Functional blends for frozen desserts
The main role of functional blends in frozen desserts is to bind the water in the mix and thus reduce ice crystal growth on storage at negative temperatures.
In the tables below the main stabiliser systems are represented: Aglumix®IC, available in the Silvateam range for use in ice creams, ice lollies, fruit ice creams and sorbets.
Our technicians are available to develop new tailor made blends to meet the specific needs of our customers.
Ice creams
| Applications | Product name | Declaration | Key benefits |
|---|---|---|---|
|
Mono portions and family pack ice creams |
Aglumix IC189 |
E471, E412, E410 and E407 |
|
|
Mono portions and family pack ice creams |
Aglumix IC109 |
E471, E412, E401 and E407 |
|
|
High quality ice creams |
Aglumix IC1111 |
E477, E471, E410 and E412 |
|
|
Instant cold preparations |
Aglumix IC7823 |
E473, E417, E412 and E415 |
|
Ice lollies
| Applications | Product name | Declaration | Key benefits |
|---|---|---|---|
|
Ice lollies and slushes |
Aglumix IC444 |
E412, E405 and E407 |
|
|
Home made ice lollies, slushes and emulsifier free ice creams |
Aglumix IC514 |
E412, E466 and E415 |
|
Fruit ice creams (sherbets) and sorbets
| Applications | Product name | Declaration | Key benefits |
|---|---|---|---|
|
Fruit ice creams and sorbets |
Aglumix IC224 |
E471, E410, E461, E407 and E440(ii) |
|