Capmix, combined and Clean Label stabilizer for ice creams and sorbets 

Yes and no.

• CAPMIX Sorbet can be dosed like your usual stabilizers
• CAPMIX Ice Cream is used between 1.2% and 1.5%, depending on the recipe

This innovative formulation allows you to optimize your costs and the quality of your mixes, by reducing the quantity of milk powder.

For example: if you were using 3% 0% milk powder, you can go down to 1% – 1.5%.

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Need help adjusting your recipes?

Our R&D department provides free support. Contact us.

No. Working conditions vary depending on the equipment.

We recommend :

• 1.3% to 1.5% for turbine production (according to the recipe)
• 1.2% for freezer production

Start by checking your dosages.

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If everything is in order, our R&D department will analyze the cause with you and suggest the necessary adjustments.

Contactez le service R&D 

Yes, perfectly.

CAPMIX is designed to provide excellent protein stability after homogenisation and is suitable for all types of industrial processes.

• Resists a wide range of pressure (120 to 300 bars)
• Compatible with double homogenisation
• Works even without homogenisation
• Offers very good retention of o (90–100 %)

CAPMIX thus easily integrates into your processes, while ensuring consistent quality.

Yes. Thanks to its strong natural emulsifying power, CAPMIX effectively replaces chemical emulsifiers such as E471, contributing to healthier and "clean label" recipes.

Yes, here are our key recommendations:

1. Reduce the milk powder to 1% – 1.5%
2. Dosage at 1.3% – 1.5% in a turbine or 1.2% in a freezer
3. Incorporate CAPMIX into your sugars before adding them to the liquids
4. Pour the sugar + CAPMIX mixture at 45°C, always in an ascending temperature, never descending

These steps ensure optimal integration of the product and a smooth, stable texture.

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Absolutely. CAPMIX is perfectly suited to artisanal processes (pasteuriser + turbine).

You will achieve a smooth and creamy texture, a balanced dairy flavour, and more natural ice creams, without controversial additives.

See the implementation of CAPMIX in the previous question.

Yes. Thanks to its high emulsifying power and the reduction of lactose, CAPMIX extends the shelf life of your ice creams while preserving their texture and taste.

Ensure that your recipes are well balanced — our R&D can help you with that.

Yes, and by a long way!

CAPMIX is used by artisans and manufacturers around the world.

All share the same objective:

• Improve the quality of their ice creams
• Enhance their labels
• Meeting the growing demand for healthier and more transparent products

Yes, significantly.

By replacing controversial additives such as E471, E472, or E407, CAPMIX helps you simplify your ingredient lists and offer a more natural, more appealing product in the eyes of consumers.

Consult the INSERM study on food additives

The natural gums E412 and E410: health allies and clean label

At CAPMIX, we prioritise natural and well-tolerated ingredients.

The gums E412 (guar gum) and E410 (carob gum) are two plant fibres recognised for their benefits to human health and their safety of use.

The gums E412 and E410 are healthy and safe natural fibres, recognised for their positive effects on digestion, cholesterol, and blood sugar levels.

They offer an ideal alternative to controversial additives (E471, E472, E407) for more natural, more stable, and more premium ice creams.

E412 – Guar gum : why it’s good for you

• It is a natural fibre derived from a leguminous seed
• It helps to regulate cholesterol and stabilise blood sugar levels
• It improves digestive comfort by nourishing the good bacteria in the gut

What studies say :

• A review of 17 clinical trials shows a decrease in "bad" cholesterol (LDL) thanks to guar gum. 🔗 Étude BJN – 2023
• It slows down the absorption of sugars, preventing spikes in blood sugar after meals. 🔗 Jenkins et al., The Lancet
• Its “PHGG” form (partially hydrolysed) improves intestinal comfort and reduces bloating. 🔗 Niv 2016, PMC

What the EFSA says :

✅ No known risk, permitted without limit of addition (“quantum satis”).

🔗 Avis EFSA – 2017

E410 – Carob gum

Why it’s good for you :

• Extracted from the fruit of the carob tree, it is natural, sweet, and well tolerated
• It helps to stabilise the texture of ice creams and improves the digestibility of recipes

It is widely used in anti-reflux infant milk formulas, proof of its safety.

What studies say :

• It significantly reduces regurgitation in infants, without side effects. Étude multicentrique – Nutrients 2024
  Essai clinique – PMC 2020
• In adults, it can help stabilise blood sugar and slightly reduce cholesterol. Revue – Healthline Nutrition
  
  

What the EFSA says :

Perfectly safe, no health concerns reported.

🔗 Avis EFSA – 2017