I am working on Dairy frozen cream pasteurized only not UHT. Issue/ problem of phase seperation when the cream is thawing at ambient temperature.
Can any one suggest me which stabilizes/gums and emulsifier help to control the phase seperation on thawing.
Note: specifically suggest which single/ combination gum ratios/ dosages ℅ gives better stability in Frozen conditions.
Looking forward to hear from you.