Ice cream is a very complex matrix.  Its composed by foam particularly frozen foam, made of small bits of ice and air bubbles.  It is also an emulsion of fat droplets spread through a solution of water and sugar.  This creates air bubbles that are trapped by fat globules (partially coalesced creating a sort of network.

Quality of the air trapped depends on the ice cream technology (industrial; controlled blown air overrun higher than 100%. artisanal uncontrolled blown air – overrun maximum 50%) and on the types and quantities of emulsifiers, fats, proteins, and stabilizers.  Another important factor involved is the aging which allows fat coalescences and other stabilization processes

Our offerings that address this issue

• FiberSmart
• Hi Fibre 115
• Hi Fibre WF
• Meltec
• Hi Smooth