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.

To achieve the desired sweetness in your ice cream varieties, the use of sugar substances / natural fruit sweetener is ideal. E-number free, lactose-free and organic qualities are available for each of the different raw materials. To enhance the taste in coffee, cocoa or nut ice cream the use of caramel sugar is recommended.
We will be happy to advise you!


Do you have any questions? I would be happy to advise you personally!

Chantal Brühwiler

Chantal Brühwiler

Head of Food & Health

+41 79 811 25 80