Suitable for Cold or Hot Applications
An all-purpose stabiliser designed to improve texture, body, and shelf life across a wide range of frozen desserts such as ice cream, gelato, frozen yogurt, and sorbet. Suitable for use in cold and hot processes, this versatile blend works with both dairy and plant-based applications.
CRYON Flex reduces ice crystal formation and enhances creaminess, maintaining a smooth texture from production through extended frozen storage. It improves melt resistance and heat-shock stability, helping the product hold its structure for longer in the freezer, and after serving. It can also be used for making your own base, offering a reliable structure for your recipe creations. Ideal for use with batch freezers, pasteurisers, domestic ice cream makers, rolled ice cream pans, and other methods.
Usage
Typically used between 0.6 and 1.0% of total mix weight (e.g., 8 grams per 1kg of ice cream), depending on recipe and texture.
Add to dry ingredients and disperse before pasteurisation. Do not add directly to liquid. Premix with sugar or other powders to prevent lump formation.
Ingredients: stabilisers: cellulose gum, cellulose gel, guar gum, polydextrose,
milk protein, soluble fibre.
Allergens: see in bold.
Free from gluten. Suitable for vegetarians. Store in a dry place away from heat sources. Close tightly after use.
Nutrition Facts |
|
Per 100g basis |
| Energy |
171 kcal |
| Fat of which saturates |
0.1g 0.1g |
| Carbohydrates of which sugars |
10.4g 0.1g |
| Fibre |
82.2g |
| Protein |
1.2g |
| Salt |
1.17g |
Produced in the UK.
