Texture improvers are powders added to the ice cream base to keep it smooth, creamy and stable. They bind free water, slow down the formation of large ice crystals and help the ice cream hold its shape in the display cabinet and through small temperature changes.Reach for them when your ice cream is too thin, icy or grainy, melts too quickly or loses its creaminess after a few days. Some improvers also make the ice cream lighter, which means a larger volume. Dosage is low, from 3 g per litre of mix. Packs from 2 to 25 kg. For help choosing and adjusting your recipes, write to us or call.