| Dairy Ingredients >Ice Cream Application > Icozane |
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| Application |
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| Icozane is an integrated & complete Stabilizer-Emulsifier System for Ice creams/frozen desserts specifically made using Non-dair/Vegetable fats viz. Palm Kernel Oil, Coconut Oil, etc. |
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| Outstanding Properties/Advantages |
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- Imparts the same richness to a non-dairy fat Ice cream as is present in a dairy fat Ice cream
- Offers complete control over wheying off
- Melt down rate of the Ice cream is significantly reduced
- Reveals uniform melting
- Ice cream Mix when drawn from the freezer is stiff and dry
- Creaminess effect is enhanced
- Ice cream can withstand fluctuating temperature conditions without undergoing loss in the quality or texture or developing crystals
- Ice cream does not possess any gumminess, doughiness or stringiness
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| Usage Level |
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| Icozane is to be used at level of @ 0.35% to 0.53% depending on the composition of the mix and the properties desired in the final product. |
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| Preparation Method |
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| For easy dispersion required quantity of Icozane is well mixed into dry sugar, which is then stirred into the mix at 50°C. |
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| Storage and Shelf-life |
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| The shelf-life of this product is a minimum of 12 months from date of production provided it is stored in the tightly closed original packing. |
