Functional blends for frozen desserts

The main role of functional blends in frozen desserts is to bind the water in the mix and thus reduce ice crystal growth on storage at negative temperatures.

In the tables below the main stabilizer systems are represented: Aglutex®IC, available in the Silvateam range for use in ice creams, ice lollies, fruit ice creams, and sorbets.

Our technicians are available to develop new tailor-made blends to meet the specific needs of our customers.

Ice creams

Applications Product name Declaration Key benefits
Mono portions and family pack ice creams Aglutex IC189 E471, E412, E410 and E407
  • Good quality and price balance
  • Suitable for spoonable products
Mono portions and family pack ice creams Aglutex IC109 E471, E412, E401 and E407
  • Cost saving recipes
  • Extra creamy and easy to scoop
High-quality ice creams Aglutex IC1111 E477, E471, E410 and E412
  • Warm and creamy mouthfeel
  • Reduced ice crystal growth
Instant cold preparations Aglutex IC7823 E473, E417, E412 and E415
  • No pasteurization and no homogenization
  • Suitable for industrial preparations

Ice lollies

Applications Product name Declaration Key benefits
Ice lollies and slushes Aglutex IC444 E412, E405 and E407
  • Reduced ice crystal growth
  • Creamy and chewy structure
Homemade ice lollies, slushes and emulsifier free ice creams Aglutex IC514 E412, E466 and E415
  • Reduced ice crystal growth
  • Cold preparation

Fruit ice creams (sherbets) and sorbets

Applications Product name Declaration Key benefits
Fruit ice creams and sorbets Aglutex IC224 E471, E410, E461, E407 and E440(ii)
  • Suitable for spoonable and extruded products
  • Low melting point