date:Aug 02, 2012
Extrulce 258, an integrated mixture of emulsifiers and stabilizers, facilitates the incorporation of more air into the mix while maintaining good sensory qualities during high and stable overruns, according to Palsgaard, Morris Plains. It provides and maintains a uniform creamy and rich texture by keeping coarse ice crystals from forming, provides dryness on extrusion and stand-up and meltdown properties, and it protects ice cream against damage from heat shock when exposed to fluctuating temper