Technical / White Paper

Xanthan Gum – a hydrocolloid in ice cream

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Format: PDF file | Document type: Technical / White Paper

Xanthan Gum – a hydrocolloid in ice cream

Ice cream is a luxury food item that is consumed for pleasure – it must be frozen, yet nobody wants it to be icy. It is important to stabilise the complex matrix of frozen foam, emulsified fat globules and suspended ice and lactose crystals. Xanthan Gum is a hydrocolloid that can be used alone, or in combination with other hydrocolloids, to control the crystal growth and modify the melting properties and the mouthfeel of the ice cream.

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