Technical Bulletins

Making great ice cream involves more than just flavor. Texture, sweetness, mouthfeel, and product stability are also important factors in achieving a high-quality result. One ingredient that can help enhance these characteristics is monohydrate dextrose, a type of sugar used in the formulation of ice cream, water ices, and other frozen desserts. What Is Monohydrate Dextrose? Monohydrate dextrose is a sugar derived from glucose that contains one molecule of water of crystalliz

An additive designed for the preparation of water-based ices, ice pops, and bolis. This system has been carefully developed to provide exceptional characteristics, enhancing the sensory experience through improved texture, consistency, and resistance to melting. It is formulated with the hydrocolloids Guar Gum, Carboxymethylcellulose (CMC), and Tara Gum. Guar Gum provides texture, improving the bite of ice pops and the body and scoopability of water ices. A balanced amount of

What Is Unflavored Gelatin? Unflavored gelatin is a bovine-derived ingredient obtained from partially hydrolyzed collagen. It is characterized by its ability to form gels and its reversible behavior in response to temperature changes. In Mexico, this ingredient is commonly known as grenetina; both terms are used to refer to the same type of product. Unflavored gelatin can be used in a variety of food applications, including desserts, confectionery, dairy products, ice cream,

Chocolate coating is sensitive to high temperatures. Even when handled properly by the shipping carrier, temperature conditions during transportation may cause the product to melt or arrive partially or completely leaked. Check your state’s shipping risk level before placing your order and consider the recommendations based on the temperature and risk level. Check Your State’s Shipping Risk Level Before Placing Your Order 🟢 Green | Low Risk | Can be shipped normally. 🟡 Yell

Chocolate coating for chilled and frozen products is a specially formulated coating designed to be applied to popsicles, ice cream, ice cream bars, frozen desserts, and other similar products. Unlike conventional chocolate, these coatings are designed to perform effectively in low-temperature applications. When they come into contact with a chilled or frozen product, they quickly form an even layer with a glossy finish, good adhesion, and a pleasant texture when consumed. To

What Is a Stabilizer? A stabilizer helps improve the texture, consistency, and shelf life of ice cream. Its main function is to prevent the formation of large ice crystals, improve the emulsion between fats and liquids, and provide a creamier, smoother, and more stable texture. Benefits of Using a Stabilizer in Ice Cream Creamier Texture: Helps prevent a gritty texture and the formation of large ice crystals. Longer Melting Time: Helps ice cream melt more slowly, maintaining

What Is CMC? CMC is a food additive available as a fine, white to cream-colored powder. It is odorless and tasteless and is derived from cellulose. It is commonly used in food applications to help control sugar crystallization and acts as an emulsifier, stabilizer, thickener, and anti-caking agent. As a result, CMC can significantly improve the texture, consistency, and overall quality of food products. Characteristic Carboxymethyl cellulose (CMC) is a cellulose ether obtaine