Products in Emulsifiers: Ice Cream

NUTRALYS® S85 Plus N pea protein can be used to enrich plant-based protein powder mixes, RTD and bars, cookies and more. Features Minor green taste compared to other pea proteins High solubility Low viscosity

Nutrisoft® 55 functions as an emulsifier in bakery cake mixes, enhancing volume and crumb structure and imparting antistaling effects in pastry applications. This vegetable-based product is a distilled and spray-chilled mono and diglyceride of edible fatty acids, stabilized with an antioxidant system. It boasts labeling claims of being vegetarian, gluten-free, halal, kosher, and naturally derived. Available in powder form, it finds application in various end uses such as cake mixes, pastry preparations, spoons, ice cream, noodles, doughnuts, and dairy products.

Lamequick® CE 8580 constitutes an aerating system rooted in palm kernel oil, versatile for a wide spectrum of applications within aerated food systems. This complex powder system comprises an emulsifier, protein, and palm kernel oil on a carrier system of glucose syrup, serving as a whipping agent across various dessert applications. Its labeling claims include being halal, kosher, gluten-free, and suitable for vegetarian diets. Presented in a powdered physical form, it features the attribute of improved mouthfeel. Moreover, it boasts certifications and compliance with EU standards, Hazard Analysis Critical Control Point (HACCP), ISO 9001, and JECFA (FAO/WHO).

Lamequick® C represents a complex powder system comprising an emulsifier, protein, and fully hydrogenated coconut oil within a carrier system of glucose syrup. It is employed as a whipping agent in various dessert applications. This aerating system is versatile and suitable for a wide array of applications within aerated food systems. Its functions include serving as an emulsifier and whipping agent. Notably, it bears labeling claims of being halal, kosher, gluten-free, and suitable for vegetarian diets. Available in powder form, it features an improved mouthfeel and finds applications in filling applications, ice cream, mousse, and whipping cream within the food and nutrition sectors.

Lamequick® ME 1-30 represents an aerating system reliant on milk powder, suitable for a wide spectrum of applications within aerated food systems, including cake filling creams, whipping creams, aerated desserts, mousse desserts, ice creams, and milkshakes. This system, when whipped with water, imparts a milky and creamy taste to the preparations. It comprises a complex powder system consisting of an emulsifier, skimmed milk powder, and hydrogenated vegetable oil within a carrier system of glucose syrup, primarily serving as a whipping agent across various dessert applications. Presenting as a white to yellowish powder, it carries labeling claims of being halal, kosher, gluten-free, and suitable for vegetarian diets.

Lamequick® CN 7720 embodies an aerating system grounded in non-hydrogenated coconut oil, suitable for a diverse array of applications within aerated food systems. This complex powder system comprises an emulsifier, protein, and non-hydrogenated coconut oil within a carrier system of glucose syrup, functioning as a whipping agent across various dessert applications. Its labeling claims encompass being gluten-free, halal, kosher, and suitable for vegetarian diets. Notably, it features the attribute of improved mouthfeel. Its applications extend to food and nutrition sectors, including filling applications, ice cream, and mousse.

Lamequick® CNP serves as a palm alternative, functioning as an aerating system rooted in non-hydrogenated coconut oil, applicable across a wide spectrum of uses within aerated food systems. This complex powder system comprises an emulsifier, protein, and non-hydrogenated coconut oil within a carrier system of glucose syrup, primarily employed as a whipping agent across various dessert applications and notably well-suited for artisanal ice cream uses. Presented as a light beige powder, it carries labeling claims of being halal, kosher, and suitable for vegetarian diets.

Lamequick® CE 7273 represents an aerating system particularly well-suited for creating firm foams, such as whipping creams and cake filling creams. This system yields a creamy mouthfeel and imparts a stiff texture to the preparations. Comprising a complex powder system containing emulsifier, protein, and vegetable oil integrated into a carrier system of glucose syrup, it functions as a whipping agent across diverse dessert applications. Its labeling claims include being gluten-free, vegetarian, and halal. Notably, its features encompass a creamy mouthfeel and a firm texture.

