Vantage unveils Perma-Frost* No-Boil icing stabilizer for commercial frosted baked goods
The new stabilizer can reduce icing development time by up to 50%, streamlining workflows and enhancing throughput.
USA – Vantage Food, a leading supplier of innovative food ingredients and process aids, has introduced Perma-Frost* No-Boil, a cutting-edge icing stabilizer specifically designed for commercial frosted baked goods applications.
The stabilizer is an innovative agar-based solution designed to simplify icing production while enhancing product quality and operational safety.
The stabilizer is tailored for high-volume producers of frosted baked goods, particularly donuts, cakes, and pastries.
Unlike traditional stabilizers that require boiling water during preparation, Perma-Frost eliminates this step entirely.
This not only reduces energy consumption but also minimizes safety risks associated with handling hot liquids in industrial environments.
According to Vantage, the new stabilizer can cut icing development time by up to 50%, streamlining workflows and boosting throughput.
Perma-Frost’s agar-based formulation offers enhanced stability compared to conventional gums, carrageenan, or pectin.
It prevents common icing issues such as cracking, weeping, and moisture migration, ensuring a consistent, glossy finish that holds up under ambient conditions.
The result is longer shelf-life and improved visual appeal for packaged baked goods.
The no-boil feature also supports sustainability goals by reducing water usage and lowering carbon emissions tied to heating processes.
Vantage emphasizes that this innovation aligns with growing industry demand for cleaner, safer, and more efficient ingredient solutions.
Perma-Frost joins Vantage’s expanding lineup of powdered stabilizers, including Perma-Frost Transparent for glazes and Perma-Frost White for ultra-smooth, bright icings.
The new product will be showcased alongside Vantage’s award-winning OptiRelease release agents* and Mallet precision spray equipment* at the upcoming International Baking Industry Expo (IBIE) in Las Vegas, September 14–17.
This launch underscores Vantage’s commitment to innovative food ingredient technologies that combine enhanced functionality with operational efficiency and sustainability.
The company’s Perma-Frost No-Boil icing stabilizer is positioned to help commercial bakeries improve icing production processes and finished product quality while reducing costs and environmental impact.
“Industrial bakers are looking for ways to improve efficiency, enhance worker safety, and evolve sustainability,” said Mike Savidakis, Vice President of Marketing & Technical Innovation at Vantage Food.
“Eliminating the need for a boiling step in production addresses a key challenge without compromising stability or product quality”.
With Perma-Frost, Vantage is setting a new standard in icing technology, delivering speed, safety, and shelf appeal in one innovative solution for commercial bakers worldwide.
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