Obtain the perfect ice cream
Choose the right stabilizer
Ice cream should be pleasant, taste good and have fullness. The melting properties must match the end product, whether it is ice cream, gelato or sorbet.
It is always about the ingredients that are put together and both the manufacturing process and the desired end product must be taken into account.
Many stabilizers are suitable for ice cream. The choice of stabilizer is about expectations for both consistency, taste impression and melting properties, but also special considerations for freezing must be taken into consideration. If several different stabilizers are combined in a mixture, several properties can be combined.
The choice of stabilizer or stabilizer mixture can therefore be influenced by several factors, and knowledge of both the preparation and the end product is necessary. We are happy to enter into a dialogue with you and your colleagues to find the perfect solution.
Listen to the video
In the video, our account manager Bent Vogensen tells more about stabilizers for ice cream and what you need to be aware of. For ice cream, both standardized hydrocolloids and customized stabilizer blends are possible solutions.
LBG Sicilia: A competent global partner
In addition to a strong product range, our partnership with LBG Sicilia contributes with specialized professional knowledge and market knowledge, which we jointly use to develop the perfect solution for your ice cream.
Partnership with LBG Sicilia
LBG Sicilia is a global provider of locust bean gum and customized stabilizer blends.