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Ice cream: for consumers, a refreshing treat; for manufacturers, a complex emulsion.
Maintaining a stable and successful emulsion is dependent on making the right sugar and fiber choices. Particularly in the case of ice creams, the types of sweeteners used play an important role. Choosing the right sweeteners composition helps control the freezing point and prevent sanding, thus ensuring the desired smooth and creamy ice cream texture.
The task facing ice cream manufacturers has gradually become even more complex. Today’s health-conscious consumers would like a choice of reduced sugar and fat formulations, while still expecting a creamy texture and a great taste.
Here’s where Galam’s decades of expertise come in. We offer high quality sweetening ingredients such as non-GMO crystalline fructose, glucose syrup and stevia-based sweeteners, as well as tailored sugar blends. Galam application labs are ideally positioned to offer expert and customized sweetening solutions. Our sweetening specialists analyze every product on its own merits to determine the optimal sweetening formula.