Confectionery / Ingredient applications
Coating
A coating is evaluated through its application behaviour as well as its finished appearance. Whether dipping a frozen dessert or coating a bakery piece, define the substrate, coating thickness and handling conditions before selecting trial ingredients.
Discuss your application
Products
- GLORICH 7155 E(Emulsifier)
- GLORICH 5022(Emulsifier)
- GLORICH 7155 OS(Oil System)
Primary Applications
- Ice cream dip
- Ice cream cone coating
- Bakery goods
- Frozen desserts & desserts
Key Benefits
- Prevents oil separation
- Improved glossiness & viscosity of final product
- Achieved thin layer
- Short crystallization time
- Plasticity coating texture, without cracking
- Avoid fat bloom & water migration
- Melts in the mouth temperature at 35℃