Using MultyDex® in manufacture of milk ice cream helps to regulate the viscosity and increases the strength of its structure, makes it less melting, reduces the degree of sugar crystallization during storage, and also gives a glossy surface to the products during glazing. MultyDex® contributes to the preservation of the structure of low fat or sugar ice cream and the formation of an oily consistency. In addition, you get the ability to control the water freezing point in the product, which extends the shelf life. The use of MultyDex® will not only satisfy the most demanding consumers, but also ensure manufacturability and profitability of production. Choosing from the MultyDex product line, you can get the most diverse range of high-quality and delicious ice cream, including low-calorie.
The advantages of MultyDex® products in the production of ice cream:
- naturalness and dietary;
- high functionality;
- the possibility of stabilizing the water freezing point in ice cream;
- adjusting viscosity and density of ice cream;
- preservation of consistency of low fat and sugar ice cream;
- formation of a typical pleasant organoleptic scale, enhancing the taste of “creaminess”;
- the state of air phase stabilization and improvement of the ability to saturate the air;
- stabilization of the degree of ice-cream overrun and air distribution of the dispersed system;
- extended shelf life.
