CRYOLINE® Ice Cream Hardening Technology
Technology that’s hard to beat.
The CRYOLINE® Ice Cream Hardening Technology is a highly effective processing technology for ice cream and other frozen desserts that allows for an increase in overrun with no decrease in product quality. Our new hardening technology improves ice cream microstructure – allowing processors to increase overruns in their products, with no changes in taste or overall satisfaction.
Our process for this unique functionality is to divert approximately 10% of the total ice cream flow, portion it into small bits, and deep freeze these bits before adding them back into the main product stream. These small bits effectively freeze the product from within, resulting in a rapid and uniformly hardened product with superior microstructure. Linde’s sidestream technology also allows for new products with creative colors, patterns, shapes, and other desired variegates.
Benefits
• Ability to increase overrun with no quality loss
• Allows creation of new products with creative patterns of colors, shapes, flavors, and variegates
• Rapid hardening reduces load on existing mechanical freezing capacity
• Improves product quality
• Extends product shelf life
• Eliminates stabilizers – which enables a cleaner label
The CRYOLINE® Ice Cream Hardening Technology is a highly effective processing technology for ice cream and other frozen desserts that allows for an increase in overrun with no decrease in product quality. Our new hardening technology improves ice cream microstructure – allowing processors to increase overruns in their products, with no changes in taste or overall satisfaction.
Our process for this unique functionality is to divert approximately 10% of the total ice cream flow, portion it into small bits, and deep freeze these bits before adding them back into the main product stream. These small bits effectively freeze the product from within, resulting in a rapid and uniformly hardened product with superior microstructure. Linde’s sidestream technology also allows for new products with creative colors, patterns, shapes, and other desired variegates.
Benefits
• Ability to increase overrun with no quality loss
• Allows creation of new products with creative patterns of colors, shapes, flavors, and variegates
• Rapid hardening reduces load on existing mechanical freezing capacity
• Improves product quality
• Extends product shelf life
• Eliminates stabilizers – which enables a cleaner label