GENERAL PROPERTIES
- In ice cream, the emulsifier and stabilizer show various functionality which influence the process as well as the quality of the final product.
- The emulsifier component in CRV ICE CREAM IMPROVER improves the emulsification of the fat during mixing and homogenization and maintains the uniform dispersion of the fat particles during ageing.
- The emulsifier also increases the whippability of the mix and promotes a micro-fine air distribution. During freezing, the emulsifier results in a strong but controlled agglomeration of the fat particles. The structure of this three-dimensional network is stable against mechanical stress during further processing. The stabilizer content of CRV ICE CREAM IMPROVER increases the mix viscosity and retards the ice-crystal growth.
- The CRV ICE CREAM IMPROVER improves creaminess, body and mouthfeel. Ice cream with CRV ICE CREAM IMPROVER is distinguished by a good shape retention, slow and smooth melt-down and excellent storability. The structure is stable and insensitive to temperature changes during storage and distribution.
APPLICATION
- CRV ICE CREAM IMPROVER can be used in all types of ice cream, low-fat ice cream and milk ice cream in which milk, cream, butter or vegetable oil are used.
- The dosage depends on the dry substance and the fat content in the mix. Generally, a high fat content requires less emulsifier and a high total solid need less stabilizer. High-fat ice creams are normally also high in total solids. Therefore CRV ICE CREAM IMPROVER can be used for ice cream as well as for low-fat ice cream. The dosage of CRV ICE CREAM IMPROVER depends mainly on the fat content of the mix.
- The emulsifier in CRV ICE CREAM IMPROVER shows high functionality. Even on a low use level, CRV ICE CREAM IMPROVER imparts high stability of the structure and creamy mouth feel.
- CRV ICE CREAM IMPROVER can be dispersed in the cold mix. A premix with sugar or other dry ingredient is recommended.
DOSAGE RECOMMENDATION
| Fat content in ice-cream mix | 3% | 6% | 10% | 11% |
| CRV Ice Cream Improver | approx. 0.35% | approx. 0.30% | approx. 0.25% | approx. 0.20% |
GUIDE FORMULATION FOR INDUSTRIAL ICE CREAM
| Fat (butter or coconut fat) | 10% | 3% |
| Non-fat dry milk | 11% | 12.5% |
| Sugar | 12%-15% | 12%-15% |
| CRV Ice Cream Improver | 0.25%-0.35% | 0.25%-0.35% |
| Salt | 0%-0.10% | 0%-0.10% |
| Flavor and Color | as desired | as desired |
PREPARATION
- For better dispersability, blend CRV Ice Cream Improver with double the quantity of sugar or dextrose
- Disperse powder ingredients in (cold) water
- Melt fat
- Add fat to the aqueous phase at the beginning of heating (40-45 °C)
- Pasteurization and homogenization of the mix /li>
- Cooling to 4 °C
- Ageing (2-4 hours)
- Freezing
- Packing and hardening
VARIATIONS
- An addition of dextrose will lower the ferezing point of the preparation and influence the texture and mouthfeel.
- In fruit flavored ice cream, fruit concentrate is added during freezing.