• Gum Additives
    Gum Additives
    • Palm Oil
      Palm Oil

      Emulsifiers & Stabilizers

      • E406 Agar
      • E407 Carrageenan
      • E412 Guar Gum
      • E410 Locust Bean Gum
      • E415 Xanthan Gum

      WHY ARE STABILIZERS ADDED TO ICE CREAM?

      So just why are stabilizers added to ice cream? note that the primary purposes for using stabilizers in ice cream are to:
      • Increase mix viscosity
      • Retard ice crystal and lactose crystal growth during storage
      • Help prevent shrinkage of the ice cream during storage
      • Reduce the rate of meltdown

      WHY ARE EMULSIFIERS ADDED TO ICE CREAM?

      Emulsifiers are added to ice cream to:
      • Promote the partial coalescence (coming together) of fat particles
      • This partial coalescence contributes significantly to smooth and creamy texture due its effect of stabilising more numerous air bubbles during the churning process
      • Produce a dry and stiff ice cream
      • Increase resistance to rapid meltdown

      Vegetable Oil & Fats

      Confectionery Shortening

      It is a hydrogenated palm kernel oil blend with excellent palatability and keeping quality.
      Recommended uses: Coating fat for biscuits and wafers, filling fat for biscuits, whipping cream fat, cocoa butter substitute for moulded products.
      Packaging: 20 kg PE-lined carton

      Ice Cream Fat

      Icecream fat is a hydrogenated palm oil blend with excellent palatability and keeping qualities.
      Recommended uses: ice-cream manufacturing, imitation dairy whipping cream, biscuit and wafer filling
      Packaging: 20kg PE-lined carton

      Cocoa Butter Substitute

      Cocoa Butter Substitute is hydrogenated palm kernel stearin.
      Use in confectionery manufacture as 100% substitute for Cocoa Butter.
      Packaging: 20kg PE-lined carton

      Bakery Margarines & Shortenings

      Pastry Margarine

      Traditional pastry pieces are an excellent product for the manufacture of Puff and Flaky pastry.
      Recommended uses: pies, sausage rolls, apple turnovers and other sweet and savory puff pastries
      Packaging: 10kg & 20kg PE-lined carton

      Premium Vegetable Margarine

      It is the ideal alternative to butter for all Bakery and Foodservice applications.
      It has a silky mouth feel, and exhibits outstanding butter flavour and texture in finished baked product.
      Recommended uses: biscuits, cakes and shortbread
      Packaging: 10kg & 20kg PE-lined carton

      Croissant & Danish Margarine

      It incorporates a natural buttery flavour for the manufacture of premium pastry products.
      Recommended uses: croissants, danish and shortbread
      Packaging: 10kg &20kg PE-lined carton

      Short Pastry Margarine

      With a proven baked through butter flavour, it adds that extra stamp of quality to all your short and sweet pastry lines.
      Recommended uses: short crust, pie and quiche bases
      Packaging: 10kg & 20kg PE-lined carton

      Premium Cake Margarine

      A premium cake margarine with a buttery baked through flavour and texture. It gives excellent lift and volume.
      Recommended uses: cakes and biscuits
      Packaging: 10kg & 20kg PE-lined carton