Cooperative Customer: A well-known North American ice cream and frozen dessert manufacturer
Customer Pain Points: The customer’s ice cream products were prone to ice sand and granular feeling during low-temperature storage, fat separation resulted in rough taste, and the products had poor melting resistance and easy collapse, affecting product shelf life and market reputation. Professional emulsifiers were urgently needed to solve the above quality problems.
Solution: In view of the production and storage characteristics of frozen desserts, our company recommended a compound emulsifier solution of polyglycerol fatty acid esters (E475) + polysorbate 80 (E433) for customers, with a recommended addition amount of 0.2%-0.4%. This compound scheme can effectively inhibit the growth of ice cream ice crystals, stabilize the fat globule structure, avoid layering problems, improve product expansion rate and melting resistance, and optimize taste delicacy.
Application Effect: The products are stored at -18℃ for 6 months without obvious ice sand and fat separation, and the taste is always smooth and delicate; the melting resistance time at room temperature is extended by 3-5 minutes, and the products are not easy to collapse; the product taste score is increased by 25%, the market reputation is significantly optimized, and it can be applied to the production of various frozen desserts such as high-end ice cream and slush.