Lamequick® VE 28 represents an aerating system solely composed of vegetable ingredients, versatile for a wide array of applications within aerated food systems. This complex powder system contains emulsifier, protein, and vegetable oil integrated into a carrier system of glucose syrup, primarily serving as a whipping agent across various dessert applications such as cake filling creams, whipping creams, ice creams, and mousse desserts. Presenting as a white to yellowish powder, there is a possibility of agglomeration occurring. It carries labeling claims of being halal, kosher, and suitable for vegetarian diets. Notably, it features the attribute of improved mouthfeel.

Lamequick® CE 7279 represents an aerating system adaptable for a wide array of applications within aerated food systems. This complex powder system includes an emulsifier, protein, and fully hydrogenated vegetable oil within a carrier system of glucose syrup, functioning as a whipping agent across various dessert applications. Its functions primarily involve serving as an emulsifier and a whipping agent. The product carries labeling claims of being halal, kosher, gluten-free, and suitable for vegetarian diets. Additionally, it features the attribute of improved mouthfeel.

Lamequick® CE 6630 is a complex powder system comprised of an emulsifier, protein, and fully hydrogenated vegetable oil integrated into a carrier system of glucose syrup. Its application spans various aerated food systems, including cake-filling creams, whipping creams, ice creams, and mousse desserts. Functioning as an aerating system, Lamequick® CE 6630 offers versatility for a wide spectrum of applications within aerated food systems. Its functions primarily include serving as an emulsifier and whipping agent. This product, presented as a white to yellowish powder, carries labeling claims of being halal, kosher, gluten-free, and suitable for vegetarian diets.

Lamequick® CE 6068 represents a complex powder system comprising an emulsifier, protein, and fully hydrogenated vegetable oil incorporated into a carrier system of glucose syrup. Primarily employed as a whipping agent across diverse dessert applications, this high-aerating system stands out for its suitability in mousse desserts while also demonstrating versatility across various aerated food systems. Notably, it carries labeling claims of being non-GMO, vegetarian, halal, kosher, and gluten-free. Additionally, it features the attribute of improved mouthfeel and presents as a white to yellowish powder.

Lamequick® CE 63 comprises a complex powder system containing an emulsifier, protein, and fully hydrogenated vegetable oil combined within a carrier system of glucose syrup. It serves as a whipping agent across various dessert applications. Functioning as an aerating system, Lamequick® CE 63 offers versatility and is suitable for a wide spectrum of applications within aerated food systems. Presenting as a white to yellowish powder, this product carries labeling claims of being halal, kosher, gluten-free, and suitable for vegetarian diets. Additionally, it features the attribute of improved mouthfeel.

Lamequick® CE 7273 Powder represents an aerating system specifically suited for creating firm foams, such as whipping creams and cake filling creams, resulting in a creamy mouthfeel and a stiff texture. This complex powder system comprises an emulsifier, protein, and vegetable oil combined within a carrier system of glucose syrup, functioning as a whipping agent across various dessert applications. Its labeling claims to attest to being gluten-free, vegetarian, and halal, while its features highlight a creamy mouthfeel and a firm texture. Moreover, it holds certifications and compliance with EU standards, Hazard Analysis Critical Control Point (HACCP), ISO 9001, and JECFA (FAO/WHO).

Lamequick® CE 2956 represents a complex powder system comprising an emulsifier, protein, whey powder, and vegetable oil within a carrier system of glucose syrup. Its primary application lies in serving as a whipping agent across diverse dessert applications. It is particularly well-suited for whipping creams and cake-filling creams owing to its dairy-like properties. This product boasts remarkable melting properties, contributing to a unique mouthfeel. It presents as a white to yellowish powder and carries labeling claims of being halal, kosher, gluten-free, and suitable for vegetarian diets.

Monomuls® 90-O 18, in paste form, functions as a vegetarian, halal, and kosher emulsifier. It is gluten-free and designed for various food applications, including butter spreads, margarine, ice cream, pizza, mousse, and shortening. With improved mouthfeel, this product caters to the food and nutrition market, specifically in bakery, confectionery, cooking oils and fat products, dairy, desserts and fruit preparations, and meat, poultry, and seafood.

