STABILIZERS

Blend of emulsifiers and / or stabilizers

FOR MILK GELATO

C0152 GUMSOFTCREAM
For production of concentrates in powder and liquid for soft gelato.
12,5 kg 0,6%

C0025 GUMCREAM ME78
For milk-based and alcoholic gelato. It is recommended for gelato subject to frequent thermal stress. Compared to the GUMCREAM P35, it is more performant. It gives more structure and delays melting of gelato.
25 kg 0,8%

C0033 GUMCREAM P35
For milk-based and alcoholic gelato. It is recommended for gelato subject to frequent thermal stress.
25 kg 0,5%

C0109 GUMCREAM FREE
Without emulsifiers for milk-based and alcoholic natural gelato.
10 kg 1%

FOR FRUIT GELATO AND SORBETS

C0038 GUMFRUIT F33
For fruit gelato containing non-fat and fat milk solids.
15 kg 1%

C0158 GUMFRUTTA FREE
For natural fruit gelato.
10 kg 0,5%

C0118 STABILIZZANTE SORBETTI
For fruit gelato with no fat and no milk.
10 kg 0,5%

SLUSHES AND WATER ICE

C0043 GUMGRANITA
For production of slushes.
25 kg 0,3%

C0048 GUM WI35
For production of water ices.
25 kg 0,3%

FOR CROISSANTS

C0081 GUMFROST 603
It is used as a stabilizer, especially for frozen croissant dough.
25 kg 1%

PECTINES FOR JAMS

Citrus pectins used as a gelling agent for jams and marmalades.

C0082 PECTINA 150
Citrus pectins used as a gelling agent for jams and marmalades.
1 kg x 5 0,3-0,6%

C0169 PECTINA 150
Citrus pectin, also allowed in organic productions, to be used with or without pieces of fruit, for recipes with total solids (°brix) ranging between 62% and 66% and pH 2,8-3,2.
25 kg 0,3-0,6%

C0165 PECTINA 605
Starchy citrus pectine, thermoreversible, for recipes with total solids (°brix) between 45% and 55% and pH 3,0-4,0.
1 kg x 5 0,5 - 1,5%

C0174 PECTINA 605
Starchy citrus pectine, thermoreversible, for recipes with total solids (°brix) between 45% and 55% and pH 3,0-4,0.
25 kg 0,5 - 1,5%

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