Ice Cream

Ice Cream

You can ensure the best condition of you ice cream with KREATION Y910, it effectively reduces ice crystal growth during freezing, provides a smooth texture, retards the ice crystal melt rate  while also increasing ice cream mix viscosity. The KREATION Y910 can be used to replace locust bean gum (LBG), a thickening and stabilizing agent in ice cream. Locust bean gum may be contaminated with ethylene oxide, which is prohibited in food production in the EU. Because of its antibacterial, antifungal, and antiviral properties, ethylene oxide is used as a disinfectant. Ethylene oxide is a mutagen, carcinogen, and reproductive toxin. It may not cause an immediate health concern, but it does raise the risk when consumed over time. The use of LBG replacement can help to reduce the risk of Ethylene oxide contamination.

Introducing PROTIMATE® PB85 pea protein isolate, boasting 85% protein content, to amplify the protein levels in your ice cream product. Delivering a powerful protein punch, it's the perfect solution for enhancing nutritional value.

Ice Bar

To make your ice cream more memorable with an impressive mouthfeel, we recommend VERITY®353 to improve body texture and the texture of your ice-bar to deliver that indulgent mouthfeel and flavor. 

Low Fat Ice Cream

Keep up with the trend of low fat ice cream with LYTETEC, the solution that performs as fat replacer. You can keep delivering the right mouthfeel and texture to satisfy your consumer’s health conscious preferences.