Stabilizers and emulsifiers are "mighty mites" - with low use rates, they have a major influence(s) on the chemistry, physics and behavior of ice cream. But are they really necessary? It depends.
Gums and stabilizers are key ingredients in many dairy applications. They can enhance viscosity, reduce visual separation and provide ideal mouth coating.
Launched at the beginning of 2016, TIC Gums offers an extended portfolio of gellan and gellan-based blends for manufacturers seeking to formulate beverages which adhere to clean-label restrictions.
Stabilizers control the movement of water, the growth of ice crystals and the size of air bubbles. The right blend of stabilizers (and emulsifiers, too) can make all the difference in the end product.
