A proprietary blend of stabilizer and emulsifiers that is plan for improving the quality of ice cream and frozen desserts.
At Aamotona, we take ice cream quality very seriously, The stabilizers are a group of compounds, that are responsible for adding viscosity to the mix and the unfrozen phase of the ice cream. The ice cream would become coarse and icy very quickly due to the migration of free water and the growth of existing ice crystals. Aamotona offers products to meet these demands for today and tomorrow. And we know exactly how to get the results you need.
The functions of stabilizers in ice cream are:
COMPOSITION : STB 999 ( E471, E407, E410 )
Ice Cream : 400 to 450gm /100kg mix
Frozen dessert : 450 to 500gm / 100kg mix