Danisco is up again with technological solutions and this time it is to maintain the quality of ice-cream, through a range of functional systems called as CREMODAN ICEPRO. CREMODAN ICEPRO is formulated to maintain the quality of ice cream in the heat of the fast approaching summer. This formulation would restrict the growth of ice crystals, which occur due to temperature fluctuations during, in prolonged storage conditions.
CREMODAN ICEPRO results in a soft and creamy ice cream with very less ice crystals. Danisco uses CREMODAN ICEPRO in milkshakes, sorbets, sherbets, mousse and frozen mousse, soft serves and ice creams. This application not only retards the growth of ice-crystals and improves texture; it also allows air to enter into the ice cream facilitating dryness during extrusion. After making jams and jellies smooth and spreadable, Danisco’s formulation to impart a creamy texture to ice creams this summer is definitely going to prove itself to be a profitable technological innovation in the food industry.
