Industries / Ice Cream

Stabilizer and emulsifier systems for ice cream.

We start from your formulation, your process and your line — and we build the stabilizer-emulsifier system that holds overrun, melt-down and ice-crystal control through hot-climate distribution.

Dairy ice creamPlant-basedSoft-serveSorbetNovelties
Macro photograph of ice cream texture

Applications we work in

Dairy ice cream
Overrun and air-cell stability, melt-down profile control, ice-crystal growth control through the distribution chain.
Plant-based frozen desserts
Creaminess and mouthfeel in plant-based formats, overrun and air-cell stability, melt-down control.
Soft-serve
Overrun and air-cell stability, melt-down profile control, mouthfeel.
Sorbet and water ices
Ice-crystal growth control through the distribution chain, freeze/thaw stability in hot-climate distribution.
Novelties and coatings
Melt-down profile control, freeze/thaw stability, mouthfeel.

Formulation challenges we solve

  • Overrun and air-cell stability.
  • Melt-down profile control.
  • Ice-crystal growth control through the distribution chain.
  • Freeze/thaw stability in hot-climate distribution.
  • Creaminess and mouthfeel in low-fat and plant-based formats.
Typical ingredient families Locust bean gum · guar · carrageenan (κ) · CMC · mono/diglycerides · sorbitan esters · polysorbates · dairy and plant proteins · modified starches

Have a formulation challenge?

Tell us what you're making. We'll tell you how we'd approach it.

Brief us on your ice cream application