Ice-Cream & sorbet products
effective – natural – quality conscious
For your ice-cream and sorbet products and the production of premixes, you can benefit from our extensive selection of hydrocolloids and emulsifiers/binding agents based on gum arabic / acacia fibres, which enable you to produce e-number free qualities if required. The use of spray-dried fat powders gives your icre-ceam and sorbet products an improved mouth feel, fewer ice crystals are formed and the melting is delayed. To guarantee the consistent quality of the various types of ice cream, the use of standardised fruit powders (as a supplement to fresh fruits) is recommended. This enables you as the producer to achieve a constant taste and colour.