Dairyblend IC Gelato Base is a blend of hydrocolloids designed for premium low overrun frozen desserts. The recommended usage level (without soy lecithin) is 0.15-0.25% of the finished product. For additional emulsification and finished product functionality, add soy lecithin at a usage level of 0.06-0.10%.

Description

  • Category
    gelato, low overrun frozen desserts
  • Usage Level
    0.15-0.20%
  • Soluble
    180°F
  • Kosher
    Kosher
  • All Natural
    Yes
  • GMO Status
    NGMO
  • Usage Level
    Features
    Application
  • 0.15-0.25%
    premium low overrun frozen desserts
    Ice Cream & Frozen Desserts, Gelato & Sherbet