- Stablizer  is developed for use in extruded ice cream and soft ice, but may also be used for standard ice cream and milk ice.

- This product should be added to the mix while stirring continuously.

- Addition may take place at any temperature, but complete dissolution of the product is only obtained when heated to 65

- Facilitates the incorporation of air into the mix giving a high  and stable overrun.

- Prevents the formation of coarse ice crystals giving  a creamy and uniform texture.

- Provides a creamy and refreshing texture to the ice cream

- provides dryness on extrusion and excellent stand-up and meltdown properties

-Protects the ice cream against heat shock damages when exposed to fluctuating  temperatures during distribution and storage.

Different Stablizer for Different Types of foods Industry