The next generation of texturisers, Hydro-Fi combines the proven power of Citri-Fi® with hydrocolloid stabilizers from Gum Technology to reduce ice crystallization and improve mouthfeel in reduced fat ice cream and sorbets.

For healthier frozen desserts, such as reduced fat ice cream and sorbets, the synergy of citrus fiber and hydrocolloids in Hydro-Fi TGC-1110 provides enhanced product properties and yields. 

Key benefits for reduced fat ice cream:

- Reduces ice crystallization for smooth texture

- Creates smooth, creamy texture with the mouthfeel of full fat product

- Prevents separation of solution before churning

- Increases melting time compared to negative control

Hydro-Fi TGC-1110 also enhances sorbets:

- Create a smooth creamy texture

- Produce a higher yield

- Reduce size of ice crystals

- Increase melting time

Hydro-Fi is the result of a collaboration between Fiberstar Inc. and the Gum Technology Corporation.