- All round stabilizer/emulsifier system suitable for industrial ice cream.
- Special system provides extra creaminess in ice cream. It has the capacity to produce creamier ice cream and allows reduction of fat, without reducing creaminess. This may also mean cost reduction.
- Special product for the production of ice cream with 0% fat and 0% sugar.
- Special product for the production of instant powder ice cream mixes and other frozen desserts, without pasteurization step (instant). The product contains emulsifiers and stabilizers. Therefore, during the production of ice cream cones, extra emulsifiers and stabilizers are not necessary.
- Emulsifier (mono- & di-glycerides) for ice cream to improve overrun and creaminess.
- DP 41 / DP 73 / DP72 e.t.c.
Whipping bases of Friesland Campina Kievit. They provide excellent stability in the end product and high overrun, increasing the yield in ice cream. Can be used in special ice cream, ice cream powders, ice cream cone e.t.c. Because of their composition they offer pleasant taste, instant solubility, resistance to lumping and adverse conditions.
- FRUCTOSE
- XYLITOL
- LACTITOL
- STEVIA
- POLYDEXTROSE
- SUCRALOSE
- Gelatin
- Carrageenans
- Alginates
- Guar
- Xanthan
We can provide a wide range of flavors from Firmenich. The flavors can be NAT or NID or ART. They can also be in liquid or powder form, water or oil soluble.
- Butter
- Cream
- Cheese
- Yoghurt
- Chocolate
- Fruit
- Vanilla