Hydrosol offers targeted stabilisers for new ice cream creations

Growing desire for novel tastes, such as flowery, exotic, and regional specialities has prompted Hydrosol to provide specialised stabilising systems for various types of ice cream.

The systems acknowledge that aside from taste, consistency is the most important factor when making an ice cream buy. Every type, whether it’s fruit sorbet, dairy ice cream, or soft serve, needs to satisfy functional specifications for texture and melting characteristics.

According to Innova Market Insights, the most popular flavours are chocolate, vanilla, and hazel, along with caramel, cookies, berries, and summer fruit. Innova sees further opportunities in the rising demand for new flavours, for example floral, exotic, and regional specialties.

For bulk dairy ice cream there are two systems in the Stabimuls series. Both provide a creamy mouthfeel and prevent the product from melting too fast when served. They also ensure ideal product stability during storage, and longer volume retention.

The main difference between the two systems is that while one contains no palm fat or carrageenan and therefore addresses the free-from trend, the other is designed to be flexible, not just for premium products but also for cost-efficient ice creams.

For the typical elastic consistency and good melting resistance of Turkish and Arabian-style ice creams, a stabilizing system from the Stabisol series is the answer. It prevents the formation of ice crystals and gives a stable product with the characteristic mouthfeel.

For high-quality soft-serve ice cream with a creamy and airy texture, Hydrosol offers a system of selected milk proteins, vegetable fat, emulsifiers, and hydrocolloids. This compound improves whipping and gives a homogeneous distribution of air in the product, helping achieve a loose, smooth texture. At the same time the system prevents the formation of ice crystals during freezing, for a pleasant mouthfeel. Production is also uncomplicated, as the system is very well suited to cold dispersion in water or milk.

The mixture need be neither heated nor homogenised, but can be put directly in a soft-serve machine. This stabilising system gives soft-serve ice cream purveyors a reliable, easy to use solution that delivers final products of consistently high quality.

The company’s stabilising system for sorbets enables fruity flavour paired with creamy mouthfeel. The products can either be based on fruit concentrate, or can use flavourings and colour for economical variants. The system provides high air inclusion, for a smooth sorbet.