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application ice cream
Stabilisers
The main reasons for using stabilisers in ice cream are to
- 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;
- Prevent the undesirable leaking of a clear watery serum layer during the melting of ice cream. This is called wheying off.
- To help prevent shrinkage.
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