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The DairyLux range consists of synergistic combinations of stabilisers encapsulated by an emulsifier to provide cold water dispersible, free flowing emulsifier/stabiliser systems giving a high
level of heat/shock protection, slow meltdown, warm eating properties and good air retention.. The DairyLux range has a wide range of applications within the manufacture of ice cream, sorbets,
desserts and dairy products, with products suitable for every ice cream type. THE BENEFITS OF USING DAIRYLUX Can be added at any stage of the process, even cold · Allows all the hydrocolloids to
remain in the mix until the emulsifier melts and ensures gradual hydration of the hydrocolloids in the system. High level of heat-shock protection Slow meltdown Free flowing, dust free powder Good
air retention Uniformly sized crystals maintaining size in the ice cream Controlled thickening, gelling, emulsifying, water retention & taste – controlling the size of the ice crystals Minimises
weighing up errors
