In ice cream products and frozen desserts, AKUCELL AF 2785 and AF 2782, which differ in particle size, are especially useful in obtaining the required performance. Benefits include:

• prevention of coarse ice crystal formation, even after long storage,
• excellent melting properties,
• good regulation of overrun and 
• perfect solubility in both cold and hot milk.

Here is a standard recipe for soft ice cream, using AKUCELL AF 2785 as stabilizer:

Ingredients	Dosage %	Dry Matter
· Milk approx. 3.6% fat	83	10
· Sucrose	14	14
· Butter	2.5	2.5
· Monodiglyceride	0.25	0.25
· Akucell® AF 2785	0.25	0.25