Description
Dessert improvers are specially formulated for use in sweets, ice creams, and frozen desserts.
Dessert improver products that are enzyme-based are specifically designed to enhance creaminess, texture, and overall mouthfeel in dairy and frozen dessert applications. These improvers work by modifying the fat and SNF (solids-not-fat) balance, leading to a smoother, richer consistency and better stability during storage .The recommended dosage is 60 to 80 ml per 100 kg batch, depending on the desired intensity and formulation requirements.
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