Dessert Improver

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 and serving. Additionally, such formulations often include components that help improve taste and provide a more indulgent dairy note. They may also incorporate aroma masking agents to neutralize the raw or off-notes typically associated with palm oil, ensuring a cleaner, more appealing flavor profile. These improvers are ideal for use in frozen desserts, dairy-based sweets, and other creamy treats where texture and flavor are critical to consumer satisfaction.The recommended dosage is 60 to 80 ml per 100 kg batch, depending on the desired intensity and formulation requirements.