ICE CREAM STABILISER COLD

Ice¹⁰⁰ is a stabilizer for ice cream obtained from the blend of a selection of emulsifiers, stabilizers, technical sugars and airing agents.

It is sufficient to add Icefull to the liquid or semi-liquid base, set in the fridge for 24 hours and finish by running through the ice cream machine.

The elements in Ice¹⁰⁰are optimized and balanced to regulate and allow stability and a good aerated texture without providing excessive sweetness. Perfect for any ice cream, even vegan.

Features

Improves the texture of ice cream.

Helps achieving a good overrun.

Delays the appearance and reduces the size of ice crystals.

PAC: 98%
POD: 42%

Presentation in refined powder form, of neutral smell and taste (slightly sweet nuance).

Applications

Production of ice creams and ice cream elaborations.

Curiosities

The term Overrun refers to the increase in the volume of ice cream due to the incorporation of air during the final processing. In this way, air becomes an indispensable ingredient of ice cream: it does not freeze, does not weigh and insulates, so it is largely thanks to air that an ice cream will be perfectly light, more creamy and less cold.

It is considered that the ideal Overrun in ice cream is between 30 and 40%, and to reach this percentage, a part from the addition of air when processing, the selection of emulsifying elements and the balance of proteins, fats, water and sugars in the mix will be crucial. Ice¹⁰⁰ allows you to reach that perfect balance, even when elaborating vegan ice cream.