Ice-cream Stabiliser & Emulsifier 

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TextuRole product series consists of texturizing systems that provide functional solutions for dairy and food applications.
The crude materials used in the manufacture are carefully selected, collected, processed and formulated to create most suitable blends for numerous applications.
Besides a broad range of products in the portfolio, tailor-made products and services are also provided for customers' particular needs.
Having the extensive product portfolio facilitates to find an appropriate solution to any issue associated with textural parameters such as hardness, softness, stickiness, gumminess, consistency, viscosity and so on. A predominant one of the leading advantages of the products series is being more cost effective than the alternatives.
Regarding any request for application service, of course, one of the services on-site application assistance, is at customers' disposal depending on the mutual discussions, so well-educated and experienced technical team is pleased to be of service.

Ice Cream Stabilizer:

Ice cream is a frozen dairy product usually manufactured by freezing a mix stirred slowly to incorporate air, prevent large crystals formation, and ensuring a smooth texture.
The main objectives for using stabilizers in ice cream are to produce smoothness in body and texture, reduction in ice and lactose crystal growth during storage especially during heat shock, and to provide consistency to the product and opposition to melting shock.
Stabilizers added to ice cream perform numerous important functions, such as reduced whipping time, controlled fat destabilization, improved dryness, and increased resistance to melting and shrinkage.