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. . .
Attached:
- Specification: Cremodan SE 334
For pricing & orders:
For technical assistance:
