Ice Cream Emulsifier Powder For Smooth Texture And Stability

CHEMSINO's ice cream emulsifier powder provides a reliable solution for ice cream manufacturers seeking consistent product quality. This ingredient works by binding water and fat molecules together, creating a stable emulsion that maintains its structure during freezing, storage, and melting. It prevents the formation of large ice crystals, which can negatively impact creaminess and texture. It is suitable for use in high-output production lines and artisan formulations, and can be used in dairy, non-dairy, and low-fat systems.

 

We offer tailored formulations with excellent solubility and high emulsifying capacity, ensuring optimal overrun and smooth texture throughout shelf life.

 

Appearance	White or light-yellow waxy beads or powder
Total monoglyceride of fatty acids(%)	70 min
Free Glycerol(%)	1.5 max
Acid value(mg KOH/g)	3.0 max
Moisture(w/%)	2 max
Soap(as sodium oleate,w/%)	6 max
Lead(Pb,mg/kg)	2 max
lodine value(gl/100g)	18-26

 

 

✅Promotes fine and uniform ice crystal structure

✅Enhances air incorporation (overrun) for volume and lightness

✅Prevents fat separation during freezing and thawing

✅Contributes to a rich, creamy mouthfeel

✅Compatible with other stabilizers and hydrocolloids

✅Heat-resistant and freeze-thaw stable

 Dairy ice cream

 Non-dairy frozen desserts

 Soft serve and fast-freezing ice cream

 Fruit-based sorbet and sherbet

 Ice cream mixes and pre-blended powders

 Low-Fat and Reduced-Sugar Ice Cream

 Nutritional, functional, and specialty frozen foods

 Mass production ice cream plants

 

 

25kg/bag

 

 Kosher/Halal/ISO9001/ISO22000/RSPO Certificated

 No MOQ, More Opportunities

 Customized Products

 Mixed Shipment

 

 

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