Commercial Icecream Stabilisers

Stabilisers

The main reasons for using stabilisers in ice cream are to

1.  Improve texture by increasing the perception of creaminess, provide resistance to melting, and extend shelf life by retarding the growth of ice and lactose crystals during storage;
2. Prevent the undesirable leaking of a clear watery serum layer during the melting of ice cream. This is called wheying off.
3. To help prevent shrinkage.