MEC Group has been providing food ingredients for the customers of more than 129 countries for 27 years, the main customers are shown like below image.
STABILIZERS
Stabilizers, emulsifiers in the production of ice cream are the same necessary components as milk; without them it is impossible to make ice cream.The primary purposes for using stabilizers in ice cream are: to increase mix viscosity; to increase the perception of creaminess; to provide resistance to melting; to retard the growth of ice and lactose crystals during storage, especially during periods of temperature fluctuation; to prevent 'wheying off'; and to help prevent shrinkage during storage. Many of these functions are attributed to the enhanced viscosity of the ice cream mix.
Application
Silky and better taste
Stabilizing system based on stabilizers and emulsifiers,designed for the production of hard ice cream. Imparts a smooth, creamy texture. Provides a creamy taste and homogeneous structure.It also can reduce crystals, anti-thawing, smooth mouth feel, increase whiteness, etc. it makes the ice cream get a fine texture and shape, improve mouth feel or freshness, extend shelf life.
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Reduce the feeling of cold
Popsicle Stabilizers.Although stabilizers such as guar gum, alginates, locust bean gum, xanthan gum, CMC and many other types make up only a small portion of the finished product, they have a significant impact on the quality of the popsicle (or ice lolly, ice cube, popsicle, depending on your region) and ultimately the consumer experience.The main function of the stabilizer is therefore to control the formation of ice crystals and to prevent flavor and color from being absorbed from the product when consumed.
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Sugar cone keeps crispness
Ice cream may shrink and soften during storage.This is manifested by the ice cream reducing in volume and detaching from the container wall. In a system with uniform moisture content, if a temperature difference occurs, the moisture at the cold end may condense and the moisture at the hot end may diffuse into the cold end.Using MEC emulsifier can effectively reduce the problem of softening of ice cream cones and reduce the degree of shrinkage of ice cream.
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Multi-layered structure
In order to form this thousand-layer structure, the stabilizer used in ice cream needs to have two important functions.While making the ice cream resist melting, it needs to maintain its shape and certain volume for a long time. MEC stabilizers have this obvious advantage. In order to make the ice cream have a thousand-layer effect, the texture of the ice cream needs to be very fluffy and the overall weight needs to be controlled very light. MEC ice cream stabilizer can keep the weight of ice cream within 80 grams. And it can be customized according to customer requirements. In order to meet the customer's ice cream production needs.
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Mochi Ice Cream
For Ice cream with special skin and filling,MEC stabilizers can be customized according to different ice creams. For example, new ice creams such as glutinous rice cakes has different requirements for stabilizers than other ice creams. In order to make this type of ice cream taste better and softer, MEC's technical team has developed a stabilizer specifically for this type
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Less-sugar, low-fat
Less sugar refers to using low-calorie sweeteners to replace part of the sucrose in the production process. Low-fat refers to using low-fat raw and auxiliary materials , or using specially processed whey protein concentrate or Polydextrose to replace fat , in order to reduce fat and calories. Less sugar and low-fat ice cream has the flavor of regular ice cream, but also has special physiological health care effects with soft , delicate, cool and smooth taste.MEC Group is your highest quality potential supplier.
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Part of Our Customers
Asia
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