Dairy Industry Compound Food Grade Emulsifiers For Ice Cream Foaming Agent For Whipping W5

Applications:

•    W5 is widely used in milk drinking, beverage, ice cream, non-dairy creamer, potato chips.

•    Especially in water soluble emulsion application since P4 solubility in 50℃-70℃ water.

•    Suitable for ice cream & non-dairy creamer particularly.

•    Dosage :

1) Milk drinking: 0.12%-0.15% of total products in 50-70℃ with stirring and homogeneity.

2) Beverage: 0.05%-0.15%  of total products in 50-70℃ with stirring and homogeneity.

3) Ice cream: 0.2-0.3% of total products, with 50℃-70℃ water, subject to different butter, fat & oils or margarine.

4) Non-dairy creamer: 1.0%-1.5% of total material, melted with fat & oils in 65℃-75℃, subject to different purpose.

5) Potato chips: 0.3%-1.0% of starch below 70℃ water.

•    When making ice cream

•    Enlarge volume;

•    Shorten whipping time;

•    Avoid forming large ice crystal;

•    Improve mouth feels;

•    Provide creamy texture;

•    Improve stabilization.

•    When making non-dairy creamer

•    Give a more uniform fat globule size distribution;

•    Improved whitening effect;

•    Dissolve in water well;

•    Enlarge whipping cream volume;

•    Shorten whipping time.