The role of the Emulsifier /Stabiliser is a key one in the manufacture of many products, especially Ice Cream and Yoghurt. Both the Emulsifier and Stabiliser play vital roles.
Our texturant products are suitable for many Food products including Ice Cream, Sorbet, Gelati, Yoghurts, Bakery & Confectionery, Chocolate products, Mayonnaise etc. Continued development and improvement of Emulsifiers and Stabilisers for the Dessert Industry is our main goal and our research has led us to design a functional system, called the ‘REMCO’ System!
· To assist in Fat dispersion
· To control Fat agglomeration
· To promote air incorporation
· To enable drier extrusion
· To increase smoothness / consistency
· To resist shrinkage on storage
· To increase mix viscosity
· To improve air incorporation
· To give body and texture
· To slow ice crystal formation
· To control meltdown
· To interact with proteins
Seperates, Co-Sprayed & Combined
We have a wide range of co-blended Emulsifier / Stabiliser Systems and blended Stabilisers, with the ability to develop and manufacture bespoke ‘functional ingredients’ to suit any manufacturer’s requirements
Emulsifier / Stabiliser ES250 & ES251
A combination of Emulsifier of vegetable origin and permitted Stabilisers designed for use in all types of freezers including horizontal, being especially suitable for both vertically frozen and soft serve Ice Creams, having high drip resistance on the cone. This unique combination controls melt down, whilst conferring excellent overrun capability.
Emulsifier / Stabiliser ES252
A premier combination of Emulsifier of vegetable origin and permitted Stabilisers setting new standards when used in high solids high overrun Ice Cream. Formulated to withstand temperature variation during distribution and or scooping operations. This unique blend draws upon our extensive experience in the industry.
A modern combination of Emulsifier of vegetable origin together with natural Stabilisers designed for use in a very wide range of frozen confectionery, conferring excellent stability and controlled melt down. It is intended to satisfy today’s requirements for more natural materials, to include in foods and their labelling. It is an extremely versatile material, which will give positive results in any formulation and which freezes well on all types of equipment. It excels when used for horizontally frozen, high overrun, scoopable Ice Cream and long shelf life products; it also performs extremely well in formulations which are low in fat (for example Milk Ice) or which contain milk replacers.
Dessert Stabiliser S288
A modern combination of Stabilisers together with Emulsifiers of vegetable origin designed for use in a very wide range of frozen confectionery (sorbet, sherbet), conferring excellent stability and controlled melt down. It is an extremely versatile material, which will give good results in many dessert formulations (both without milk or fat additions and with modest additions of dairy products) and which freezes well on all types of equipment. It excels when used in exactly the normal method of dispersion for Ice Cream stabilisers.
A modern combination of natural Stabilisers, designed for use in all types of Ice Cream, and other frozen desserts. Suitable for most types of freezer and Ice Cream formulations, capable of producing high overrun in low fat mixes. It is intended to satisfy todays’ requirements for more natural materials, to include in food and their labelling.
An economical modern combination of natural Stabilisers, designed for use in water ice, ice lollies and other frozen desserts. Improves viscosity, air incorporation, texture and melt down characteristics, but used mainly for non-aerated products. It is intended to satisfy todays’ requirements for more natural materials, to include in food and their labelling.
FDL REMCO System
A unique product amongst combined Emulsifier / Stabilisers in today’s market. The key to its ‘uniqueness’ is in the way we process the REMCO System. Overall, the REMCO system simplifies the process of making Ice Cream and gives either cost savings or improved flavour / mouthfeel of Ice Cream. With the added benefit of giving consistent results under the most exacting of process procedures you can rely on the REMCO System to give you the most reliable Emulsifier / Stabiliser system around.
It is, we believe, the simplest and easiest to use combined Emulsifier /Stabiliser system available today.
The product comes in ‘easy-use’ flake form for improved dispersion and melting into liquid mixes. Manufacturers already using this revolutionary combined system have seen dramatic improvements in the overall quality of the frozen food in terms of flavour, overrun, mouthfeel and eating quality. They have found that the Ice Cream gives a ‘warmer eating’ quality giving the impression of an enhanced fat content [creating better quality without the nutritional disadvantage] and an enhanced milk content [improvement of overall quality]. These qualities could instead be used to make the Ice Cream more economical by mix adjustments.
FDL REMCO System 701
Includes a flavour booster that gives Ice Cream made from Vegetable Fat the taste of Dairy Ice Cream.
FDL REMCO System 711
Has the same unique functionality as REMCO 701 but contains no flavour booster.
FDL REMCO System 721
Made with Dairy Fats for full compatibility with all Dairy Ice Cream.
Craftsman’s Choice Base Powders
Craftsman’s Choice - as the name implies - was originally manufactured with the small scale manufacturer in mind. It has however proved very popular with medium size manufacturers as well. The concept for this Base Powder was to offer ‘artisanal’ manufacturers an easier way for producing Ice Cream or Sorbet with the consistent results usually associated with large scale production. With ‘Craftsman’s Choice’, manufacturers are able to produce both British style Ice Cream which meets with U.K. Standards and traditional Italian style Gelato. The base powder system improves the stability of the Ice Cream whilst helping it to stay soft and improve its structure and quality.
· Craftsman’s Choice No.1 - For Ice Cream and Gelato
· Craftsman’s Choice No.3 - For Sorbet (no pasteurisation required)
We offer several Gums for use as Stabilising or Thickening agents for use in a wide variety of applications including Mayonnaise, Dairy products, Water based products, Ice Cream and Bakery applications.
Amongst those available are:
· Guar Gum
· Locust Bean Gum
· Xanthan Gum
We offer non-GMO Lecithin for use in a wide variety of applications including Chocolate and Confectionery, Margarine and Spreads, Baking, and many more.....