Home products company profile contact us
Emulsifier Diglycerine ester excelais Riplex natural tocopherol flavor natural color seaweed "Wakame" Plastic Additives
EXCELAISAdvantageDispersibilityRecipeSupport
Recipe
 
EXCELAIS 201P
Macha
Soft Serve
Ice Cream
PDF for Print
Ice Cream Ingredients (%)
Sugar   14.0
Skim Milk Powder 9.4
Glucose Syrup 7.0
Butter   4.0
Macha Powder 1.0
EXCELAIS 201P 0.5
Flavor   *
Water To 100%
*Preferred dosage.
Process:
Raw Material Dispersion & Dissolution
  ↓
Homogenization ( 100 kg/cm² )
  ↓
Pasteurization ( 80ºC/25s )
  ↓
Cooling ( 5ºC )
  ↓
Ageing ( 5ºC/4 hr ) ( Add Flavor )
  ↓
Freezing in Soft Serve Machine 		 
 
EXCELAIS 402P
Low Fat
Ice Cream
PDF for Print
Ice Cream Ingredients (%)
Sugar   15.0
Skim Milk Powder 10.0
Maltodextrin   6.0
Coconut Oil   2.0
Whey Powder 2.0
EXCELAIS 402 0.50
Flavor   *
Coloring   *
Water To 100%
*Preferred dosage.
Process:
Dissolve powder ingredients in water at 45ºC
  ↓
Add Coconut oil at 60ºC, heat up to 80ºC, mix for 10 Minutes
  ↓
Homogenization ( 35/135 kg/cm² )
  ↓
Pasteurization ( 85ºC )
  ↓
Cooling ( 5ºC )
  ↓
Aging ( 24 hours )
  ↓
Freezing ( -5ºC )
  ↓
Hardening ( -30ºC )
  ↓
Storage ( -24ºC )		  
 
EXCELAIS 603P
Creamy
Ice Cream
PDF for Print
Ice Cream Ingredients (%)
Sugar   13.0
Full Cream Milk Powder   11.0
Butter   8.1
Skim Milk Powder 4
EXCELAIS 603 0.50
Flavor   *
Coloring   *
Water To 100%
*Preferred dosage.
Process:
Dissolve powder ingredients in water at 45ºC
  ↓
Mix butter at 60ºC, Mix at 80ºC for 10 Minutes
  ↓
Homogenization ( 35/135 kg/cm² )
  ↓
Pasteurization ( 85ºC )
  ↓
Cooling ( 5ºC )
  ↓
Aging ( 24 hours )
  ↓
Freezing ( -5ºC )
  ↓
Hardening ( -30ºC )
  ↓
Storage ( -24ºC ) 		 
 
EXCELAIS 701S
Frozen
Yogurt
PDF for Print
Ice Cream Ingredients (%)
Sugar   13.0
Skim milk powder 8.0
Butter   4.5
Glucose syrup   7.0
Plain Yogurt   30.0
EXCELAIS 701S 0.4
Flavor   *
Lactic acid   *
Water   37.1
Total   100
*Preferred dosage.
Process:
Raw Material Dispersion & Dissolution
  ↓
Homogenization ( 135/35 kg/cm² )
  ↓
Pasteurization ( 80ºC/25s )
  ↓
Cooling ( 5ºC ) ( Add plain yogurt )
  ↓
Ageing ( 5ºC/4 hr ) ( Add flavor & lactic acid )
  ↓
Freezing ( -5 to -6ºC )
  ↓
Hardening ( -40ºC )
  ↓
Storage ( -24ºC ) 		 
 
EXCELAIS 501P
Orange
Water Ice
PDF for Print
Ice Cream Ingredients (%)
Orange Juice   8.0
Sugar   20.0
Glucose syrup   8.44
EXCELAIS 501P   0.25
Citric acid   0.25
Flavor   *
Water To 100%
*Preferred dosage.
Process:
All ingredient disperse & dissolve at 60ºC
  ↓
Mixing at 75ºC, 10 minutes
  ↓
Homogenization ( 100 kg/cm² )
  ↓
Cooling ( 5ºC )
  ↓
Ageing ( 5ºC/4 hr ) ( Add citric acid )
  ↓
Molding & Freezing ( -30ºC )
  ↓
Hardening ( -40ºC )
  ↓
Storage ( -24ºC )		  
 
EXCELAIS 502P
Mango
Water Ice
PDF for Print
Ice Cream Ingredients (%)
Mango puree ( 10% solid ) 10.0
Sugar   20.0
Glucose syrup   8.44
EXCELAIS 502P 0.25
Citric acid   0.25
Flavor   *
Water Rest   Rest
*Preferred dosage.
Process:
Raw Material Dispersion & Dissolution
  ↓
Homogenization ( 100 kg/cm² )
  ↓
Pasteurization ( 80ºC/25s )
  ↓
Cooling ( 5ºC )
  ↓
Ageing ( 5ºC/4 hr ) ( Add citric acid )
  ↓
Molding & Freezing ( -30ºC )
  ↓
Hardening ( -40ºC )
  ↓
Storage ( -24ºC ) 		 
@ 2008 Riken Vitamin