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Arthur Branwell & Co 607-22 DairyLux 422

Arthur Branwell & Co 607-22 DairyLux 422 is a spray crystallized, fully integrated, cold water dispersible emulsifier / stabilizer system. The product is composed of monoglycerides and diglycerides of fatty acids, sodium carboxymethylcellulose, guar gum, carrageenan, sodium alginate, and locust bean gum. Classified as E471, E466, E412, E407, E401, and E410, it is used as a thickener, stabilizer, gelling agent, and an emulsifier in ice cream, soft serve, and ice cream desserts.

Functions: Emulsifier, Stabilizer

Labeling Claims: Halal, Kosher

Features: Cold Water Soluble

Technical Data Sheet
Enhanced TDS

Enhanced TDS

Knowde-enriched technical product data sheet

Identification & Functionality

Food Ingredients Functions
E-code
E471, E466, E412, E407, E401, E410
Ingredients
Carrageenan, Locust Bean Gum, Guar Gum, Diglycerides, Monoglycerides, Sodium Alginate, Sodium Carboxymethyl Cellulose
Technologies

Features & Benefits

Labeling Claims
Food Ingredients Features

Applications & Uses

Food & Nutrition Applications
Final Product

Ice cream, sorbets & frozen desserts

Usage

607-22 DairyLux 422 is a spray crystallized, fully integrated, cold water dispersible emulsifier/stabilizer system suitable for intermediate fat range ice cream, soft serve and ice cream desserts

Can be added at any stage of pasteurization but is fully soluble at temperatures above 66°C(150°F)

Dosage is dependant on the level of fat in the finished product

Fat Addition
5% 0.65%
6% 0.60%
8% 0.55%
10% 0.50%

 

Regulatory & Compliance

Certifications & Compliance