International food stabiliser supplier, Hydrosol, has developed stabilising systems for ice cream producers to achieve the ideal consistency for their products.
The ongoing growth in the worldwide ice cream market is set to continue in the coming years, according to market research prognoses. Creamy dairy ice cream is the consumer favourite by a large margin.
According to Innova Market Insights, the most popular flavours are chocolate, vanilla, and hazel, along with caramel, cookies, berries, and summer fruit. Innova sees further opportunities in the rising demand for new flavours, for example floral, exotic, and regional specialties.
The decisive purchase criterion in ice cream, other than flavour, is its consistency. Whether dairy ice cream, soft serve, or fruit sorbet, each variety must meet functional requirements in terms of texture and melting behavior. To fulfill the criteria specific to the respective variety and product, Hydrosol offers targeted stabilising systems for different kinds of ice cream.
Dairy ice cream and regional specialties
For bulk dairy ice cream there are two systems in the Stabimuls series. Both provide a creamy mouthfeel and prevent the product from melting too fast when served. They also ensure ideal product stability during storage, and longer volume retention.
The main difference between the two systems is that while one contains no palm fat or carrageenan and therefore addresses the free-from trend, the other is designed to be flexible, not just for premium products but also for cost-efficient ice creams.
For the typical elastic consistency and good melting resistance of Turkish and Arabian-style ice creams, a stabilising system from the Stabisol series is the answer. It prevents the formation of ice crystals and gives a stable product with the characteristic mouthfeel.
Soft-serve ice cream and sorbets
For high-quality soft-serve ice cream with a creamy and airy texture, Hydrosol offers a system of selected milk proteins, vegetable fat, emulsifiers, and hydrocolloids.
This compound improves whipping and gives a homogeneous distribution of air in the product, helping achieve a loose, smooth texture. At the same time the system prevents the formation of ice crystals during freezing, for a pleasant mouthfeel.
Production is also uncomplicated, as the system is very well suited to cold dispersion in water or milk. The mixture does not need to be heated nor homogenised, but can be put directly in a soft-serve machine. This stabilising system gives soft-serve ice cream purveyors a reliable, easy to use solution that delivers final products of consistently high quality.
The company’s stabilising system for sorbets enables fruity flavour paired with creamy mouthfeel. The products can either be based on fruit concentrate, or can use flavourings and colour for economical variants. The system provides high air inclusion, for a smooth sorbet.
Thus, whether creamy dairy ice cream, gently-melting soft-serve ice cream, or fruity sorbets, Hydrosol stabilising systems make it possible to flexibly adjust the flavour and appearance of ice cream products to consumer preferences.
Hydrosol is a subsidiary of the independent Stern-Wywiol Gruppe, which has an Asia Pacific regional presence based in Singapore.
