Our range of stabilisers from Ingrema Swiss adapts to the needs of your product
Low viscosity ice creams
INGRESAN G-17/A LV
For high viscosity mixes such as yoghurts, vegan and high protein products.
Helps to reduce viscosity, improving production processes (aeration, pumping system).
Dosage around 1%.
Plant-based ice creams
INGRESAN G-VEG PROT STAB
Stabiliser specifically developed for plant-based ice creams.
Adapts emulsifiers, stabilisers and proteins.
Dosage around 2%.
High overrun ice creams
INGRESAN G-20/B
Stabiliser with a special combination of emulsifiers and stabilisers.
200% overrun can be reached.
Dosage between 0.5% and 0.8%.
Cost savings
INGRESAN G-10/E
INGRESAN G-17 PLUS
Stabiliser with which you can save up to 20% on the recipe.
Possibility of production without skimmed milk using milk solids.
Suitable for bulk and extruded ice creams.
Turkish ice cream
INGRESAN G-25/L
In addition to our range of stabilisers, contact us to discover our solutions such as flavourings, caramels and butter concentrates, which will help you stand out as the best ice cream maker!!!
Because Healthy can be Tasty