Ice cream
We manufacture several specialized stabilizer & emulsifier blends for use in the Ice cream Industry. Currently we offer blends for Ice creams, frozen desserts, kulfi (evaporated milk) and ice candy / ice lollies under the brand names:
1.Algilite – Ice cream (Economical grade)
2.Algicream – Ice cream (Standard grade)
3.Algisnow – Ice cream (Premium grade)
4.Can D – Ice candy
5.Gul B – Kulfi
Algilite
Blended Stabilizer/Emulsifier
● Extremely cost effective.
● Excellent overrun.
● Good meltdown properties.
● Imparts creamy mouth feel. Even frozen dessert has a milk-like taste
Algicream
Blended Stabilizer/Emulsifier
● Reduces heat shock during storage and transportation.
● Retards ice crystal growth even after long storage.
● Good overrun and meltdown properties.
Ice cream , Frozen Desserts
Algisnow
Blended Stabilizer/Emulsifier
● Reduces heat shock during storage and transportation.
● Retards ice crystal growth even after long storage.
● Good overrun and meltdown properties.
● Lower mix viscosity.
● Excellent machinability, even at higher RPM.
Premium Grade ice creams
GUL ‘B’
Blended Stabilizer/Emulsifier
● Reduces protein denature of milk heating.
● Controls ice & lactose crystallization.
● Imparts softness & results in easy cutting of Kulfi.
● Provides creaminess to Kulfi.
● Imparts good flavour retention.
CAN ‘D’
Blended Stabilizer/Emulsifier
● Retards ice crystallization
● Imparts chewy body
● Imparts optimum water binding.
● Imparts uniform coloring and improved flavour release while eating.
Ice Candies, Ice Lollies
Algilite :
| COMPOSITION |
All components are vegetarian and of non-animal origin. Stabilizing and Emulsifying agents are approved by FSSRs (Food products standards & Food additives) 2011, chapter 3.1.6(1) (INS 471, 466, 491, 407, 412). Standardized with approved food additive |
||||||
| DOSAGE |
Dosage varies based on Fat/SNF/TS. Typical dosage guidelines are given below. Percentages are based on total mix.
|
||||||
| DIRECTIONS FOR USE | ● Step 1: Mix Algilite with sugar before addition to the ice cream mix. ● Step 2: The ice cream mix should be at a temperature of 40 ºC or above before adding Algilite. ● Step 3: Heat ice cream mix to 70 ºC after addition of Algilite. |
||||||
| OTHER DETAILS | ● Packaging: 25 Kgs packed in a single food grade HDPE bag with 2 food grade poly propylene liners. ● Shelf Life: 2 years from manufacturing date ● Storage: Store in a cool and dry place |
Algicream :
| COMPOSITION |
All components are vegetarian and of non-animal origin. Stabilizing and Emulsifying agents are approved by FSSRs (Food products standards & Food additives) 2011, chapter 3.1.6(1)(INS 412, 491, 471, 466, 407, 401). Standardized with approved food additives. |
||||||
| DOSAGE |
Dosage varies based on Fat/SNF/TS. Typical dosage guidelines are given below. Percentages are based on total mix
|
||||||
| DIRECTIONS FOR USE | ● Step 1: Mix Algicream with sugar before addition to ice cream mix ● Step 2: The ice cream mix should be at a temperature of 40 ºC or above before adding Algicream ● Step 3: Heat ice cream mix to a minimum of 70 ºC after addition of Algicream |
||||||
| OTHER DETAILS | ● Packaging: 25 Kgs packed in a single food grade HDPE drum. ● Shelf Life: 2 years from manufacturing date ● Storage: Store in a cool and dry place |
Algisnow :
| COMPOSITION |
All components are vegetarian and of non-animal origin. Stabilizing and Emulsifying agents are approved by FSSRs (Food products standards & Food additives) 2011, chapter 3.1.6(1)(INS 491, 412, 471, 466, 407, 401,477). Standardized with approved food additives. |
||||||
| DOSAGE |
Dosage varies based on Fat/SNF/TS. Typical dosage guidelines are given below. Percentages are based on total mix
|
||||||
| DIRECTIONS FOR USE | ● Step 1: Mix Algisnow with sugar before addition to ice cream mix ● Step 2: The ice cream mix should be at a temperature of 40 ºC or above before adding Algisnow ● Step 3: Heat ice cream mix to a minimum of 70 ºC after addition of Algisnow |
||||||
| OTHER DETAILS | ● Packaging: 25 Kgs packed in a single food grade HDPE drum. ● Shelf Life: 2 years from manufacturing date ● Storage: Store in a cool and dry place |
Gul B :
| COMPOSITION |
All components are vegetarian and of non-animal origin. Stabilizing and Emulsifying agents are approved by FSSRs (Food products standards & Food additives) 2011, chapter 3.1.6(1) (INS407). Standardized with approved food additives.. |
| DOSAGE | As per GMP. Typical dosage is 0.2% of total mix. |
| DIRECTIONS FOR USE | ● Step 1: Mix Gul B with sugar before addition to Kulfi mix ● Step 2: The mix should be at a temperature of 40 ºC orabove before adding Gul B ● Step 3: Continue as per normal procedure |
| OTHER DETAILS | ● Packaging: 25 Kgs packed in a single food grade HDPE drum. ● Shelf Life: 2 years from manufacturing date ● Storage: Store in a cool and dry place |
Can D :
| COMPOSITION |
All components are vegetarian and of non-animal origin. Stabilizing and Emulsifying agents are approved by FSSRs (Food products standards & Food additives) 2011, chapter 3.1.6(1) (INS 412, 466, 407, 401). Standardized with approved food additives.. |
||||
| DOSAGE |
Dosage varies based on Fat/SNF/TS. Typical dosage guidelines are given below. Percentages are based on total mix
|
||||
| DIRECTIONS FOR USE | ● Step 1: Mix Can D with sugar before addition to ice candy mix ● Step 2: The ice candy mix should be at a temperature of 40 ºC or above before adding Can D ● Step 3: Add fruit pulp only after total dilution of Can ‘D’ ● Step 4: Continue as per normal procedure |
||||
| OTHER DETAILS | ● Packaging: 25 Kgs packed in a single food grade HDPE drum ● Shelf Life: 2 years from manufacturing date ● Storage: Store in a cool and dry place |
91-417-224-4278