PRELIMINARY APPLICATION NOTE 01902-SK

Global

FOR EXPERIMENTAL USE ONLY

ICE CREAM STABILIZER BLENDS

Using GENULACTA® carrageenan type LIC-120

Ice cream stabilizer blends ensure that the stability of the ice cream is improved during storage
and secures that the texture and mouthfeel remain pleasant and smooth until served. The effect
of the stabilizer is primarily to control the ice crystal growth during freezing and to reduce
product shrinkage during varying temperature storage conditions.

Furthermore, the stabilizers should provide a creamy melt-down and improve the body of the ice
cream.

GENULACTA carrageenan type LIC-120 is used as one of the ingredients in the ice cream
stabilizer blends to prevent whey-off of the stored ice cream mix. Whey-off occurs if a primary
stabilizer such as guar gum, locust bean gum or CMC is used alone.

The use level of GENULACTA carrageenan type LIC-120 in the finished product is as low as
0.008-0.024%.

Stabilizer blends
Two examples of ice cream stabilizer blends based on different primary stabilizers are listed
below

Stabilizer blend
Ingredients I II
% %

Guar gum 45 -

Locust Bean Gum - 45

GENULACTA® carrageenan type LIC-120 4 4

sucrose or dextrose 51 51
TOTAL 100 100

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or CP Kelco ApS. All Rights Reserved.

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 PRELIMINARY APPLICATION NOTE 01902-SK
Global

FOR EXPERIMENTAL USE ONLY

The ingredients are dry blended. If no further treatment takes place, it is important that the
ingredients have similar particle size to avoid off-blending when the stabilizer blend is handled.

Emulsifiers can be combined with stabilizers without changing ingredient properties.

Ingredient and Processing Notes

Stabilizer blend: the use level of the stabilizer blend depends on various parameters. Especially
the composition of the ice cream is important, and the higher the total solids content is, the
lower the stabilizer blend use level required.

HTST-pasteurization: may require up to 25% higher stabilizer concentration than batch

pasteurization.

Storage conditions: The higher the extent of temperature fluctuations (heat shock) applied
during storage, the higher the stabilizer blend use level is needed.

Ice Cream Ice Milk

Ingredients - %
I II III IV V VI

Milk fat 16.0 14.0 12.0 10.0 6.0 4.0

MSNF 9.5 10.5 11.0 11.5 12.5 13.0
Sugar 15.0 13.5 12.0 11.0 11.0 11.0
Glucose syrup solids 2.0 3.0 4.0 6.0 7.0 7.0
Stabilizer 0.2 0.2 0.3 0.3 0.4 0.4
Emulsifier 0.2 0.2 0.1 0.1 0.1 0.1

Total solids 42.9 41.4 39.4 38.9 37.0 35.5

Disclaimer
The information contained herein is, to our best knowledge, true and accurate, but all recommendations or suggestions are made
without guarantee, since we can neither anticipate nor control the different conditions under which this information and our products
are used. THERE ARE NO IMPLIED OR EXPRESS WARRANTIES OF FITNESS FOR PURPOSE. Each manufacturer is solely
responsible for ensuring that their final products comply with any and all applicable federal, state, and local regulations. Further, we
disclaim all liability with regard to customers' infringement of third-party intellectual property including, but not limited to patents. We
recommend that our customers apply for licenses under any relevant patents.

www.cpkelco.com ©2018 One or more of CP Kelco U.S., Inc. e-mail: solutions@cpkelco.com

or CP Kelco ApS. All Rights Reserved.

2 of 2 Ann-Mari Olsen 04/18