TYSON® ICE CREAM SOLUTIONS
TYSON® Ice Cream Emulsifier & Stabilizer
TYSON® Ice Cream Emulsifying Thickener can not only stabilize the emulsion system of oil and water phases, but also inhibit the excessive formation of ice crystals during freezing, forming fine ice crystals of 0.1mm or smaller, giving the ice cream a smooth and creamy texture that melts instantly in the mouth.
TYSON Ice Cream Emulsifying Thickener maintains the stability of the colloid network without breaking even during slight temperature fluctuations during freezing storage and cold chain transportation at -18℃. It has strong low-temperature stability and inhibits ice crystal recrystallization. Even after multiple freeze-thaw cycles, the ice cream still maintains a fine texture without rough ice crystals or layering.
TYSON® Ice Cream Emulsifying Thickener optimizes the water and oil retention capabilities of the colloid, slowing down the melting speed of the ice cream at room temperature, improving the shape retention, and preventing rapid collapse and deformation during eating or display, suitable for diverse consumer demands such as supermarket freezers and outdoor scenarios.
TYSON® Ice Cream Emulsifying Thickener precisely regulates the hardness of the ice cream through gel composition, making it soft and easy to scoop in the frozen state, melting quickly and leaving no residue after entering the mouth, with a combination of “soft and smooth” and “moderately solid” taste, avoiding the defects of being too hard or too soft.
TYSON® Ice Cream Emulsifying Thickener is compatible with ingredients such as milk fat, vegetable fat, cream, condensed milk, fruit juice, chopped nuts, chocolate，etc.， without coagulation or sedimentation，and can stably support various ice cream formulas such as full milk fat, low fat, low sugar, fruit flavor, and compound flavors.
TYSON® Ice Cream Emulsifying Thickener is not easily degraded during pasteurization (70-85℃) or homogenization processes, and retains its emulsifying and thickening activity even after high-temperature treatment, ensuring the stability of the base material throughout the process from mixing, sterilization to freezing，suitable for automated production line requirements.
TYSON® Ice Cream Emulsifying Thickener uniformly wraps flavor substances, reducing flavor loss during freezing,making the milk aroma and fruit aroma of the ice cream more intense and lasting, releasing the flavor quickly after entering the mouth， avoiding the flavor insipidity caused by rough structure.
TYSON® Popsicle Emulsifier & Stabilizer
TYSON® Popsicle Emulsifier & Stabilizer can quickly encapsulate the oil, dairy components and water in the popsicle, forming a uniform and stable colloid system. It can effectively prevent the formation of large ice crystals and ice residue during freezing, avoiding water separation and layering after thawing, and ensuring a fine and grain-free texture.
TYSON® Popsicle Emulsifier & Stabilizer maintains a stable colloid structure at -18℃ or lower during freezing storage. It does not harden or become brittle, and can maintain the soft and easy-to-chew texture of the popsicle. Even after long-term freezing (3-6 months), it is unlikely to have quality problems such as “frozen hardening” or “layering”, and is suitable for cold chain storage needs.
The colloid network formed by TYSON® Popsicle Emulsifier & Stabilizer supports the formation of a fine and soft ice structure, improving the texture density and optimizing the taste layers. When bitten, it is smooth without being sharp, and melts evenly in the mouth, avoiding the “hard and brittle” or “grainy” feeling of traditional popsicle, enhancing the fullness of the taste, and suitable for various flavors such as milk flavor and fruit flavor.
In slight temperature fluctuations (-10-0℃) during cold chain transportation or storage, the colloid formed by TYSON Popsicle Emulsifier & Stabilizer has excellent anti-freeze and thaw stability, and is not prone to structural damage due to local melting and refreezing, reducing the re-generation of ice crystals, and ensuring the consistency of the popsicle shape and taste.
The colloid of TYSON® Popsicle Emulsifier & Stabilizer is compatible with flavor substances (juice, milk powder, flavor) and can uniformly encapsulate and slowly release the flavor, so that the popsicle can still maintain a rich fruit or milk flavor in the frozen state, avoiding the loss of flavor due to freezing.
The colloid formed by TYSON® Popsicle Emulsifier & Stabilizer is highly compatible with common popsicle ingredients such as milk powder, vegetable fat, juice, fruit pieces, and artificial sweeteners. It has no coagulation or sedimentation and can stably support various formulas such as milk popsicle, fruit popsicle, and multi-flavor popsicle, suitable for innovative product development.