Milk-based
The term ice cream usually refers to milk-based ice cream. Depending on the national legislation, milk-based ice cream has a minimum content of milk fat of 9 - 12% and in certain countries minimum 16%.
Contact our specialists
Steen Høeg Larsen
Area sales manager
Alsiano A/S
Blokken 21
Birker?d
3460
Danmark
WorkT: +45 82 30 00 16
HomeM: +45 40 73 84 41
FaxT: +xx xxxx xxxx
Latest news
- 15.4.2012 Alsiano Food Seminar 2012
- 29.2.2012 Meet Alsiano at Foodexpo 2012
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Stabilizer
- Agar-agar
- Carrageenan
- Casein, native
- Egg powder, whole
- Egg powder, yolk
- Fibres, soluble - maize, wheat
- Gelatine
- Gum, arabic
- Gum, guar
- Gum, Konjac
- Gum, locust bean (LBG)
- Gum, tara
- Gum, xanthan
- Inulin
- Maltodextrins
- Milk powders
- Milk protein concentrates
- Milk proteins
- Milk proteins, functional
- Milk proteins, native
- Phosphate, dipotassium (DKP)
- Phosphate, disodium (DSP)
- Phosphates, tetrasodium (TSPP) <