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Emulsifier and stabilizer

Emulsion stabilizer for ice cream

A product consisting of emulsifier and stabilizer, applicable to improve and maintain the texture of ice cream

For ice cream
  • JS-SEP JEYDAN 19191 For cone ice cream : This product emphasizes shape retention and maintains its shape for a long time when applying to cone.
  • JS-SEP JEYDAN 18448 For bar ice cream : Solubility is creamy, and soft texture and heatshock resistance are emphasized. It is basically applicable for general ice cream.
  • JEYDAN ES-19134 For gelato ice cream : Ice cream stabilizer to give a texture like rice cake to ice cream.
For ice dessert
  • JS-SP JEYDAN 19108 For ice cube texture ice candy : It gives crispy texture of cookies.
  • JS-SP JEYDAN 18450 For ice candy : It prevents sugar solution exudation, growth of ice crystal, color movement and it helps to break easily.
  • JS-SP JEYDAN 18451 For pencil bar : It prevents sugar solution exudation, growth of ice crystal, color movement and it has soft texture and smooth transfer in packing.
For soft ice cream
  • JEYDAN ES-18945 For soft ice cream : It gives shape retention and soft texture to the product.
For powdered ice cream
  • JEYDAN ES-18452 For powdered ice cream : It gives soft texture to the product.

Emulsion stabilizer for coffee drinks

Main ingredients of this stabilizer are sucrose fatty acid and carrageenan.
This stabilizer suppresses shape change of coffee drinks during valid period.

Emulsion stabilizer for sauce

Main ingredients of this stabilizer are gum ghatti and glycerin fatty acid.
This stabilizer gives soft texture to the sauce and helps for even dispersion of dairy ingredients.