Prevent crystallization in frozen food

I'm working on a high sugar and fat formula for frozen desserts. I've already had crystallization problems. I tried to improve the formula by adding trehalose…

1. Ufuk Ayyıldız reply

   hi, Which high sugar? Did you try adding some acids as citric acid to control crystallisation?

2. Food R&D Emeritus reply

   Would you be more clear about the product you are formulating.? ..So we can see how to sort it out Guesswork troubleshooting based on scant information is a waste of time. There a…

3. R&D food scientist reply

   The product is a raw chocolate lava cake. The sugar content in formula is around 25%

4. R&D food scientist reply

   Hi! No, I didn't! Do you have any recommended dose to suggest me?

5. Food R&D Emeritus reply

   Raw chocolate lava cake...Upon further thought you might be making unbaked lava cake..There is not enough information about its composition that will assist in sorting out the iss…

6. Michael Bryanton reply

   Victoria, you still need to add more information. Are you blast freezing first? What is your packaging? What are the ingredient criteria, ie: clean label etc.?

7. Ndukwe O. reply

   Victoria, I will go with @Roy's suggestion. Heat the sugar to produce syrup which is partly invert sugar then freeze your product quickly. Invert sugar is less prone to crystaliza…

8. Ufuk Ayyıldız reply

   [quote "Vic, post:5, topic:6284, full:true"] Hi! No, I didn’t! Do you have any recommended dose to suggest me? [/quote] it depends your formula and your mixture pH. Try 0,02% and…