Luxara 400 Series - Emulsifiers/Stabilisers For Ice Cream and Frozen Dairy Products
	Manufactured from vegetable oil based emulsifiers and combined with carefully selected natural stabilisers, the Luxara systems optimise
THICKENING GELLING EMULSIFYING WATER RETENTION TASTE
	400 Series
	The Luxara 400 series can be used as cold dispersible, free-flowing systems in cold water, milk and similar liquids and meet the requirements of the FAO/WHO joint committee.
	6-12% Fat Ice Creams
	Luxara 407 is a system based on Locust Bean Gum to give a warm mouthfeel, controlled overrun and excellent meltdown behaviour. Luxara 413 is a cost effective CMC dominated system suitable for all types of ice cream and gives a creamy structure together with excellent heat shock resistance. Luxara 422 is a well-balanced system suitable for both soft and hard mixes and provides excellent whipping properties in soft ice cream and controlled meltdown when used in hard ice cream.
	Premium Ice Creams
	Luxara 423 is an alginate based emulsifier/stabiliser system, which has been designed to offer minimum ingredient declarations with maximum flavour release and structural properties.
	Sorbet/Sherbet
	Luxara 452 and 453 are cold soluble hydrocolloid combinations designed to give optimal water binding, good flavour release and the ability to facilitate overrun.
	Water Ice Lollies
	Luxara 460 provides an economical system based on Xanthan Gum, which offers a strong water binding effect, stabilised structure through increased viscosity and good flavour release.
	UHT Soft Serve Ice Cream Mix
	Luxara 490 has been designed to produce a UHT mix with conventional viscosity, good texture and eating qualities. Luxara 490 is suitable for direct steam injection and indirect scrapped surface processing.
	Pudding on a Stick
	Luxara 499 is a combination of natural gums developed for a gelled milk stick confection to give a special chewy texture with some overrun.
	Low Cost Recipes
	Luxara 409, 410 and 497 have been specially formulated to provide “low total solids” ice cream with warm eating and mouthfeel characteristics together with excellent overrun and slow meltdown properties.
	Frozen Mousse
	Luxara 430 and 458 are combined emulsifier/stabiliser systems designed for aerated frozen desserts to provide a light open texture, good overrun and shape retention.
	Low Fat/Sugar Free Frozen Desserts
	Luxara 454 has been formulated for milk ice, low fat and no fat/sugar, frozen desserts. This emulsifier/stabiliser system provides creaminess and body together with a uniform texture and slow meltdown.
	Arabic Type Ice Cream
	Luxara 471 and 481 are blends of hydrocolloids developed for use in traditional low fat Arabic ice cream to give good structure and slow meltdown properties.
	Complete Ice Cream Powder Mix
	Luxara 485 is a complete ice cream powder for reconstitution with water into an ice cream mix ready for freezing. Available on request, we can also offer Dairy and Thick Milk Shake Powder mixes. Our knowledge and experience enables us to offer tailor made systems formulated from our extensive range of raw materials together with pack sizes to meet every requirement.