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CORE FROZEN DESSERT STABILIZER • TRIAL SIZE Texture is a decision.
Not a guessing game.

Four ingredients. One clean result: smoother scoop, slower melt, no iciness whether you're testing dairy, gelato, or a non-dairy base. Built for chefs who treat frozen desserts as a craft.
Sample jars ship at 50g, enough to run trials across multiple bases before you commit to a case.
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GLUTEN-FREE
VEGAN
NO ARTIFICIAL INGREDIENTS
KOSHER CERTIFIED
MADE IN THE USA
SHELF STABLE (EVEN AFTER OPENING)
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Industry Shifts Behind the Customization Boom

A few key themes shaping the dessert and beverage industry are driving interest in custom products.

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Premium, Unique Flavors

Consumers are craving and expecting experiences now more so than ever. Limited-time offerings, signature flavors, and unexpected twists are becoming must-haves for brands that want to stand out.

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Clean-Label & Natural Colors

With increasing regulations around artificial dyes like Red 40 and growing consumer demand for recognizable ingredients, brands are seeking natural alternatives that don’t sacrifice vibrancy or taste.

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Dietary Demand

Plant-based, vegan, allergen-friendly, and organic options that were once niche are now mainstream expectations. Custom solutions help brands adapt quickly to this demand without compromising flavor or texture.

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Beverage Innovation

Coffee shops, breweries, and cocktail programs are fueling a wave of creativity. From proprietary syrups to custom mixers, unique beverage offerings have become essential to brand loyalty in this growing space.

THE ANATOMY OF CORE Four ingredients. Four jobs. Nothing extra.

Every ingredient in Core earns its place. Here's what's actually happening in the mix and why the balance matters more than any single ingredient on its own.
Maltodextrin

THE FOUNDATION


Carries the gums so they distribute evenly instead of clumping. Adds body without adding sweetness keeps every batch consistent.

Guar Gum

THE FAST THICKENER


Works immediately thickens, traps water, slows melt. Gives your product body the moment it hits the dipping cabinet.

Locust Bean Gum

THE REFINEMENT


Slower to activate, needs heat but this is where smoothness comes from. Keeps ice crystals from growing in storage.

Carrageenan

THE STABILIZER


Keeps dairy proteins evenly distributed and prevents separation. Without it, texture turns coarse and unpredictable.

Tested formulas, ready for your kitchen

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NON-DAIRY BASE

Vegan Ice Cream, Oat Milk Base

Proof that Core holds body and scoopability just as well without any dairy fat.

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GELATO · 8.5% BUTTERFAT

Dark Chocolate Gelato

0.4% usage rate. Cocoa-forward gelato base with a dense, slowmelt texture.

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DAIRY · 12% BUTTERFAT

Blackberry Sweet Corn Ice Cream

0.45% usage rate. A savory-sweet pairing that holds structure through mix-ins and variegate.

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SORBETTO · BASIC

Lemon Sorbet

0.2% usage rate. Bright, citrusforward sorbetto with clean scoop and no iciness.

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Stuck mid-formulation?
Talk to someone who's run this blend before.

Our chef support team helps troubleshoot texture, melt rate, and processing questions free with your sample jar. No sales pitch, just formulation help.

Explore Chef Support
Building something Core doesn't quite cover yet?

Our team can adjust usage guidance or explore a custom blend for your specific application dairy, alt-dairy, or novelty format.

Explore Custom Development
Want all our recipes in one place?

Get the full Recipe Handbook, every tested formula, usage rate, and prep method, bundled as one download.

Download the Recipe Handbook

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Get a sample jar in your kitchen
this week.

50g sample jars, enough to test across multiple bases.
No minimum order, no commitment, just results.