Texture Solutions for Frozen Desserts & Ice Cream
Frozen desserts rely on unique ingredient properties to stand above the competition.
Our portfolio of extruded protein crisps, specialty rice flours and glutinous blends enable the creation of a variety of textures in frozen desserts and ice creams.
Our rice crisps can deliver crunch in ice cream novelties while our exclusive PAC® products made of pre-gelatinized rice flour provide even more options with clean labeling for Kosher, Gluten-free, Non-GMO and Organic.
For traditional ice creams and frozen desserts such as Japanese mochi or uruchi PAC® -STAR is the ideal product to assist with challenges such as ice crystal formation and melt properties.
Products:
Benefits:
- Reduced syneresis (freeze-thaw stability)
- Mimics fat
- Thickening agent
- Smooth texture
- Moisture retention
- Creamy mouthfeel
- Prevent bleeding of fruit in baked goods
Applications:
- Ice cream and ice cream bars
- Frozen desserts such as Japanese mochi and uruchi
- Reduced-fat frozen desserts