Cargill has helped MolliCoolz develop cryogenically frozen ice cream beads that do not melt and fuse together during distribution and storage using its proprietary Daritech stabilizer.
Ice cream beads are small, individual pellets of ice cream in a variety of flavors and colors. Multiple flavors can therefore be poured directly into the mouth, which the companies say provide the benefit of resulting in less mess and a more unique, novel and sensory experience.
MolliCoolz, which manufactures frozen treats such as ice cream beads and sherbet beads, claims to be a pioneer in using cryogenic freezing for use in frozen treats, but needed help in improving the stability of its products.
During cryogenic freezing, the MolliCoolz product is frozen at a temperature far below its actual freezing point. This allows the beads to be free flowing at normal ice cream temperatures.
However, at a warmer temperature, there was the risk that the beads would melt and fuse together. The company approached Cargill last January for help in finding a solution, on the basis of its technical expertise and experience in cryogenic manufacturing methods.
Read the full FoodNavigator-USA.com story here.
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