Ice Cream Blends and Ingredients

Additives for Ice Cream can be grouped into two categories - stabiliser components or emulsifier components. To produce ice cream you need both of these components. Some companies add their own emulsifier separately so only need a stabiliser blend. Others prefer a "one pack" solution in the form of a blend of emulsifiers and stabilisers.

Emulsifiers are fat based additives that enable water and fat to combined in an ice cream mix. The most common emulsifier used in the production of Ice Cream is GMS (Glycerol Mono Stearate) E471.

Stabilisers are hydrophillic additives that stabilise the work done by the emulsifier and keep the water and fat "bound" together. Typical ice cream stabilisers include Guar, LBG, CMC, Alginate, Carrageenan and Xanthan.

Naturally Chemcolloids can supply the stabilisers on their own and we can also supply emulsifier in the form of Cremomax. We have our Iceomax and Stablex ranges of blends that incorporate emulsifiers and stabilisers, and we also have the technology and technical expertise to enable us to develop and match products to provide a cost effective solution for any ice cream related requirements.