GRINDSTED Stabilization System for Ice Cream
Download the Menu of Ice Cream Ideas
To request a sample, please fill out the form at the bottom of this page.
Effects of GRINDSTED Stabilization System on Volume Loss
High Protein / Low Fat / Low Calorie Ice Cream
| Product Formulation | Challenge |
|---|---|
| Low Sugar Formulations | Freezing Point Depression Factor |
| Clean Label | Emulsification Issues |
| Lean on Solids | Higher Freezing Points |
| High Protein | Air Cell Stability / Processing Concerns |
Most Significant Challenge in the Field
Shrinkage
Perfect Storm of Conditions Promoting Air Cell Loss
- Low Fat Formulas
- High Protein Levels
- Clean Labels
- Lean Solids
- Freezing Point Depression Factors
- Standard Overrun
- Poor Product Handling
Higher Protein Ice Cream Subjected to Shipment Abuse and Major Thaw and Refreeze Cycle
Higher Protein Ice Cream Using Conventional Stabilization
Higher Protein Ice Cream Using GRINDSTED SSD 7075 IC
Photomicrographs of Melted Samples
With contrasted and polarized light the structuring network of GRINDSTED SSD 7075 IC is apparent.
Air cells are entrapped in the network of insoluble crystalline structure that helps add support and integrity to reduce the occurrence of coalescence.
The high yield stress rheology immobilizes the air cells and reduces the amount of volume loss as the products are abused during transport.
Light Microscope – 40X Magnification
Polarized Light – 40X
White Light – 40X
Effects of Complete Melting Macroscopic Determination of Air Cell Stability
Summary
- Ice Cream is a delicate balance of multiple physical states (solid, liquid, and gas)
- Consumer demand for healthier food choices can create challenges for manufacturers
- Traditional stabilizer solutions often fail to provide adequate protection against shrinkage
- In such cases, GRINDSTED stabilization systems offer a number of advantages
- Enhances freezing performance
- Improved air cell stability
- Added stiffness
Are you exploring better-for-you ice cream opportunities? To deliver a high quality, high protein, low fat, low sugar dairy ice cream, while adhering to cleaner label demands, manufacturers can encounter challenges with stability and volume loss during shelf-life.
GRINDSTED SSD stabilizer system improves solubility, delivers added nutrition, and contributes to sweetness and freezing.
Azelis Canada connects you to innovative and great tasting solutions to add healthy ingredients such as protein, probiotics, and fiber to reduce calories, sugar, and fat. Please contact us if you are interested in learning more about DuPont’s line of products and other ways we can help you succeed!
