Emulsifier & Stabiliser

About

Emulsifiers and stabilisers are functional ingredients used to control texture, consistency and shelf stability in dairy and frozen dessert manufacturing. Emulsifiers work by reducing surface tension between fat and water phases, allowing the two to combine evenly rather than separating. Stabilisers, typically hydrocolloids such as guar gum, locust bean gum or carrageenan, bind free water within a mix, helping control ice crystal growth during freezing and storage while supporting a smoother finished texture. Together, these systems play a central role in the way ice cream and milk ice hold their structure from production through to the point of sale.