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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Diacetyl Tartaric Acid Esters of Mono and Diglycerides（DATEM） |
It has multiple purpose such as emulsification, gluten fortified, increase the volume, fresh keeping, anti-aging and improving the organization str... |
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Lactic acid esters of mono- and diglycerides of fatty acids (LACTEM) |
It has emulsifying, stabilization, dropping viscocity, control grease crystallization,resist starch aging, increase the gas-holding function.Used... |
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Glyceryl Monolaurate (GML） |
It is a kind of broad antibiotic, which is safe, efficient and extensive. It can inhibit some kinds of virus and a lot of bacteria and bioplasm. An... |
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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-ani... |
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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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