Single ingredients - from the scratch
This natural fibre has a stabilizing and thickening function. Its texture is similar to that of rubber and the most common hydrocolloids; however, it is very useful when an additive has to be completely replaced, and increases the stability of water-in-oil solutions. It has viscosifying, emulsifying and foaming properties, which favour the incorporation of air. Moreover, it lowers the freezing point and is mostly soluble in both cold and warm water.
Soluble and insoluble vegetable fibre product with a dual function: it emulsifies and stabilizes animal and vegetable fats matrices, on the one hand, and it has a binding and jellying effect in free water, on the other hand. It can be used both cold and in pasteurisation, as it replaces chemical emulsifiers and hydrocolloids.
This product helps recreating a solid vegetable fat (similar to margarine, but without additives), thus miming the effect of saturated fats. It also has an interesting use in ice cream, reducing its dripping.
Vegetable fibre with a high binding power in free water. It affects water retention in cold conditions, so it can replace hydrocolloids and increase viscosity. If used in the production of ice cream, it reduces and delays the creation of ice crystals. In confectionery, it slows down the aging of bakery products (also without gluten).
Enzyme preparation which allows to reduce the animal proteins that are generally added to the ice cream (e.g. milk powder or milk proteins or eggs), as it develops links between the available proteins and creates macro-structures which improve the texture of ice cream without adding additional proteins.