Application Profile
TamaGum™ for Ice Cream & Frozen Desserts
Thermal shock during transport causes ice crystal growth and coarse texture in frozen desserts. TamaGum™ controls free water mobility and preserves micro-crystal structure.
Suggested TamaGum™ Grades:TamaGum™-LVTamaGum™-IcePro
Formulation Guidance on Ingredient Replacement:TamaGum™ may help reduce or replace Locust Bean Gum (LBG), Guar Gum, or Carrageenan in frozen dairy systems, subject to application trials.
Technical Capabilities
Functional Performance in Ice Cream & Frozen Desserts
01
Ice Crystal Inhibition
Suppresses ice crystal growth during freeze-thaw cycles.
02
Controlled Melt-Down
Delivers smooth, uniform melt resistance and body.
03
Fat Mimicry
Enhances creaminess in low-fat ice cream and dairy-free sorbets.
04
Overrun Stability
Supports stable air cell incorporation during freezing.
Official Technical Resource6 Formulations Available
Download Ice Cream & Frozen Desserts Recipe & Technical Spec Sheets
Access complete laboratory formulations, processing flowcharts, recommended dosage levels, and functional performance profiles for Ice Cream & Frozen Desserts.