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Transcript

Hi, I'm Kyla. Formulating dairy and non-dairy ice cream can be challenging. But I'm here to help.

When you open your carton of ice cream, you don't really want to dig into it and get a huge block of ice or have it be impossible to scoop. You want it to be smooth, creamy and uniform.

So it can be challenging to get the right ratio of sugar and solids and hydrocolloids in your product in order to reduce that iciness. Iciness is a factor of freeze-thaw stability, which refers to ice crystal growth that grows during the freezing process during manufacturing, distributing and storage of your ice cream.

In ice cream, there are two basic emulsions. Fat and water, and air and cream. Gums can be useful to stabilize that air and cream emulsion, and give you your desired overrun.

It's important to have a sound formulation and emulsion stability, but consumers are just as concerned with what ingredients are on the label. So consumers may not recognize mono and diglycerides on the label of an ice cream product, and go for a product that looks more friendly or recognizable.

Our R&D scientists have created blends like Dairyblend Natural IC 21 to help you with your ice cream formulation. This is an all in one blend that can provide emulsion stability, and that creamy smooth texture that you want in your ice cream products, whether that's dairy or non-dairy.

So if you want to improve your texture, enhance freeze thaw stability, while adhering to label claims like non-GMO give us a call at +1-800-899-3953 / +1-410-273-7300 or chat with the Gum Gurus live online. We can make recommendations for gums and systems, like Dairyblend Natural IC 21.

We're here to make your formulation simple.

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