Ice cream

Product Description

This product for ice cream with the ability of emulsification and stable function, can make fat and othersolid distribution evenly to prevent the separation of milk and crystal formation, which makes the ice cream having better organization, structure,palatability smooth and anti-melting properties. Thus, the production process of ice cream becomes simpler, more reasonable, and easies to operate.This product greatly reduces the microbial reproduction of the aging process,and improves the quality.

In recent years, the ice cream industry in China has developed rapidly, and the Polyglycerol fatty acid ester, represented by polyglycerol-3 monostearate, have replaced the original monoglyceride, lecithin, and tween 8, 0, etc.Polyglycerol-3 monostearate is ideal emulsifier and stabilizer for making high-quality ice cream. It can make the product with appearance smooth ,suitable dry humidity,specific volumetric dilatation ,exquisite taste and good heat resistance or shape preserving. Avoiding ice cream ice crystals in the process of production ,to improve the taste.