Ice Cream
Ice cream with a smooth and creamy texture
Dairy Products
Ice cream is a sweet frozen food product, primarily composed of liquid ingredients such as milk, along with added sweeteners like sugar and flavorings such as cocoa and vanilla.
Dairy Products
Ice Cream
In fact, ice cream is a complex foam system containing gas (air) dispersed as small bubbles. In this semi-frozen continuous phase, fat is dispersed as an internal phase within an emulsion, where milk solids and stabilizers exist in a colloidal solution.
To create a creamy texture from this emulsion, natural thickening agents such as hydrocolloids are now added. Emulsifiers, in combination with stabilizers, reduce the amount of free water in the ice cream mix, resulting in a creamy texture and desirable mouthfeel that consumers enjoy.
MICON Solutions
You can use MICON’s ice cream stabilizer to increase viscosity, maintain shape, and create a smooth and creamy texture. In fact, MICON stabilizers are designed to bind water through hydrogen bonds or trap it in a three-dimensional network, thereby increasing the viscosity of the ice cream. Additionally, stabilizers control the formation of ice crystals and prevent a sandy texture, even when the ice cream is exposed to near-melting temperatures.
We offer you solutions to produce delicious ice creams with a creamy texture and resistance to heat shock that your customers demand – at lower cost while maintaining quality.
Dairy Products
MICON Products
Contact us now to order samples of MICON emulsifiers and stabilizers for ice cream and test them in your production line to evaluate the superior quality of our products compared to other competitors.
