What Is a Stabilizer for Water Ices and Ice Pops, and What Is It Used For?
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 CMC helps control ice crystal size and improves resistance to melting. Tara Gum completes the formulation by helping integrate all the ingredients, contributing to a satisfying overall eating experience.
Main Applications
Application | Dosage (% of Finished Product) | Functional Property | Action in Food |
Ice Pops / Paletas | 0.6–0.8% | Stabilizer and Emulsifier | Improves texture, controls ice crystal formation, and delays melting. |
Water Ices | 0.6–0.8% | Stabilizer and Emulsifier | Improves texture, controls ice crystal formation, and delays melting. |
Bolis or Ice Tubes | 0.6–0.8% | Stabilizer and Emulsifier | Improves texture, controls ice crystal formation, and delays melting. |
Fresh Waters (Aguas Frescas) | 0.8% | Stabilizer and Thickener | Provides viscosity. |
Application or Hydration Recommendation
Pre-hydrate Nevalina by first mixing it with sugar. Add the mixture to the preparation while stirring vigorously and continuously.
Potential Side Effects
Exceeding the maximum recommended dosage of 1% may increase the risk of gastrointestinal side effects, such as bloating, gas, or stomach discomfort, as well as possible diuretic effects.
Learn more and discover everything you can create.
Comments