In the food industry, now is the time that frozen dessert companies and ingredient suppliers start preparing for the summer season. Gillco provides ingredient solutions for frozen dessert companies – these ingredients go into applications such as ice cream, frozen yogurt, gelato, sherbet, you name it.
What are Stabilizers?
Stabilizers (Gums & Systems) are a key component in formulating frozen desserts. Stabilizers are added to foods to provide structure, viscosity, stability and other qualities, such as maintaining existing color.
You can add multiple functional ingredients (Gums) to your product yourself, or we can help you find a system that will meet your individual needs. Systems are created as a blend of two or more functional ingredients designed to meet a specific functional or operational need. They’ll help you optimize your raw ingredients lists and processing system by combining several ingredients into a single blend.
We work with one of our manufacturing partners, DuPont, to source the highest quality ingredients for the frozen dessert category. Per DuPont’s website, “Half the world’s ice cream products contain our ingredients that help to achieve desired sensory properties and stability through shelf-life.” You read that right, half the world!
Our Stabilizer Offerings
Below are just a FEW of our stabilizer blends (we’ve got plenty more, just ask!):
Germantown Premium IC Stabilizer
Applications: Ice Cream, Reduced Fat Ice Cream, Frozen Yogurt, Sherbet
Attributes: Warm eating, excellent heat shock protection, suitable for slow hardening, provides body/mouthfeel, clean label
Ingredient Declaration: Locust Bean Gum, Guar Gum, Carrageenan, Standardized with Dextrose
Grindsted SSD 6848
Applications: Ice Cream, Reduced Fat/Low Fat Ice Cream/Frozen Yogurt, Shakes, Soft Serve
Attributes: Warm eating, excellent heat shock protection, suitable for slow hardening, provides body/mouthfeel, prevents mix separation, clean label
Ingredient Declaration: Locust Bean Gum, Guar Gum, Carrageenan, Standardized with Sucrose
Applications: Ice Cream, Shakes, Soft Serve, Sherbet
Attributes: Easy to disperse, dust free, economical, dry/stiff extrusion, suitable for re-sale mixes and slow hardening
Ingredient Declaration: Mono & Diglycerides, Cellulose Gum, Polysorbate 80, Carrageenan
Applications: Ice Cream, Reduced Fat/Low Fat Ice Cream/Frozen Yogurt, Non Fat Ice Cream/Frozen Yogurt, Frozen Yogurt
Attributes: Provides increased body and texture, promotes dry extrusion, good heat shock protection, may protect against shrinkage
Ingredient Declaration: Cellulose Gel, Cellulose Gum, Mono & Diglycerides, Polysorbate 80, Carrageenan, Standardized with Dextrose and Salt
Our Plant-Based Offerings
We also source a line of ingredients for plant-based frozen dessert applications called Vegedan. These systems work for oat, nut and coconut based ice creams.
If you’d like to work with our team to formulate your frozen dessert product, reach out today!