Cremodan 46 is a blend of various ingredients, including mono- and diglycerides, polysorbate 80, locust bean gum, and carrageenan. These ingredients work together to improve the texture, consistency, and shelf life of ice cream.
Specifically, Cremodan 46 is used to improve the whipping and aeration properties of ice cream mix, increase overrun, stabilize the foam structure, and reduce ice crystallization. It also helps to improve the melting resistance of the final product and prevent the formation of ice crystals during storage.
Cremodan 46 is available in powder form and is added to the ice cream mix during the production process. The recommended usage level is typically around 0.2-0.5% of the total weight of the ice cream mix, depending on the specific application and requirements of the product.
Overall, Cremodan 46 is a popular choice for ice cream manufacturers due to its effectiveness and versatility in improving the quality and stability of ice cream products.
