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Ice cream stabilizer
Ice cream stabilizer not only makes the ice cream feeling in the mouth similar to Kentucky and McDonald even surmount them ,but also reduces the cost of producing ice cream.
Ice cream stabilizer:Glycerol Monostearate
This product is compound with thickener and emulsifier. It is easy to use and fast dissolving, along with icecream ingredients added to the reaction tank dissolved, can save a lot of time. It combines emulsification and stabilization. Adding a small amount of the goods, will make ice cream products have a higher expansion ratio and delicate silky, stable morphology
Product description: This product is white or gray white powder. It was produced with food additives and food materials which comply with national standards.
Range of use: Ice cream products.
Method of use: Dry mixed the powder with some sugar and then add some hot water. It can be use in produce.
Dosage: 0.2%-0.5%
Storage requirement: room temperature,and shall be stored it in a dry and cool area.
Notes: 1. Don’t add other thickener or stabilizer while using this product, or the quality may be affected; 2. Once open the package, must be finished as soon as possible, or need exhaust and sealing to the surplus product; 3. When you first time to use this product, please do small test to make sure you take the right operation and get the good effect.
Production points:
1put the milk powder, white sugar, emulsion stabilizers mixed by ratio,melt and stirring with warm water. Gradually heating temperature when stirring,the palm oil was slowly added in the same time,make them mixed thoroughly, and finally warmed to 85 ° C, and heat preservation for 10-20 minutes.
2Make the material liquid homogenized homogeneous temperature 70-75 ° C.
3The feed solution that has been homogeneous was rapidly cooled to 2-4 ° C.
4After cooling, the feed solution to aging in aging tank 2-4 ° C for 4-6 hours.
5Then put the aging good material liquid into the Ice Cream Freezing Machine, Freezing puffing in subzero4-5 °C,the soft ice cream is finished.
6Packed thesoft ice cream,then quickly put into the cold storage of subzero 30 °C to quick-frozen, making it hard ice cream.

Certificates
  • مجوز مجوز
  • مجوز مجوز
  • مجوز مجوز
  • مجوز مجوز
  • مجوز مجوز
  • مجوز مجوز
  • مجوز مجوز
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