FMC BioPolymer Introduces Breakthrough Gelstar Technology For The frozen Dessert Industry

Philadelphia - FMC BioPolymer introduces another breakthrough frozen dessert technology within its Gelstar product family. A unique, patent pending technology developed by FMC researchers that makes low fat ice creams taste like full fat ice creams without the need for new processing equipment or unfriendly ingredient declarations required by other stabilizer systems.

According to Chip Venables, Senior Scientist, "FMC has conducted over 200 individual Ice Cream Challenge taste tests that compared a 10% fat ice cream to ice cream with less than 5% fat and using Gelstar technology. These blind ice cream challenges, conducted with independent panels and with ice cream producers, have produced an overwhelming response in favor of the ice cream produced with Gelstar technology. Greater than 80% of participants identified the low fat ice cream with the Gelstar technology as the full fat product".

SOURCE: FMC BioPolymer