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Emulsifier & Stabiliser
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.
Our Range of Emulsifiers & Stabilisers
Kent Foods supplies a range of food-grade emulsifiers and stabiliser blends for manufacturers working at commercial scale.
Our range includes Cremodan SE 709, a fully integrated blend of emulsifier and stabilisers formulated for use in hardened ice cream and milk ice.
It's composed of locust bean gum (E410), guar gum (E412) and carrageenan (E407), with mono- and diglycerides of fatty acids as the emulsifying component. All raw materials are of non-animal origin. Supplied as uniform, dust-free beads, it can be added directly at any stage of mix preparation, prior to pasteurisation and homogenisation, regardless of the mix temperature used.
Cremodan SE 709 aids air incorporation during freezing, and this actually contributes to consistency and melt resistance in the finished product. It is manufactured to meet FAO/WHO, EU and Food Chemicals Codex specifications where applicable, and is available in bulk 25kg packaging with a two-year shelf life when stored correctly. Beyond this, our stock is suited to a wide range of production requirements, from standard ice cream mixes through to lower-fat formulations.
Explore the Range
Browse our full range of emulsifiers and stabilisers today, available to order online for delivery across the UK.
Any questions? Talk to an adviser today on 0141 473 1634