Ice cream stabiliser is used to support emulsification, dispersion, plasticity or physical stability. Final selection must consider formulation, process, regulatory requirements and supplier specifications.

Benefits and selection criteria

• Formulation homogeneity
• Adjustable physical stability
• Process support
• Selection according to fat and water phases

Applications

• Bakery
• Ice cream and desserts
• Sauces and emulsions
• Confectionery

Specifications, grades, dosage, packaging and documents must be confirmed with our commercial team before validation.