New generation of ice cream stabilizer-emulsifier system produced by latest technology. They dissolve readily in the mix and are very cost effective because of higher stabilizer concentration.

Kulfi Stabilizer is a ready Stabilizer for kulfi. The ingredients used in the formulation have been carefully selected and balanced for optimum performance.

WLSTAB - 1 is a ready Stabilizer for water / ice Lolly The ingredients used in the formulation have been carefully selected and balanced for optimum performance. This is the material what you are looking at just add WLSTAB - 1 and you need not have to add any other material. 

Snow Stab ( Stabilizer cum Emulsifier )

Snow Stab is a ready blend of Stabilisers and Emulsifier, tailor made for Ice creams. This blend consist of various types of Gums such as Sodium CMC, Sodium Alginate, Gum Carragenan,L.B.G., Gum Xanthan, G.M.S., etc. (E 471,E 401,E 466,E 410,E 407,E 415) as an Ingredient which are used for Icecreams. All the Gums are blended according to individual properties in suitable proportion to achieve required results in an Ice Cream .

DOSAGE :
The recommended Dosage of Snow Stab is 0.4% of the total Batch quantity, to be added along with SUGAR preferably at 60 C. Note that Snow Stab should not be add alongwith SMP.
 
ADVANTAGES :
 
  • Snow Stab has an advantages of handling single product with all the features, no need to add different products for various properties of Ice Cream.
  • Snow Stab will improve Melting characteristics for tropical climate.
  • Snow Stab will Improve the Body with smoothTexture.
  • Snow Stab prevent from Ice crystal formation.
  • Snow Stab strengthen the binding properties of Ice Cream.
  • Snow Stab provides Flavour enhancment
  • Snow Stab provide you required Over run.
  • Snow Stab enhanses Creaminess effects.
 
PROPERTIES :
 
  • The addition of Snow Stab will prevent formation of ice-crystals by combining with large quantities of water and holding it as water of hydration, thus resulting into fine texture in the Ice creams.
  • Snow Stab binds free water and acts as a stabilizer for Ice-cream. Free water in Ice-cream causes grainy texture,ice crystals and poor melt down properties and poor heat shock resistance in finished Ice-creams.
  • Snow Stab binds free water without disturbing the viscosity characteristics of the Ice-cream mix.
  • Snow Stab will also prevent bleeding of free water and the formation of large ice crystals. Its water absorbing and water holding characteristics and its excellent acid compatibility make it suitable for this use.
 

Snow Stab is 100 % VEGETARIAN PRODUCT.

 
USAGE GUIDELINES :
 
Start heating the milk, add sugar alongwith SMP. After complete dissolution of SMP and Sugar it is suggestable to add Snow Stab at 60 C with balance quantity of sugar. After the dissolution of same add Cream / Butter. Take the Mix to 80 C and keep it for 5 Minutes and stop heating the Mix. For best result it is suggestable to keep the Mix for minimum of 4 to 6 hours for Aging.
 
PACKING :
Packing available in 25 Kgs in HDPE bag.
 
 

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Kulfi Stabilizer (Specially Tailor-made for Kulfi)
 

ADVANTAGES :
 
 
  • Kulfi Stabilizer will improve viscosity with lower dosages and in turn results in lesser milk consumption.
  • Kulfi Stabilizer improves softness to Kulfi which in turn results in easy cutting of the Kulfi Roll.
  • Kulfi Stabilizer is a complete Stabilizer and improves Melting properties. i.e. Slow Melting.
  • Kulfi Stabilizer will help in providing creaminess(mawa effect) to Kulfi.
  • Kulfi Stabilizer will prevent icy crystal formation in the body and over the surface.
  • Kulfi Stabilizer impart good Flavour Retention characteristics.
DOSAGE :
The recommended dosage of Kulfi Stabilizer is 0.20% of total Batch Quantity (i.e. 20gms. per 10 Liters Batch Size) and to be added along with Sugar at around 55- 60C.
PACKING :
Packing available in 25 Kgs Bag, However customized packing can be done.

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Snow Lolly Stab (Specially Tailoremade for Water / Ice Lolly)
SNOW LOLLY STAB is a ready Stabilizer for water / ice Lolly The ingredients used in the formulation have been carefully selected and balanced for optimum performance.
ADVANTAGES :
  • SNOW LOLLY STAB is a complete Stabilizer and improves Melting properties. i.e. Slow Melting.
  • SNOW LOLLY STAB improves shape retention i.e. avoid Lolly to become De-Shape.
  • SNOW LOLLY STAB impart good Flavour Retention i.e.one will have flavour (say Orange/Mango/etc.) till the very end of Lolly.
  • SNOW LOLLY STAB will prevent white lining of ice to be formed on the body of Lolly.

 

DOSAGE :
The recommended dosage of SNOW LOLLY STAB is 0.15 to 0.20% of total Batch Quantity (i.e. 15gms.to 20gms. per 10 Liters Batch Size) and to be added alongwith Sugar at around 55- 60C.
PACKING :
Packing available in 25 Kgs.,however customized packing is available.
Procedure to make Water Lolly from SNOW LOLLY STAB
  • Take around 72 Liters of Water and starts to Heat it.
  • Put 20 Kgs of Sugar at 45 C and stir the Solution.
  • After 5 Minutes add 3.5 Kgs of Liquid Glucose in the solution.
  • Allow the sugar get dissolve
  • At around 65 C take 150Gms of SNOW LOLLY STAB and mix it in balance quantity of 4.5 Kgs Sugar. Mix it thoroughly and slowly put into the solution.
  • If you are adding any Fruit pulp, add it after the Total dissolution of SNOW LOLLY STAB.
  • Heat the Solution till 80 C and stop the flame.
  • Allow the solution to come to the room temprature and then put it into the moulds.

Note: Need to mainatain Bricks from 26 to 28 for best result.

 

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Glyceryl Monostearates
Glyceryl Monostearates are widely used in variety of cosmetic formulations. They are excellent primary and auxillary emulsifiers and stabilizers have a pronounced bodyfying effect in cosmetic systems and are opacifiers and emollients. It is widely used in ice-cream, confectionery and bakery applications as an emulsifier.

Glyceryl Monostearate are available in SELF EMULSIFYING, FOOD GRADE & NON SELF EMULSIFYING GRADE available in flakes and powder form.

Packaging is available from kg - 25 kg with our brand name PEACOCK.
Analysis Report :

Sr. No

Product specification

G.M.S. (PEACOCK)

1.

Appearance

White to creamish flakes beads

2.

Odor

Mild fatty

3.

Iodine Value

3 Max

4.

Acid Value

3 Max

5.

Alpha Monoglycerides

40 Min

6.

Saponification Value

145-165

7.

Moisture% Karl Fischer

2 Max

8.

Melting point Deg. Cel

58-62 Degree

9.

Soap Content

3-7

10.

Dispersibility

Stable dispersion in hot water


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