Today's consumers are seeking cleaner, simpler labels on their foods and beverages — and for formulators of ice cream, delivering on these expectations is no easy task. This is because processed oils are the traditional choice to help achieve emulsification and stability — yet these mono- and diglycerides are not viewed as label-friendly ingredients. How to formulate for the right eating attributes, functionality, and the right label?
In this new technical paper from Ingredion, you'll see how an innovative turnkey stabilizer system capitalizes on the emulsifying capabilities of natural gum acaia to successfully replace mono- and diglyceride emulsifiers in ice cream applications. Access the report now to see the details, including sensory test results that show how this label-friendly solution performs against traditonal mono- and diglycerides on key texture attributes including firmness, mouth coating, saliva mixing and rate of melt.
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