Perfect Your Ice Cream: PGE for Smooth Texture & Heat Shock Resistance

Date: 2025-12-24

Visits: 198

Ice cream quality is defined by its smooth, creamy mouthfeel and stability. PGE is a powerhouse in frozen desserts. It inhibits the growth of ice crystals, ensuring a smooth texture, and stabilizes the fat emulsion, preventing gritty mouthfeel. Crucially, it provides excellent resistance against heat shock during storage and transport, maintaining product integrity.

Create indulgent, stable frozen desserts.
Inquire about PGE for your dairy application:
John Yan | Email: johnyan@zzhonest.com | Phone/WhatsApp/WeChat: +86 18039978321

#IceCream #Dairy #FrozenDessert #Texture #FoodScience

Achieve Higher Volume & Softer Cakes with PGE

The Clean-Label Solution: PGE's Natural Origin & Functionality

Send Your Inquiry

We not only provide a good product, but also provide high quality service. If you are interested in our products,
you can contact us in the following ways.