Hot process stabilizer and emulsifier for ice creams.
1 lb. Cardboard Cylinder
Enhances texture and shelf life of dairy based frozen confections. Very low dosage.
Storage Conditions: Dry and cool (68- 72 F, 20- 22 C)
Ingredients: Mono and diglycerides of fat, locust bean gum, sodium alginate, guar gum, carrageenan, standardized with sugar
Applications: To retard the formation of large ice crystals and large fat globules. Improves texture and shelf life of ice cream.
Directions: Dosage: add 0.5% of total mass of all other ingredients (5g per 1kg). Dose can range from 0.25-0.60%. Typical ice cream production: Weigh all the ingredients. Mix the Cremodan 30 with 1/4 (by weight) of the sugar. Mix remaining sugar with dextrose and glucose powder or other sweeteners. 1- Blend milk well with strong agitation. Place over heat. 2- At 25 C/ 77 F, add the powered dairy product. 3- At 30 C/ 86 F, add the sugar/dextrose/glucose mix. 4- At 35 C/ 95 F, add the heavy cream or melted butter. 5- At 45 C/ 113 F, add the sugar/Cremodan 30 mixture. 4- Bring to a full boil. 5- Remove from heat. Cover with plastic film. Cool as quickly as possible. 6- Mature for 1 to 4 hours minimum. Best maturation occurs after 12 hours. 7- Immediately before processing, add the fruit puree. Mix. 8- Process.
