Clean Label Ice Cream: Improved Texture and Freeze/Thaw Stability

Citri-Fi 100M40 can be used to replace some industry ice cream stabilizer systems to improve product quality and label declaration. The testing compared Citri-Fi 100M40 versus two well established stabiliser/emulsifier blends in 10% fat vanilla hard pack ice cream. After several months of frozen storage this natural fiber provided:

• Reduced ice crystal formation
• Heat shock or freeze/thaw stability
• Natural smooth, short and soft texture
• Clean finish on the palate
• Reduced melt time

Citri-Fi 100M40 is:

• Natural
• Non-GMO
• Non-allergenic
• Contains no E-number
• Labelled as citrus fiber, dried citrus pulp or citrus flour

Other potential frozen applications include sherbet and fruit-based bars.