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For creamy and intense tasting icecream treats

There are a number of different stabilisers added in ice cream production to create a stable foam. They help create a stable ice cream which does not change upon slight temperature differences. One possible stabiliser is calcium sulfate. It helps make a dry and stiff ice cream with a creamy, rich appearance. It also decreases the melting rate of the ice cream without influencing any of its other properties.

Main Benefits
  • Helps maintain texture of ice cream upon slight temperature changes
  • Helps create a stable yet creamy texture
  • Slowed down melting rate
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Calcium Sulfate Dihydrate