Ice cream is a complicated product that is very sensitive to temperature changes. Ice cream can be seen as an emulsion but at the same time it is a dispersion and a foam. The different sensorial aspects can for a considerable part be influenced by the mix composition. Pectacon M-4615 offers good stability against heat shock by preventing growth of the ice crystals due to inhibition of water migration from small to larger crystals during thawing and refreezing. 

Not only excellent shelf life, but also good overrun and meltdown charachteristics are key benefits of this Pectacon stabilizer in your ice cream formulations.

The specification of this Pectacon is inserted below

 Pectacon M-4615_ice_cream