Ice stabilizing emulsifier

Stabilizing emulsifier for ice cream is a technical ingredient that plays a fundamental role in ice cream quality. It acts on two complementary levels. On the one hand, it acts as an emulsifier, facilitating the homogeneous dispersion of fats in the preparation. On the other, it acts as a stabilizer, limiting the formation of ice crystals and prolonging texture stability over time.

This product comes as a fine powder in a 120-gram jar, enabling you to make up to 20 to 24 kg of ice cream, depending on the dosage used. It is made from a blend of vegetable and milk-based ingredients, perfectly suited to traditional milk- or cream-based ice creams. Its technical profile makes it particularly useful for artisan ice-cream makers, patissiers and restaurateurs looking to improve the texture, volume and shelf life of their ice-cream products.

Incorporating this stabilizer is quick and easy. It should first be mixed with some of the sugar or other dry ingredients, before being added to the liquids. This method ensures good dispersion of the product, without lumps forming. It is important to shake the preparation well before pasteurization, to ensure even distribution of the active agents throughout the mass.

The recommended dosage is between 5 and 6 grams per kilogram of preparation. This small quantity is sufficient to produce significant effects on stability, overrun and final texture. The emulsifier facilitates the incorporation of air during the turbining phase, resulting in a more voluminous product, without compromising finesse and mouthfeel.

This product is particularly suitable for milk-, cream- or egg-based ice creams. It can be used in both classic hot recipes and modern bases. Thanks to its synergistic action, it improves ice cream’s resistance to melting, creaminess and shine. It is also compatible with pasteurized preparations, making it a reliable ingredient for rigorous professional production.

From a technical point of view, this blend also provides additional dry extract, useful for the structure of the product. It reinforces the sensation of density without weighing down the recipe. It contributes to better preservation in the freezer and a more stable texture in the display case. In laboratories where regularity is essential, this stabilizer is an invaluable tool for making production more reliable and guaranteeing consistent quality.

This product is recommended for all professionals working with milk-based ice creams: artisanal ice-cream makers, patissiers, caterers, training establishments or gourmet restaurants. It enables perfect texture control, while simplifying the production process. The result is ice creams that are more stable, more voluminous and finer, and close to the highest standards of artisanal ice-cream making.