Address: Westbahnstraße 5/9, 1070, Vienna, Austria Phone: (+43) 01-9430308 (+43) 01-9430309 Email: office@hanit-co.com
Make the appropriate choice!
The quality of your ice cream and frozen foods are improved by Hanit pectin as it can slow down the growth rate of crystals, control the size of them and lower the loss of syrup. It also prevents the reduction of flavor and pigment.
Hanit guar gum is added to ice cream to reduce crystal formation as binder and stabilizer. It prevents ice crystal growth and control texture during freezing and as our guar gum has a short hydration, it’s the right choice for ice creams using high-temperature short-time processing.
Many ice cream manufacturers add Hanit xanthan gum to their products since they know that under constantly freezing-thawing circumstances it is able to provide desired stability and water retention capacities to decrease the amount of freezing crystals which is the key to a rich, creamy and smooth ice cream. Hanit xanthan gum also provides your ice cream with a fresh taste, extends the shelf life and preserves the extraordinary heat resistance performance.
Hanit CMC functions as an ice cream stabilizer and improves the water retention and tissue. It’s dissolved quickly both in cold and hot water during the storage process. Since it is insensitive to temperature changes it increases the melting resistance of ice cream. Our CMC gives ice cream a smooth texture and can be rapidly combined with the free water in the material and liquid, with strong dispersion. It’s also able to make the combined materials more uniform, and a more suitable choice for industrial production.
Hanit can offer carrageenan which is a specially formulated product intended for ice cream. In the production of ice cream Hanit Carrageenan will improve rate of expansion, provide smooth and homogenous meltdown by reacting with positive ions in milk and producing a distinct gelling property. It will also impart smooth texture and a flavor release by helping fat and other solid ingredients distribute uniformly and stabilize the protein by inhibiting the precipitation of casein through binding with casein globules.
Hanit Agar acts like a sponge in ice cream and by immobilizing the liquid in, keeps ice crystal growth as small as possible. It also tries to keep the melting process of ice cream slow.
Hanit stabilizers have a very important function in ice cream production such as aeration improvement, control of meltdown, producing creamy and smooth texture, cryoprotection, increasing ice crystal growth by influencing the mechanism of recrystallization during heat shock and preventing whey and shrinkage during storage.