Targeted stabilizer–emulsifier system supplied as powder or semi-gel. Ice Cream Gel delivers creamy body, meltdown control, and small ice-crystal size—keeping frozen desserts smooth, scoopable, and stable from plant to freezer.
Targeted stabilizer–emulsifier system supplied as powder or semi-gel. Ice Cream Gel delivers creamy body, meltdown control, and small ice-crystal size—keeping frozen desserts smooth, scoopable, and stable from plant to freezer.
Emulsifier
Stabilizer
Texture improver
Crystallization inhibitor
Ice Cream Gel is used in several instances across different industries such as :
You can read about the industries this product can be used in. Hover mouse to reveal the description.
Consistent texture, controlled melt, and shelf-stable quality.
Robust performance across soft-serve and hard-pack formats.
Feedstock selection: Food-grade hydrocolloids and emulsifiers selected for frozen systems.
Primary production: Precision dry blending (powder) or prehydrated semi-gel compounding for ready dispersion.
Separation & polish: Sieving/blending for uniform particle size or viscosity; anti-caking as needed.
Drying & finishing: If semi-gel, concentrated under controlled conditions; powder remains free-flowing.
Standardization/QA: Hydration profile, viscosity, overrun/melt tests, and microbiology verified; COA issued.
General: 0.2–0.8% w/w of mix; trial recommended.
By application
Hard-pack ice cream: 0.25–0.50%
Soft-serve / frozen desserts: 0.20–0.45%
Gelato/sorbet: 0.20–0.40%
Smaller ice crystals = creamier texture; stabilizers slow recrystallization during heat-shock.
Emulsifiers help fat partially coalesce for stable overrun and clean melt.
Emulsifiers help fat partially coalesce for stable overrun and clean melt.
Smaller ice crystals = creamier texture; stabilizers slow recrystallization during heat-shock.
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