Stabilizers of this type of ice cream are used to form consistency and soft, uniform texture in ice pop and prevent formation of ice crystals and sandy texture.
This type of ice cream is based on water, and no dairy and fat compounds are used in its formulation and production, but it is a combination of fruit concentrate and other compounds such as sugar, flavoring, stabilizer, etc. Stabilizers of this type of ice cream are used to form consistency and soft, uniform texture in ice pop and prevent formation of ice crystals and sandy texture and rapid melting of ice cream during consumption.
The code designed in this company for traditional ice cream, according to Iranian interest and taste, is as follows:
