Stabilizers are a combination of Gums and often emulsifiers used to create thickness and homogenization in Ice cream. The combination of stabilizers and emulsifiers is one of the most important factors in the texture and structure of ice cream and plays an important role in the production of ice cream in industrial or traditional way. Stabilizers are used to create consistency and soft and steady texture in ice cream and prevent the formation of ice crystals and sandy texture and rapid melting of ice cream during consumption.
Stabilizers are used to increase the viscosity (consistency) and jelly behavior of ice cream bases. Without a stabilizer, the product will not have the flexibility to be scooped.
Babolab Food Industry (CANSEE) has decided to achieve a soft texture with the right combination of stabilizers and emulsifiers for a wide range of ice creams.
Among the features of our produced emulsifiers and stabilizers for ice cream, the following can be mentioned:
