STABILIZERS

When the summer season approaches, a cold and delicious ice cream dessert is something all of us enjoy.  At HTG, we understand that hot temperatures will accelerate ice cream melting and, when refrozen, ice crystallization occurs.  HTG’s StāFreez_* line of stabilizers produce a smooth, creamy textured ice cream and controls ice crystal formation.  Our stabilizers are designed for effective overrun, consistent flavour release and controlled meltdown.  These benefits add value to your product.  Do consumers want to bite into a coarse scoop of ice cream? Of course not! Let our  team of experts assist with your company’s next frozen dessert product launch.

 

HISTORY AND EXPERIENCE

Whether our customer is matching a current formula, solving a production issue or developing a new   product,  HT Griffin’s Technical Services Department is there to help. HTG has been sourcing ingredients for customers since 1955 and custom blending for over 20 years. This extensive experience provides our customers with a single source for formulation,   development, ingredient sourcing and custom blending.

 

COMPETITIVE BENEFITS

· Fully staffed on-site laboratory  focused on product development, quality assurance and process support

· Ingredient sourcing from a worldwide network of hundreds of growers, processors & manufacturers

· HACCP certified with complete traceability

· Third party food safety audited

· Kosher and kosher dairy capabilities

· Made-to-order blends with short lead times and inventory programs

· Custom packaging options

· Streamlined and flexible production facilities

To have one of our experienced representatives do a complete analysis of your ingredient and blending requirements, and advise on product or production saving opportunities, please contact HT Griffin Food Ingredients.

APPLICATION

 

Frozen Desserts

 

Gelato

 

Ice Cream

 

Ice Lolly

 

Ice Milk

 

Novelties

 

Sorbet

 

 

 

HT Griffin Food Ingredients has been a supplier of choice of quality food ingredients for

over 50 years and offers

product solutions

in many areas:

 

· Cheeses

· Meats

· Flavours

· Fruits/Vegetables

· Capsicums

· Confections

· Hydrocolloids

· Custom Blending

 

 

 

 

HT Griffin Food Ingredients Stabilizing Systems for Ice Creams & Frozen Desserts

HT Griffin Food Ingredients

7491 Pacific Circle

Mississauga, Ontario

Canada L5T 2A4

 

TF: (800) 668-5417

 

Email: info@htgriffin.com

 

www.htgriffin.com

 

 

 

HTG Stabilizers

 

StāFreez_*

Stabilizers for Frozen Dairy Desserts

and Novelties

 

 

StāKool_*

Stabilizers for Cultured Dairy Products

 

 

StāBake_*

Stabilizers for Bakery Products

 

 

StāBev_*

Stabilizers for Beverages

 

 

StāDressed_*

Stabilizers for Dressings

 

 

 

 

 

 

*TM of Harold T. Griffin Inc.

StāFreez_* 300

A stabilizing and emulsifying system that adds body and a smooth, dry texture that is ideal for ice cream and modified milk ingredients.  By facilitating good air incorporation and controlling ice crystal formation this stabilizer minimizes carton shrinkage and promotes exceptional overrun.  StāFreez_* 300 works well in HTST and Vat pasteurization processes.

 

StāFreez_* 301

A functional blend of stabilizers and emulsifiers for use in ice cream or frozen dairy desserts.  StāFreez_* 301 has been designed to achieve a rich, creamy textured ice cream with excellent freeze-thaw stability.

 

 

StāFreez_* 302

A stabilizing and emulsifying system for ice cream or frozen dairy desserts that promotes a dry, stiff  texture. By allowing good air incorporation and controlling the formation of ice crystals, StāFreez_* 302 controls the effects of heat shock and is ideal for use in UHT pasteurization systems.

 

StāFreez_* 303

A blend of stabilizers and emulsifiers designed for use in ice cream applications to produce a rich, creamy textured product with excellent overrun.

 

 

 

 

 

StāFreez_* is a line of stabilizing and emulsifying systems designed for ice cream, frozen desserts & novelties. StāFreez_* systems deliver a smooth creamy texture, exceptional overrun, control ice crystal formation & maintain heat shock stability.

StāFreez_*

HT Griffin Inc. 7491 Pacific Circle, Mississauga, Ontario Canada L5T 2A4 * TF: (800) 668-5417 * Email: info@htgriffin.com * www.htgriffin.com

HT Griffin also carries an extensive line of bakery ingredients:

Sweet and Savoury Flavours • Vanilla • Non Dairy Whip Toppings • Sweeteners • Cream Cheeses • Coconut

Confection/Inclusions • Shortening Powders • Fruit (including sundried) • Vegetables (including onion and garlic)

Starches • Rice and Potato Flours • Pectin• Capsicums

StāFreez_* 304

A stabilizer/emulsifier system designed to provide excellent air incorporation and deliver smooth textured body in low fat frozen desserts and novelties.  

StāFreez_* 306

A stabilizing system designed to provide body and texture, promote aeration and enhance freeze-thaw stability in frozen desserts, gelato and sorbet applications.

StāFreez_* 307

This stabilizer aids in the formation of the novelty structure, controls melt down and enhances release from molds.  StāFreez_* 307 is suitable for use in products with a broader PH range, making it ideal for fruit juice ice lollies.

StāFreez_* 308

This stabilizer blend produces a smooth textured, freeze- thaw stable ice lolly.  StāFreez_* 308 is ideal for use in a sport lolly application to assist in the replenishment of fluids and minerals.

 

StāFreez_* 309

A functional stabilizing system designed to produce a rich creamy textured ice cream that controls ice crystal formation and delivers good overrun.

 

 

 

 

OUR MISSION: TO BECOME YOUR SUPPLIER OF CHOICE