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Dairy Products |
Making ice cream creamier, chocolate mousses frothier...
Gums are frequently used as an additive in dairy products such as ice creams, yoghurts, chocolate mousses etc. In ice cream, its stabilizing properties prevent ice crystals from forming and also helps ice creams to be soft at very low temperatures. Thanks to its emulsifying properties, Gum-based solutions act as preservatives for dairy products thus avoiding water/oil separation during refrigeration and storage.
Benefits:
- Prevent from sugar crystallisation
- Act as prebiotic fibre that enhances the activity of the intestinal flora
- Reduce the quantity of sugar in the formula
- Enable the thickening of all sorts of creams, mousse,…
- Highly resistant to acid environment
