CREMODAN SE VS KREM

CREMODAN SE VS KREM - UNDERSTANDING THE DIFFERENCE


Choosing the Right Ice Cream Stabiliser System

Understanding the differences between these stabiliser systems is important when discussing product applications and formulation requirements.

 

Cremodan SE 30

* Contains: Sodium Alginate, Locust Bean Gum (LBG), Mono-& Diglycerides, Carrageenan, Guar Gum
* Benefits: Excellent body and texture / Improved heat shock resistance / Enhanced creaminess / Strong water-binding properties.

Cremodan SE 334

* Contains: Cellulose, Guar Gum, Carrageenan, Mono- & Diglycerides
* Benefits: Good texture and stability / Easy processing / Suitable for a wide range of frozen desserts.

Krem 532

* Contains: Carboxymethyl Cellulose (CMC), Guar Gum, Carrageenan, Mono-& Diglycerides.
* Benefits: Excellent stability / Good melt resistance / Consistent texture / Cost-effective solution

 

Recommendation

Krem 532 is the closest alternative to Cremodan SE 334 and should be the preferred recommendation when customer is looking for a replacement.

 

What if the Customer Specifically Wants Cremodan SE 30?

Since Cremodan SE 30 contains Sodium Alginate and LBG, which are not in Krem 532, customers can consider the following adjustments.

* Option 1: Add 0,2 % CMC
* Option 2: Add either (1) 0.1 – 0.2 % Sodium Alginate OR (2) 0.1 – 0.2 % LBG

Note: These ingredients are generally supplied in large pack sizes and may require a significant investment.

 

Additional Processing Tips for Better Results

To maximise product quality when using Krem 532:

* Ensure thorough hydration of all dry ingredients.
* Allow adequate crystallisation / ageing time before freezing.
* Maintain good mixing and homogenisation practices.

 

Our Technical Team can Assist with:

* Ice Cream formulations.
* Frozen Dessert stabilisation
* And much more. . .
Notes
Attached:
- Specification: Cremodan SE 334
For pricing & orders:
For technical assistance:

    • Related Articles

    • CREAM CHEESE STABILISER

      CREAM CHEESE STABILSERS REFERS TO A FOOD ADDITIVE OR FORMULATION USED TO ENSURE THAT CREAM CHEESE MAINTAINS ITS TEXTURE, CONSISTENCY AND SHELF STABILITY DURING STORAGE AND USAGE. THESE STABILISERS HELP PREVENT SEPARATION, ENHANCE MOUTHFEEL AND ...

    • STABILISERS FOR DESSERTS AND THEIR FUNCTIONS

      STABILISERS FOR DESSERTS ARE SUBSTANCES THAT HELP MAINTAIN THE DESIRED TEXTURE, CONSISTENCY AND STRUCTURAL INTEGRITY OF VARIOUS DESSERT TYPES. THEY PREVENT SEPARATION, ENHANCE MOUTHFEEL AND IMPROVE SHELF-LIFE. TYPES OF STABILISERS GELATINE DERIVED ...

    • BENEFITS OF PECTIN AS A STABILISER

      BENEFITS PECTIN STABILISER IN JAMS, MARMALADES AND JELLIES. CAN ALSO BE USED IN POPSICLES, FRUIT JUICES, YOGHURT, DAIRY DRINKS, ICE CREAM AND MORE. IMPROVES TEXTURE. PREVENTS WHEY SYNERESIS. INCREASES VISCOSITY. FOR MORE INFORMATION ON APPLICATIONS: ...

    • ACHIEVE QUALITY, TEXTURE AND SHELF-LIFE EXCELLENCE WITH FOOD STABILISERS

      Stabilisers are essential components used in a variety of food products, such as ice cream, sauces, beverages, and dressings. They play a crucial role in improving sensory attributes and preventing separation in these food items. Attached article is ...

    • YOGHURT STABILISER DOSAGES AND MIXING INSTRUCTIONS

      Are you looking to achieve the perfect viscosity in your yoghurt? The key to success lies in the correct dosage of yoghurt stabiliser, Attached with more information on the following: ♠ Thick Viscosity Yoghurt with Full Cream Milk ♠ Thick Viscosity ...