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.
How to use the ice cream stabilizer?
Reply: Mix the ice cream stabilizer and others ingredients together,the mixture is heated gradually to make it fully mixed, and finally the temperature is raised to 75-80℃, and the temperature is kept for 20-30 minutes.Then, for the followed processing.
What is the dose to use?
Reply: 0.3-0.5%(based on the total ingredients)
Do we export the ice cream stabilizer?
Reply: We export the stabilizer, with great quantity and good price.
What is the packaging for the stabilizer?
Reply: Our general packaging is 20 kgs cartons, and can do as your required.
Can we ship the ice cream stabilizer by air?
Reply: Yes, we can ship goods by sea or by air as your required, the air port any port in China.