times. The mass of cold water expands and softens, dissolves in hot water, and forms a gel after cooling. Gelatin is the first stabilizer used in soft ice cream and is still in use. Its advantage is that it can form a gel during the freezing and hardening process, can prevent ice crystals from increasing, and keep the soft ice cream soft, loose, smooth and delicate. The usage amount is generally about 0.5%. It can be heated with water to make a 10% solution and then added to the mixed raw materials. Because of its low viscosity and long aging time, gelatin is rarely used alone as ice cream stabilizer at present.
2. Guar Gum
Guar gum is extracted and refined from the endosperm of guar (produced in India and Pakistan) seeds. It is a white to light yellow-brown powder and is a natural polymer hydrosol. It is characterized by good water solubility, strong water absorption, high viscosity, short aging time, good synergistic effect with other colloids, and low price. It is currently a widely used ice cream stabilizer, but its resistance to melting is not good. The usage amount is generally 0.16%～0.25%.
3. Xanthan gum
Xanthan gum is an extracellular heteropolysaccharide produced by fermentation of bacteria of the genus Xanthomonas. It is a light yellow to light brown powder. It is characterized by pseudoplastic rheology, that is, the viscosity decreases with the increase of the shear rate, and recovers rapidly as the shear rate decreases. It is easily soluble in cold and hot water, can withstand acid and alkali and high temperature, can obtain higher viscosity at lower concentration, and has good suspension stability. It has good synergy with other ice cream stabilizer. It can improve the viscosity when used in combination with guar gum. It can improve elasticity when used in combination with locust bean gum. It has a good taste and flavor release ability in food.
Carrageenan is extracted from red algae seaweed. It is generally white to light yellow powder. There are three structural forms, namely κ type (Kappa type), C type (Lota type), and λ type (Lamda type). K-type is often used in the production of soft ice cream. It has strong gelation and high viscosity, and potassium ion salt has the best effect on improving the gelation of κ-carrageenan. Carrageenan has the ability to stabilize cheese micelles, has good stability to soft ice cream slurry, and has good mouth solubility and whipping properties. The combination of κ-carrageenan and xanthan gum can form a softer, more elastic and cohesive gel. When kappa-carrageenan is combined with konjac flour, an elastic and heat-reversible gel can be obtained.
5. Sodium carboxymethyl cellulose
The cellulose is treated with NaOH to form alkali cellulose, which is then mixed with sodium monochloroacetate and matured to obtain a crude product, which is then refined with acid or isopropanol to form sodium carboxymethyl cellulose (CMC-Na). It is white fibrous or granular powder, odorless and tasteless. It is a hydrophilic polymer thickener with good water solubility and high viscosity. It can keep the surface of soft ice cream dry and not shrink during long-term cold storage. It has a good pseudoplastic shaping effect. It can be used in combination with most vegetable gums to control the increase of ice crystals in soft ice cream, improve its structure, make soft ice cream chewy, smooth texture, and improve whipping performance. Especially when used with carrageenan, locust bean gum or guar gum, it will produce the best results. The usage of CMCNa as ice cream stabilizer is generally 0.15%～0.20%.
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