La description
A proprietary blend of stabilizer and emulsifiers that is plan for
improving the quality of ice cream and frozen desserts.
At Aamotona, we take ice cream quality very seriously, The
stabilizers are a group of compounds, that are responsible for
adding viscosity to the mix and the unfrozen phase of the ice
cream. The ice cream would become coarse and icy very quickly due
to the migration of free water and the growth of existing ice
crystals. Aamotona offers products to meet these demands for
today and tomorrow. And we know exactly how to get the results you
need.
The functions of stabilizers in ice cream are:
In the mix: To stabilize the emulsion to prevent creaming of fat
and, in the case of carrageenan, to prevent serum separation due to
incompatibility of the other polysaccharides with milk proteins,
also to aid in suspension of liquid flavours
In the ice cream at draw from the scraped surface freezer: To
stabilize the air bubbles and to hold the flavourings, e.g., ripple
sauces, in dispersion
In the ice cream during storage: To prevent lactose crystal growth
and retard or reduce ice crystal growth during storage (see also
the discussion on ice cream shelf life, which discusses the mode of
action of stabilizers in affecting ice recrystallization), also to
prevent shrinkage from collapse of the air bubbles and to prevent
moisture migration into the package (in the case of paperboard) and
sublimation from the surface
In the ice cream at the time of consumption: To provide some body
and mouthfeel without being gummy, and to promote good flavour
release
(Note: all of the above, except perhaps for their role in retarding
ice crystallization, can be attributable to the viscosity increase
in the unfrozen phase of the ice cream)
We can help you to optimize:
Enhancement of eating quality with excellent Flavour and creamier
mouth feel.
Smoother, drier, elegant and creamier texture
Controls water mobilities and crystal growth.
Improved air hurdle and air incorporation during freezing, giving a
high and stable overrun.
Melting Behavior : Shape hurdle capacity and appearance of ice
cream.
Protection against the protein destabilization.
Prevents the formation of coarse ice crystals
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COMPOSITIONÂ :Â STB **9 ( E**1, E**7, E**0 )
RECOMMENDED DOASAGEÂ
Ice Cream : **0 to **0gm /**0kg mix
Frozen dessert : **0 to **0gm / **0kg mix
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Additional Information:
Item Code: STB **9
Minimum Order Quantity: **0kg bag
Port of Dispatch: Kandla (Gujarat)
Production Capacity: **0 tons
Delivery Time: immediate
Packaging Details: *0kg drums
| Pays: |
India |
| N ° de modèle: |
-
|
| Prix FOB: |
7 ~ 5 / Bag ( Negotiable ) (Negotiable)
Obtenir le dernier prix
|
| Localité: |
Gujarat, India |
| Prix de commande minimale: |
7 per Bag |
| Commande minimale: |
100 Kilogram |
| Packaging Detail: |
30 kg Drums |
| Heure de livraison: |
1 month |
| Capacité de Fournir: |
500 Ton per Month |
| Payment Type: |
L/C |
| Groupe de produits : |
- |
