Ice cream stabilizers are very effective in preventing the creation of sandy texture and the formation of ice crystals in ice cream.
Ice cream stabilizer is used to form consistency and soft texture in ice cream. In addition, ice cream stabilizers are very effective in preventing the creation of sandy texture and the formation of ice crystals in ice cream.
Traditional ice cream stabilizers should be able to form uniform, elastic texture with appropriate consistency (thickness). Also, preventing the formation of ice crystals is one of the important functions of stabilizers in traditional ice creams. On the other hand, the mouthfeel of traditional ice cream is completely different from high-aerated one, and for this reason, the use of industrial ice cream stabilizers (high-aerated) is not suitable for use in traditional Iranian ice cream.
The code designed in this company for traditional ice cream, according to Iranian interest and taste, is as follows:
