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.
The dosage is 0.5%
Mix the milk, sugar and others materials with emulsifying stabilizer as 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.
Ice cream stabilizer
Guar gum( E412) 22%
Carrageenan ( E407) 13%
Sodium alginate(E401) 10%
Xanthan gum(E415) 7%
Yellow to white powder
Raw materials are guaranteed food grade in conformity with the applicable legislation on:
INDICATIVE MICROBIOLOGICAL VALUES
It is made from pal oil without any GMO materials.
We hereby certify that the Ice cream stabilizer is free from radiation.
STORAGE CONDITION AND PACAKGE:
It should be sealed and storage in cool, dry and ventilated place to avoid to moisture and caking. Do not store or transport it with inflammable, explosive, poisonous or noxious goods. The sealing preservation period is 12 months.Compound Emulsifier factory