Ice cream Emulsıfıer

Ovaleks Icecream Emulsıfıer

Instructions for Use and Places of Use : A mixture of herbal emulsifier and stabilizer for ice cream. It is a product that gives volume to the ice cream and prevents the ice cream from being iced and also delays the melting of the ice cream. Ice cream production according to the Turkish food Codex should be used between 1% and 1.5%. It is the raw material used in both hot and cold applications with its gel form

Sample ice cream recipe: 10 liters of milk 2000 g sugar, 180 g ovaleks ice cream emulsifier, 50 g sahlep. Boil the milk well over a medium heat with all the products. Leave to cool after stirring well. After cooling the ice cream milk in the refrigerator, add 1000 g ovaleks whipping powder and turn in the ice cream machine. It is for use in food.

 Storage conditions: keep closed in a cool and dry place.

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