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Stabilizing system for manufacturing ofmilk based ice-cream |
PE "Textra Vita" offers for sale stabilizing systems for ice-cream of type Ultra Tex ICE1-0001, Ultra Tex ICE1-0002, Ultra Tex ICE1-0011. |
Applying:
It is designed for manufacturing of ice-cream. Applying of stabilizing system ICE – 0001 enables to receive good emulsion. The product obtains smooth homogenous consistence, excellent whipping properties at the stage of freezing. Usage of stabilizing system ICE – 0001 in producing of ice-cream enables to reach great resistance to thawing and keeping of shape retention and overrun after thawing of the product that gives additional properties under changing conditions of storage and transporting.
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Guidelines for applying:
- Adding of stabilizing system ICE – 0001 in the milk, mixtures with other dry components according to formulation with intensive mixing.
- Heating up to the temperature 75-85°Ñ. Homogeneization.
- Pasterurization (pasterurization temperature 90-100°C).
- Ripening of mixture.
- Freezing.
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Dosage:
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Advantages:
- Improves the structure and consistence
- Fix the part of free water in the mixtures, increases their viscosity and whipping
- Increases dispersion of air bubbles
- Increases the storage time of ice-cream till 12 months
- Reduces significantly the possibility of decrystallization of moisture and sugars
- Gives more saturated taste
- It promotes to insertion into the mixture for sherbet, provides high, stable whipping
- Controls thawing properties
- Prevents he ice-cram from «heat shocks»
- Shaping of homogenous crystallitic structure and soft consistence under freezing
- Pleasant saturated fruit taste
- Easiness of taste and aroma releasing during usage
- Resist to dilution of aroma during storage
- Provides high resistance to thawing under rising of temperature
All above mentioned promotes to forming of smaller crystals of ice in the ice-cream, better storage of original structure of the product while storage, increase resistance of ice-cream to thawing.
Dosage of Ultra Tex ICE1-0002 depends on the necessary structure. We recommend 0,15%-0,30%.
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