Ice Cream & Frozen Dessert

Emulsifiers, hydrocolloids and specialised commodities for use in the manufacture of ice cream and frozen desserts.

Historically in order to reduce costs emulsifiers such as mono and di glycerides and hydrocolloids such as carrageenan, guar gum, locust (carob) bean gum, CMC, sodium alginate and xanthan gum were introduced into ice cream to replace expensive materials such as eggs and gelatine and allow the use of low cost fats as an alternative to butter.

If you still buy separate ingredients for your ice cream and dairy production please contact us for a cost effective solution to your requirements.

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