Perfecting Texture in Ice Cream with GLUCIDEX® Maltodextrin
Published July 10, 2026
Resource
Formulation Guidance
Discover how GLUCIDEX® maltodextrin helps formulators achieve the perfect ice cream texture: smoother, creamier, and more resistant to ice crystal formation
Ice cream is all about one thing: indulgence. To satisfy consumers, it needs a creamy mouthfeel, a smooth texture, a slow melt, and perfect shape stability.
GLUCIDEX® maltodextrin and dried glucose syrup make that possible. These plant-based carbohydrates act as anti-crystallization agents, keeping ice cream smooth and creamy while avoiding sandiness. Some grades even replace fat without losing that indulgent mouthfeel
Download the brochure to discover how GLUCIDEX® maltodextrin can perfect your ice cream texture.
Perfecting texture in ice cream with GLUCIDEX® maltrodextrin
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