We offer a wide range of high performance nuclei, which differ by the dose and the type of heat treatment used: each of these nuclei can increase the product’s viscosity both in cold process and pasteurised products, as it has gelling properties in aqueous solutions, and emulsifying properties when used with fatty matrices of animal and vegetable origin. As a result of that, our nuclei react optimally to thermal shock, thus curtailing the effect of the ‘melting’ phenomenon. Our solutions can be used both for home-made artisanal gelato and industrial-scale production and they give excellent results also when making syrups.

Each of our nuclei is completely natural, gluten-free, allergen-free, vegan, without any additives and without added sugars.