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Our experts at Silverson have gained many years of experience working with high shear mixers in many, applications, we have gained a wealth of mixing information. Check out our site to find product, as well as application information. Our experienced engineers offer mixing tips and answer frequently asked questions about high shear mixing operations. You can also watch animations of Silverson high shear mixers in action.
Stabilisers and Emulsifiers make up only a small proportion of an ice cream mix (typically no more than 1%) but contribute a number of properties to the product:
Freeze-thaw stability. When dispersed into the liquid phase, stabilisers hydrate, binding water into a network of small droplets. The restriction in flow of "free" water in the mix prevents large ice crystals from forming during freezing.
The thickening or gelling effect also contributes to "body" and texture (or "mouthfeel").
In low fat products, stabilisers act as gelling and bulking agents, replacing the body and texture normally provided by the fat content.
Emulsifiers are added to ensure the fat content of an ice cream mix is finely dispersed to prevent the product taking on a "buttery" texture.
For further information or to view Ice Cream Manufacture – Hydration of Stabilisers and Emulsifiers as a PDF visit our website, alternatively call our knowledgable team on 01494 786 331.
For more information on Ice Cream Manufacture – Hydration of Stabilisers and Emulsifiers talk to Silverson Machines Ltd