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A dehydrated glucose syrup and fibre-based improver that ensures ice cream is easy to scoop, increasing body, but not sweetness.
The proteins this improver contains help to increase the incorporation of airinto the ice cream (known as overrun), giving the structure volume, making theice cream warmer to the palate and improving preservation.
Its particular feature is its ability to replace or supplement whipped cream,giving body and volume. Also useful in ice cream to “warm” the mix and increase creaminess. Can be used with milk, milk/cream or an ice cream mix.
This is a monoglyceride-based emulsifier used to give volume, especially tofruit ice creams, but it can also be used in milk-based ice cream.
A mixture of non-freezing sugars designed to improve the creaminess of all types of ice cream, preventing hardening.