Icremium is a stabilizing system dedicated to the optimization
of ice-creams quality all along their shelf-life. Its composition is
based on a combination of selected emulsifying and texturizing
ingredients enabling to stabilize the water by limiting the
formation of big cristals, improve the overrun, modulate the
melting point, improve the distribution of fat and optimize the
texture for an optimum tasting quality.
Properties: stabilizer, emulsifier and thickener
Recommended dosage:
0,4 – 0,7%
Recommendations for use:
• Blend ICREMIUM with the other powder ingredients or
incorporate it directly in the liquid phase around 30-40°C
• Blend it then with the remaining ingredients of the recipe and
pasteurize to ensure complete dissolution of the stabilizer
• Allow to cool down and process in the ice cream maker
Examples of typical uses:
ice cream, chantilly
Comment / Limitations:
The dosage should be adjusted to the fat content of the recipe.
For example, it is recommended to use 0,4% of the stabilizing
system if the fat content is above 10% and to increase the dosage
if the fat content if lower