Lamequick® C 7520 is a complex powder system comprising an emulsifier, protein, and vegetable oil integrated into a carrier system of glucose syrup. It functions as a whipping agent across various dessert applications. This aerating system, grounded in vegetable oil, demonstrates versatility and is suitable for a wide range of applications within aerated food systems. Presenting as a white to yellowish powder, it carries labeling claims of being halal, kosher, gluten-free, and suitable for vegetarian diets. Additionally, it features the attribute of improved mouthfeel.

Lamequick® CE 6630 Powder comprises a complex powder system containing an emulsifier, protein, and fully hydrogenated vegetable oil within a carrier system of glucose syrup. Its primary use is as a whipping agent across various dessert applications. Functioning as an aerating system, Lamequick® CE 6630 Powder offers versatility for a wide range of applications within aerated food systems. Presenting as a white to yellowish powder, it finds applications specifically in ice cream, mousse desserts, and cake filling cream. Notably, it carries labeling claims of being halal, gluten-free, and suitable for vegetarian diets. Additionally, it features the attribute of improved mouthfeel.

Lamequick® AS 352 is a complex powder system composed of an emulsifier, protein, and palm kernel oil integrated into a carrier system of glucose syrup. This product encompasses a high-aerating emulsifier system rooted in non-hydrogenated fat, suitable for various food systems characterized by low pH values. Its application lies in serving as a whipping agent specifically designed for dessert applications featuring low pH values. This product presents as a white to yellowish powder, reflecting its composition as a complex powder system containing emulsifier, protein, and palm kernel oil within a glucose syrup carrier system.

Lamequick® CE 7203 K represents an aerating system rooted in palm kernel oil, adaptable for a wide range of applications within aerated food systems. It constitutes a complex powder system containing an emulsifier, protein, and palm kernel oil integrated into a carrier system of glucose syrup. Its primary application lies in serving as a whipping agent across all kinds of dessert applications. Functioning as both an emulsifier and a whipping agent, this product is presented in a powdered physical form. It holds labeling claims of being halal, kosher, gluten-free, and suitable for vegetarian diets. Notably, it features an attribute of improved mouthfeel.

Lamequick® CE 7203 constitutes a complex powder system containing emulsifier, protein, and palm kernel oil combined within a carrier system of glucose syrup. Its primary application is as a whipping agent across all kinds of dessert applications. Functioning as an aerating system rooted in palm kernel oil, Lamequick® CE 7203 offers versatility for a broad spectrum of applications within aerated food systems. This product functions as both an emulsifier and a whipping agent. It exists in a powdered physical form and holds labeling claims of being halal, kosher, gluten-free, and suitable for vegetarian diets. Notably, it features the attribute of improved mouthfeel.

Lamequick® BF 7318 comprises a complex powder system incorporating an emulsifier, skimmed milk powder, and butter fat within a carrier system of glucose syrup. Primarily, it serves as a whipping agent applicable across various dessert applications. Its unique composition, notably featuring butter fat, renders it particularly well-suited for diverse ice cream applications. Notably, this product does not contain palm fat or vegetable fat, presenting as a white to yellowish powder.

Lamequick® AS 342 is a complex powder system comprising an emulsifier, protein, and fully hydrogenated coconut oil on a carrier system of glucose syrup, specifically intended for use as a whipping agent in dessert applications with a low pH value. This high-aerating emulsifier system is adaptable to a wide array of food systems characterized by a low pH value. It appears as a white-to-yellowish powder. This complex powder system, composed of emulsifier, protein, and fully hydrogenated coconut oil on a carrier system of glucose syrup, is primarily employed as a whipping agent in dessert applications featuring a low pH value.

Cargill Carageenan for Confectionary - Satiagel is a food additive employed as a texturant and functions as a gelling agent, particularly suitable for dairy applications. This product comprises Carrageenan E407 and Dextrose, presenting itself in the form of a creamy-white to light-brown powder with a neutral odor and taste.

Cargill Carageenan for Dairy & Dairy Alternatives - Satiagel & Satiagum is a food additive utilized as a texturant. It acts as a proficient gelling agent, particularly designed to stabilize sterilized dairy products like UHT (ultra-high temperature) liquid creams. This product consists of Carrageenans E 407 and Dextrose, and it is characterized by its creamy-white to light-brown powder appearance, coupled with a neutral odor and taste.

