The ongoing growth in the worldwide ice cream market is set to continue in the coming years, according to market research prognoses. Creamy dairy ice cream is the consumer favorite by a large margin. According to Innova Market Insights, the most popular flavors are chocolate, vanilla, and hazel, along with caramel, cookies, berries, and summer fruit. Innova sees further opportunities in the rising demand for new flavors, for example floral, exotic, and regional specialties.
The decisive purchase criterion in ice cream, other than flavor, is its consistency. Whether dairy ice cream, soft serve, or fruit sorbet, each variety must meet functional requirements in terms of texture and melting behavior. To fulfill the criteria specific to the respective variety and product, Hydrosol offers targeted stabilizing systems for different kinds of ice cream.
Creamy Dairy Ice Cream and Regional Specialties
For bulk dairy ice cream there are two systems in the Stabimuls series. Both provide a creamy mouthfeel and prevent the product from melting too fast when served. They also ensure ideal product stability during storage, and longer volume retention. The main difference between the two systems is that while one contains no palm fat or carrageenan and therefore addresses the free-from trend, the other is designed to be flexible, not just for premium products but also for cost-efficient ice creams.
For the typical elastic consistency and good melting resistance of Turkish and Arabian-style ice creams, a stabilizing system from the Stabisol series is the answer. It prevents the formation of ice crystals and gives a stable product with the characteristic mouthfeel.
Gently Melting Soft-Serve Ice Cream and Fruity-Creamy Sorbets
For high-quality soft-serve ice cream with a creamy and airy texture, Hydrosol offers a system of selected milk proteins, vegetable fat, emulsifiers, and hydrocolloids. This compound improves whipping and gives a homogeneous distribution of air in the product, helping achieve a loose, smooth texture. At the same time the system prevents the formation of ice crystals during freezing, for a pleasant mouthfeel. Production is also uncomplicated, as the system is very well suited to cold dispersion in water or milk. The mixture need be neither heated nor homogenized, but can be put directly in a soft-serve machine. This stabilizing system gives soft-serve ice cream purveyors a reliable, easy to use solution that delivers final products of consistently high quality.
The company’s stabilizing system for sorbets enables fruity flavor paired with creamy mouthfeel. The products can either be based on fruit concentrate, or can use flavorings and color for economical variants. The system provides high air inclusion, for a smooth sorbet.
Thus, whether creamy dairy ice cream, gently-melting soft-serve ice cream, or fruity sorbets, Hydrosol stabilizing systems make it possible to flexibly adjust the flavor and appearance of ice cream products to consumer preferences.
