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Ice Cream / Frozen Desserts

Range Of Products
Total of 14 Items
Products
Application
Dosage
Features

Carboxy Methyl Cellulose (CMC)

Application

Bakery, Beverage, Cakes, Dairy, Ice Cream / Frozen Desserts, Others - Food, Others - Non Food (Cosmetics, Industrial), Sauces & Dressing

Dosage

Features CMC (also know as Cellulose Gum) is used as a food additive for its thickening properties. Cellulose is the world’s most abundant naturally occurring organic substance. The most commercially available are cotton linters and wood pulp.

Emulsifiers

Application

Bakery, Beverage, Dairy, Ice Cream / Frozen Desserts, Others - Food, Others - Non Food (Cosmetics, Industrial), Sauces & Dressing

Dosage

Features

Glycerin

Application

Confectionery, Ice Cream / Frozen Desserts, Others - Non Food (Cosmetics, Industrial)

Dosage

Features Glycerin is a natural compound obtained from either vegetable oils or animal fats. It is a clear, colourless and odourless a clear, colorless, odorless and has a syrupy texture.

Guar Gum

Application

Bakery, Beverage, Cakes, Ice Cream / Frozen Desserts, Plant based products, Sauces & Dressing

Dosage

Features Guar Gum is extracted from the endosperm of the seed of Cyamopsis tetregonolobus. It is indigenous to NW India and Pakistan. Many leguminous seeds contain galactomannans of related structures. Guar gum belongs to this group of polyssacharides. They are commonly used as thickening and stabilizing agents.

Gum Arabic

Application

Bakery, Beverage, Cakes, Confectionery, Dairy, Ice Cream / Frozen Desserts, Meat Processing, Plant based products, Sauces & Dressing

Dosage

Features Gum Arabic is a natural gum from various species of Acacia. The main source of commercial gum arabic is Acacia senegal. The trees are grown mainly in the sub-Sahara, Australia, India and USA. Gum arabic has been accorded the highest possible status for a food additive of ‘ADI not specified’ following assessments of toxicological evidence by JECFA Widely used for emulsifying, thickening, and stabilizing a broad range of products. Its good adhesive and binding properties have allowed it to find its way into the cosmetics industry.

Konjac

Application

Asian Desserts, Bakery, Confectionery, Functional Health Food and Supplements, Ice Cream / Frozen Desserts, Meat Processing, Others - Food, Plant based products, Sauces & Dressing, Western Desserts

Dosage

Features Konjac has been a household name in Japan since it has been used in many traditional Japanese foods for more than 2 thousand years ago. Konjac flour is a hydrocolloidal polysaccharide obtained from the tubers of various species of Amorphophallus Konjac. Being a glucomannan, it is not only an excellent source of dietary fiber but it is also 100% natural and contains no calories. The FDA has classified konjac flour as “Generally Recognised As Safe” “GRAS” material when used as an ingredient in formulated foods (CFR Title 21 § 170.30) and the EC has also released it as a food additive under E425. The Benefits of Konjac Powder This glucomannan is clinically tested and proven for its health benefits. They include: • Excellent source of dietary fiber • Assist in maintaining healthy blood cholesterol level • Expels toxins from intestines • Regulates and normalizes blood sugar level • Helps to maintain regularity and promotes bowel health Slimming purpose • Konjac swells to about 50 times its original volume when used with a large glass of water – giving a sense of fullness, which prevents overeating. It binds the fats and expels them before they are absorbed into the human body system.

Locust Bean Gum

Application

Asian Desserts, Bakery, Beverage, Cakes, Confectionery, Dairy, Ice Cream / Frozen Desserts, Plant based products, Sauces & Dressing

Dosage

Features The locust bean gum or Ceratonia Siliqua is cultivated along the Mediterranean shore (Spain, Greece, Italy, North-Africa). LBG is only partially soluble in cold water. In order to develop full functionality, it must be heated. Many leguminous seeds contain galactomannans of related structures. Locust Bean Gum (LBG or carob seed gum) belong to this group of polysaccharides. They are commonly used as thickening and stabilizing agents. The synergy of LBG and Xanthan gum or kappa carrageenan would produce a resilient and cohesive gel and LBG.

MACOGUM™ IC-15

Application

Ice Cream / Frozen Desserts

Dosage

0.40-0.50%

Features Prevent crystal growth. Slow melt down and good mouthfeel.

MACOGUM™ IS-40

Application

Ice Cream / Frozen Desserts

Dosage

0.30-0.40%

Features Prevent crystal growth. Slow melt down and good mouthfeel.

Propylene Glycol Alginate (PGA)

Application

Asian Desserts, Bakery, Beverage, Cakes, Dairy, Ice Cream / Frozen Desserts, Jams, Meat Processing, Others - Non Food (Cosmetics, Industrial), Plant based products, Sauces & Dressing, Western Desserts

Dosage

Features Propylene Glycol Alginate are gums extracted from the seaweeds. It is purified and standardized alginate extracted from brown seaweed. Conversion of alginic acid to ester is performed by reaction of its free acidic groups with propylene oxide. It provides outstanding functional properties which can be used to control moisture and texture to stabilize food systems.

Sodium Alginate

Application

Asian Desserts, Bakery, Beverage, Cakes, Dairy, Ice Cream / Frozen Desserts, Jams, Meat Processing, Others - Non Food (Cosmetics, Industrial), Plant based products, Sauces & Dressing, Western Desserts

Dosage

Features Alginates and Propylene Glycol Alginate are gums extracted from the seaweeds. The use of this brown seaweed has been well-known since ancient times. They are found along rocky coasts in the North Atlantic. In order to make stable water-soluble alginate products, different salts are incorporated. It provides outstanding functional properties which can be used to control moisture and texture to stabilize food systems.

Tara Gum

Application

Bakery, Beverage, Dairy, Ice Cream / Frozen Desserts, Meat Processing, Others - Food, Sauces & Dressing

Dosage

Features Tara gum is derived from the tara bush. Caesalpinia Spinosa is indigenous to Equator and Peru and is grown in Kenya. The gum obtained is similar in viscosity to guar and LBG and used partly as LBG replacer currently. They are commonly used as thickening and stabilizing agents.
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