Ice cream manufacturers are challenged to keep their product in top condition between production and during the logistic chain untill the moment of consumption. We have developed Pectacons system to inhibit ice crystal growth as a result of temperature fluctuations. Besides Ice crystal growth, attributes such as overrun, meltdown charachteristics or mouthfeel are of key importance for ice cream production and stability.

We have developed several stabilizers for ice cream which are combinations of hydrocolloids with emulsifiers.

Pectacon M-4615

This Pectacon is a stabilizer system formulated for a premium ice cream with excelent heat shock stability. For sherbet ice formulations other aspects become of greater importance. Sherbets can show defects such as syneresis.

Pectacon M-5096

This sherbet stabilizer offers excellent mouthfeel, flavour release and control of free water in the product.  For customers who are looking for ready to use product we have a range of Pectacon systems to which you only need to add water an example is;

Pectacon M-1443

This ready to use Pectacon provides an excellent creamy soft serve ice cream

Besides our Pectacon range for ice creams we can provide you with different single ingredients. For an overview you can look at the list of our single ingredients.