Hot stabilizer for cream and alcoholic ice creams - GUMCREAM ME78
The secret to creamier, more stable ice cream!
Have you ever wanted ice cream with a perfect texture, creamy and resistant to thermal shock? GUMCREAM ME78 is the ideal solution!
This cream ice cream stabilizer improves fat emulsification and mix stability, resulting in a firmer, smoother ice cream with a slower, more even melting. Among the best ice cream stabilizers, it ensures excellent workability and a consistently flawless result!
GUMCREAM ME78 is a complex of emulsifiers and stabilizers particularly suitable for the production of ice creams with a fat content between 5% and 12% and a milk fat content between 7% and 12%. It provides good overrun and gives the product a fine, creamy texture with excellent stability. It adds structure and delays the melting of the ice cream, reducing the negative effects of thermal shock.
Recommended dosage: 6 g per kg of mixture.
Preparation tips: Pre-mix with the other powders and dissolve in the liquid while stirring vigorously. Complete dissolution is achieved by heating to 80°C.
Advantages:
- Among the best stabilizers for ice cream.
- Stabilizes water, sugars and proteins for a smoother ice cream.
- Emulsifies fats for a fine, creamy texture.
- Improves the stability of ice cream, reducing the effects of defrosting.
- Perfect for ice creams with a fat content between 5% and 12%.
- Excellent for ice creams with skimmed milk between 7% and 12%.
Packaging: 1.2kg bag
The additives contained in this product comply with the requirements and standards of the FAO/WHO and the EEC, the Code of Federal Regulations, and the standards of the Food Chemical Codex. However, it is the customer's responsibility to ensure that the stabilizer complies with the legislation of the country where the product will be consumed.
The company reserves the right to make useful or necessary changes to improve or maintain product characteristics.
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Frequently Asked Questions
It stabilizes the mixture, improves texture and creaminess, reduces thermal shock and slows down the melting of the ice cream.
It is ideal for cream-based ice creams and alcoholic ice creams, with a fat content between 5% and 12%.
It should be premixed with other powders and dissolved in the liquid while stirring vigorously. For best results, heat the mixture to 80°C.
In 80g jar or 1.2kg bag
Expiration: 36 months from date of manufacture. Store in a cool, dry place.