Stabilizers and emulsifiers, especially in frozen desserts, is a MUST to preserve shelf-life, and improve the structure and stability of frozen desserts to prevent iciness or rapid melting. PreGel Texture Improvers are key for obtaining optimal texture in frozen dessert recipes affected by the amount of fats, sugar, water, and flavor utilized. PreGel Stabilizers increase viscosity, improve the smoothness of the product body, and prevent ice crystal formation and melting.
There is no doubt that egg is an essential step in the production of pastry and confections. Albumissimo can be used for Italian meringue and many other pastry decorations; once whipped, the texture remains stable over time. Quick and efficient to produce high quality goods, with no concern for storage or rapidly approaching expiration dates.