Ice cream formulation

Ice cream formulation

Ice cream formulation


Ice cream formulation

How we rapidly estimated the shelf life process?

Assignment:  Formulation of ice-cream and predicting the shelf life in the given time

Solution: At food research laboratory, our team of food technologists applies ‘accelerated shelf-life’ testing to rapidly estimate the change in characteristics with time. We studied changes in sensory characteristics (visual acceptability, texture, colour, aroma flavour or taste), pH and microbiology characteristics (according to the guidelines of the Ministry of Food and Drug Safety) of ice cream. We could able to show shelf life through this methodology of around 24 months at -18 C, while 2 months at 6 C less.

Customer Focussed – Ingredient (Enriched Raw material), Nutrients, Nutraceutical Formulation

Evaluation of shelf stability, microbiology, nutrition Analyses, Sensory Testing Rheological properties, and more

customer-commissioned production  – delivery in one batch with full shelf life

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