ICE-CREAM Batch Preparation:
Pre-Mix with stabilizers, emulsifiers and preservatives for Ice-cream batch preparation. Wahal provides complete solutions of premixing the batch with High Shear principles.
High shear doing help to dissolve hydrophobic or hydrophilic ingredients into the solvent and prepared a uniform mixer.
The most commonly used stabilizers in Ice-creams and frozen fruits are as –
- Locust bean gum(LBG)
- Sodium alginate
- Guar Gum
- Xanthan gum
- Sodium carboxy methyl cellulose(Na – CMC)