Summer is here. And what could be better than enjoying a delicious ice cream in the sunshine? With a per capita consumption of 7.9 liters (equivalent to around 113 scoops of ice cream), Germans enjoyed the cold delicacy in 20211.

From our portfolio of minerals, we offer calcium compounds in various qualities for use in your ice cream recipes and pre-mixes.

Calcium is a vital mineral for the human organism. Bones and teeth consist of calcium compounds. Calcium contributes to the healthy functioning of body cells. We need calcium to see, hear and feel well.

It therefore makes sense to combine the product-optimizing properties of the mineral with the health benefits it offers and enrich products with high-purity calcium. For the production of ice cream, we offer you two different food-grade calcium compounds:

Calcium carbonate and Tri-Calcium citrate.

Calcium carbonate is a true all-rounder in food industry. With the help of this mineral compound the end product and production process can be optimized. Calcium carbonate is approved as colorant E 170, and gives ice cream and desserts an appealing white color. At the same time, it is an acidity regulator and stabilizer, and as such it is even approved for organic products. Especially for the food industry MAGNESIA offers a selection of grades in different bulk densities.

Which grade is best suited for your application depends on the other components used and the manufacturing process. Do you have questions about the right quality? Then contact our Food & International Business team. We will be happy to advise you.

Calcium carbonates of MAGNESIA‘s product portfolio:

scoop of vanilla ice cream

Advantages of calcium carbonate in ice cream:

  • Natural white colorant
  • Rounding effects on taste profile
  • Stabilizing effect
  • Volumizing properties
  • Vegetarian and vegan
  • Use in organic products
  • Calcium enrichment

Tri-Calcium citrate, Magnesia 7231, takes the food additive calcium to an even higher level. Tri-calcium citrate, E 333 (iii), offers optimized processability in milk and dairy products. As a result, it significantly improves the ice cream manufacturing process.

In addition, Magnesia 7231 offers due to its chemical properties an even better bioavailability in the human body. If you are not only interested in the advantages as a white colorant and stabilizer, but also in optimized calcium enrichment with better processability at the same time, you should talk to us about tri-calcium citrate.

Advantages of tri-calcium citrate in ice cream:

  • Natural white colorant
  • Rounding effects on taste profile
  • Stabilizing effect
  • Volumizing properties
  • Vegetarian and vegan
  • Use in organic products
  • Calcium enrichment
  • Highest bio-availability

We keep all qualities available for you at our warehouse in Lüneburg and can thus assure you of short-term delivery.

Contact us now

Oliver Stapelfeldt and the Food team supports you with technical know-how and finds tailor-made solutions for your product idea. Also ask for detailed information about specifications, safety data sheets or material samples.

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