MASEMUL® DMG 9502 is a versatile ingredient used in margarine, bakery products, and coffee whiteners. It acts as an emulsifier and extrusion aid, contributing to the quality and performance of various food products. Applications include agriculture and feed, food and nutrition, printing, and packaging markets. MASEMUL® DMG 9502 brings its unique benefits to a wide array of industries.

MASBLEN® 1301 is a premium powder blend of food-grade emulsifiers and stabilizers. Crafted from non-animal, non-GMO origins, it excels in ice cream and milk ice recipes. Unlock exceptional air incorporation, ensuring a steady overrun for your frozen delights. Elevate your creations with MASBLEN® 1301.

MASBLEN® 2101 is a powder blend of food-grade emulsifiers and stabilizers. Its components are made from raw materials of non-animal and non-GMO origin. Developed for blending into soft serve ice cream dry mix. It provides excellent melt resistance and good shape retention. It imparts a smooth and creamy texture for an improved sensory experience, good standup, and nice fluting characteristics. It also prevents serum separation and controls meltdown.

MASBLEN® 1202 is a remarkable powder blend of food-grade Emulsifiers and Stabilizers. It can also function as a texturizing agent. Derived from non-animal, non-GMO sources, it excels in ice cream and milk ice recipes. Safeguard your creations during distribution and storage with MASBLEN® 1202, preventing heat shock damage, curbing coarse ice crystal growth, and preserving optimal texture.

MASBLEN® 1201 is an optimized emulsifier and hydrocolloid ice cream blend targeted for standard and premium ice cream recipes, providing smooth body, texture, and overrun stabilization. MASBLEN® 1201 is versatile and used in various premium and standard recipe ice creams. Its typical dosage is in the range of 0.45 to 0.6%, depending on the fat levels in the recipe.

MASBLEN® 1102 is a remarkable powder blend of food-grade Emulsifiers and Stabilizers. Crafted from non-animal, non-GMO sources, it shines in ice cream and milk ice recipes. Provides impeccable air incorporation, finely distributed air, and steadfast overrun. Elevate your frozen delights with MASBLEN® 1102.

MASBLEN® 1401 is a premium powder blend of food-grade emulsifiers and stabilizers, sourced from non-animal, non-GMO origins. Tailored for low-calorie ice cream and milk ice applications, it enhances mix viscosity and air incorporation. MASBLEN® 1401 delivers a lusciously creamy texture with a substantial body and simplifies production of low-calorie ice cream.

Ingredion Dairyblend Natural IC CL - 70000111 is a turn-key ice cream stabilizer system that stabilizes and emulsifies. It is used to replace stabilizer systems with mono and di-glycerides for a cleaner label declaration. Dairyblend Natural IC CL is NGMO* and Natural* and can be used to stabilize both hard pack and soft serve formulations.

EmulsiSMART® Emulsifier Powder is a clean-label replacement for traditional emulsifiers such as DATEM, SSL, lecithin, mono-glycerides, and di-glycerides. The targeted combination of plant fibers contains both soluble and insoluble fractions, isolated from plant extracts. Available in a powder delivery system, EmulsiSMART® performs amazingly well head-to-head against chemicals. Used from 0.3 to 6.5% depending on application, EmulsiSMART® Emulsifier is perfect for a wide variety of stabilizing, thickening applications.

T.B. Fruit Apple pectin HM-RS 1 is a high-esterified, rapid-set pectin extracted from apple pomace and standardized with sucrose. Widely used in the food industry, it serves as a thickener, emulsifier, and stabilizer in the production of marshmallows, marmalade, cream for cakes, jellies, jams, mousses, yogurts, and ice cream. The composition includes apple pectin (E440i) and sucrose.

T.B. Fruit Apple pectin HM-MRS 1 is a high-esterified, medium-rapid-set pectin extracted from apple pomace and standardized with sucrose. GMO-free and free from allergens, this product finds extensive use as a thickener, emulsifier, and stabilizer in the food industry, contributing to the production of marshmallows, marmalade, cream for cakes, jellies, jams, mousses, yogurts, and ice cream.