Dairy frozen dessert: how to make the cake stability in freezer

Dear all members, I am doing research on a non bake cheesecake made from the premix powder (mix with cold water or milk to to make the batter, then set in the…

1. Food R&D Emeritus reply

   If you start from.a commercial premix which are already stabilized then you add more stabilizer you will tend to destabilize the emulsion gradually...So thats s hard to tweak by y…

2. johny nguyen reply

   Dear Mr. Roy, Thank you for your support. But i just wonder that k karageenan and locust bean gum are cold water soluble? because the concept of the product is to mix the premix w…

3. Food R&D Emeritus reply

   If you start from scratch are doing instant cold water soluble stabilizers the blend of micro crystalline cellulose,guar, lambda carrageenan or sodium. carboxymethylcellulose, gua…