Xanthan gum is widely used in frozen food. In ice cream, xanthan gum can adjust the mixture viscosity to make it have a uniform and stable composition. It can make the texture smooth and soft. Adding xanthan gum to ice cream can prevent the formation of large ice crystals in the ice cream tissue and make the ice cream smooth and delicate. At the same time, adding xanthan gum to ice cream can improve its freeze-thaw stability. The cream and water will be evenly mixed during melting, so there will be no slurry separation phenomenon.
Xanthan gum ice cream recipe recommendation: Ziboxan®F80/Ziboxan®200, Ziboxan®BL
Recommended dosage: 0.1%---0.2%
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