TIC Gums Introduces New Stabilizer for Low-Fat Ice Cream
Anticipating this rise in production and recognizing that the battle for sales of low-fat ice cream ultimately hinges on taste and mouthfeel, TIC Gums recently developed a new stabilizer, TIC Pretested Dairyblend IC EZ Churn.
14/08/07 With production of low-fat ice cream increasing last year after several years of lower-than-hoped-for sales, ice cream manufacturers are churning out more varieties to meet burgeoning demand.
Anticipating this rise in production and recognizing that the battle for sales of low-fat ice cream ultimately hinges on taste and mouthfeel, TIC Gums recently developed a new stabilizer, TIC Pretested Dairyblend IC EZ Churn. Designed for low-fat ice cream applications, Dairyblend IC EZ Churn is a comprised of a blend of emulsifiers and hydrocolloids that allows for the smooth, creamy texture and taste associated with regular ice cream and a hallmark of the newer “churn style” ice creams on the market today.
Dairyblend IC EZ Churn is recommended for usage levels between 0.85 to 1.10 percent, based on the desired texture of the final product. It can be used in a variety of low-fat ice creams, with different flavors and mix-ins, in addition to churn-style, reduced-fat ice cream novelties.
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