HTG Highlight - Stabilizers for Ice Cream and Frozen Desserts

APPLICATION:

Frozen Desserts

Gelato

Ice Cream

Ice Lolly

Ice Milk

Novelties

Sorbet

HT. Griffin Food Ingredients has been a supplier 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

For a complete product listing please visit our website at www.htgriffin.com

Stabilizing Systems for

Ice Creams & Frozen Desserts

Our Mission: To Become Your Supplier of Choice.

To be removed from this list simply reply to this email with REMOVE in the subject line

If this page does not display properly please click here.

StāFreez_* 100

A stabilizing and emulsifying system that adds body and a smooth, dry texture that is ideal for ice cream. By facilitating good air incorporation and controlling ice crystal formation this stabilizer minimizes carton shrinkage and promotes exceptional overrun. StāFreez 100 works well in HTST and Vat pasteurization processes.

StāFreez_* 101

A functional blend of stabilizers and emulsifiers for use in ice cream or frozen dairy desserts. StāFreeze 101 has been designed to achieve a rich, creamy textured ice cream with excellent freeze thaw stability.

StāFreez_* 102

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 102 controls the effects of heat shock and minimizes carton shrinkage. Ideal for use in UHT pasteurization systems.

StāFreez_* 103

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

HT Griffin 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 registered with complete traceability

· Completed Third Party Food Safety Audit

· Kosher and Kosher dairy capabilities

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

· Custom packaging options

· Streamline 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.

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 allows for a single source for formulation, development, ingredient sourcing and custom blending.

In addition to StāFreez_*stabilizers for Frozen Dairy Desserts and Novelties HT. Griffin Food Ingredients is also launching:

StāBake_*-Stabilizers for bakery products

StāBev_* - Stabilizers for beverages

StāKool_*- Stabilizers for cultured dairy products

StāDressed_* - Stabilizers for dressings

StāFreez_* 200

Well suited for frozen or low fat dairy desserts, this stabilizer system provides excellent air incorporation and good freeze thaw stability. StāFreez 200 also adds body and a smooth creamy texture and mouthfeel similar to higher fat products.

StāFreez_* 201

This single system, functional blend of stabilizers and emulsifiers has been engineered to produce a premium quality low-fat frozen yogurt with a smooth, full, creamy texture. For use in soft serve or hard packed frozen yogurt.

StāFreez_* 202

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

StāFreez_* 300

This stabilizer aids in the formation of the frozen novelty’s structure, controls melt down and release from the mold. StāFreez 300 is suitable for use within a wide PH range making it ideal for fruit ice lollies

StāFreez_* 301

This stabilizer blend produces a smooth textured, freeze-thaw stable ice lolly. StāFreez 301 is ideal for use in a sport lolly application to assist in the replenishment of fluids, carbohydrates, electrolytes and minerals.

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_*

* TM of Harold T. Griffin Inc.

HTG HIGHLIGHT