Many ice creams resist melting longer due to added stabilizers and emulsifiers, but there’s more to discover about these secret ingredients.
Why Some Ice Creams Don’t Melt Easily (The Additives Behind It)
Browsing Tag
Food Additives
7 posts
What Are Stabilizers in Ice Cream (and Are They Safe to Eat)?
Nourishing your ice cream with stabilizers like guar gum and carrageenan keeps it smooth and scoopable, but are they safe to eat?
Plant‑Based Emulsifiers & Stabilizers: Pectin, Agar & Carrageenan
Investigate how plant-based emulsifiers like pectin, agar, and carrageenan can transform your food products and meet consumer demand for clean-label solutions.
Stabilizers & Gums: Guar, Locust Bean, Xanthan & Carrageenan
Gaining insight into stabilizers and gums like guar, locust bean, xanthan, and carrageenan reveals how they enhance food quality and meet consumer needs.
Lecithin and Mono‑Diglycerides: Modern Emulsifiers Explained
Oops, discover how lecithin and mono-diglycerides improve processed foods—continue reading to uncover their secrets and safety.
Emulsifiers Explained: Egg Yolks, Lecithin & Polysorbate 80
Emulsifiers help mix oil and water-based ingredients by stabilizing their connection, and…
Locust Bean Gum in Ice Cream: Functions and Limits
What makes locust bean gum essential in ice cream, and how can understanding its limits enhance your frozen treats?
