Ice cream stabilizer
Ice cream stabilizer is a compound ingredient including food emulsifiers and stabilizers. All the ingredients are based on raw materials of non-animal origin.Mix the milk, sugar and others materials with emulsifying stabilizeras the ratio, dissolved with water, stirring and heating. Then, heat to 75-80℃ and hold 20-30 minutes. And then homogenized, put them into the aging cylinder for 2-3 hours, then, adjust the color and odor.The dosage is 0.5%
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Polyglycerol Esters of Fatty Acids (PGE) |
It can be used for multiple purposes such as emulsification, stabilization and improving the taste .
Used for ice cream, dairy products, meat prod... |
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Bread improver |
Make the dough touched soft, flexible, smooth, easy to operate; Can improve the proofing activity obviously, Have the good expanding activity, the ... |
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Propylene glycol monostearate(PGMS) |
Has excellent foam performance, good oil-soluble emulsifier. Used in pastry margarine, prevent the bread and confect aging, improve its processing ... |
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Distilled monoglyceride(DMG) |
It is good for form stable emulsion to avoid delamination and deposit of food and beverage by adding emulsifier. And it could improve quality of pr... |
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Acetylated Mono- and Diglycerides (ACETEM) |
ACETEM can form a kind of films which can be used as a stable coating material for foodstuffs such as sausages or confectionery to avoid moisture l... |
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