CRYON ONE Stabiliser

Formulation for Professional Hot-Process Production

CRYON One is a high performance solution engineered for the hot-preparation of perfectly stabilised ice cream and gelato. It provides precise control over structure, aeration, and melt behaviour, delivering a smooth and stable body.

Designed for commercial production, the formulation hydrates efficiently during pasteurisation, prevents whey separation and enhances whipping performance. Compared with general-purpose stabilisers like CRYON Flex, overall CRYON One delivers a cleaner bite, stronger meltdown resistance and even more predictable overrun. It also provides an exceptional heat-shock stability under display storage and temperature fluctuations, making it ideal for both artisanal and industrial processing.

With a balanced combination of mono- and diglycerides and specific hydrocolloids (guar gum, cellulose gum, and carrageenan), CRYON One ensures optimal fat emulsification, a robust air-cell structure and inhibited ice crystal growth. Its viscosity profile (150-300cP) is engineered to be thick enough to hold air but fluid enough to pump through machinery, producing a luxurious texture and refined structure exceeding the industry’s highest benchmarks.

Suitable for ice cream, gelato produced in batch freezers, or continuous freezers with pasteurisation.

Usage

Recommended dosage:  0.4 – 0.8% of total mix weight.

Add to dry ingredients and disperse before pasteurisation. Do not add directly to liquid. Premix with sugar or other powders to prevent lump formation. Designed for hot-process activation (activation point: 80°C). The dosage information above does not replace technological trials.