Products
SUCREAMO is a standardized blend of various hydrocolloids from vegetable and seaweed sources, permitted emulsifiers etc. SUCREAMO is a specialty stabilizer-cum-emulsifier developed for ice creams and frozen desserts. The user does not need to incorporate any separate emulsifier. SUCREAMO is available as a dry, white to cream powder.
SUCREAMO is designed to give consistent mix viscosities and reproducibility of results. It is recommended that SUCREAMO shall dry blended with sugar followed by addition to the milk/mix under stirring in order to ensure complete solubility and avoid formation of lumps. Heating and good stirring conditions will accelerate the solubility of SUCREAMO. It is recommended to use 0.2% – 0.5% of SUCREAMO for optimum results.
- Easy To Incorporate In The Mix.
- Yields Increased Over run.
- Improves Body And Mouth feel.
- Retards Ice Crystals Size.
- Gives Reduced Melt down.
- Gives Heat Shock Resistance.
- Neutral Taste.
- Prevents Whey Separation (Syneresis).
- Have Good Flavour Release And Good Organoleptic Properties.
- Cost Effective.
SUCREAMO is a series of products offered to impart several properties to improve organoleptic as well as texture of ice cream and frozen desserts.
