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
