EMULSIFIERS
AND SUGAR
SYRUPS

EMULSIFIERS AND SUGAR SYRUPS

Emulsifiers

We recommend using SVELTO for fruit ice-cream/sorbets but also for milk ice-cream. In the first case it carries out an anti-crystalization function, making the ice-cream softer and creamier; instead, with milk ice-cream, it perfectly emulsifies the fats and liquids which can be found in the recipes, allowing to obtain ice-cream with an extraordinary, longlasting creaminess.

Dosage Packaging Code Advantages
SVELTO 178/C

Whipping agent for ice-cream

4-6 g/1 kg
of mix
5kg / 10kg 01100149 / 01100147 It increase the volume of the ice-cream conspicuously; it gives ice-cream a homogeneous structure and an excellent creaminess stabilizing its consistency in the display freezer while making the ice-cream always look fresh and appealing.

Sugar syrups

REVOLUTION are technical sugar syrups which can partially substitute sugar.

Dosage Packaging Code Advantages
JOYGELATO REVOLUTION CREAM

Ready to use syrup for milk ice-cream

Each 100g of sugar can be replaced by 140g of Revolution Cream. Do not replace more than 30% of the sugar of the recipe. 6 kg 01030353 Thanks to these items, ice-cream gets a creamier and smoother structure for a long time. They reduce the excessive sweetness and intensify the taste. Furthermore, a non-crystallization and an anti-freeze action is granted. As they are liquid products, these articles enable the correction of ready-to-use bases without causing any problem of dispersion

Invert sugar

Dosage Packaging Code Advantages
ZUCCHERO INVERTITO

Invert sugar syrup

It is advisable to replace no more than 20-25% of the sucrose. 14 kg 01030331 High anti-freezing power, anti-crystalization action. It helps to delay the oxidation process. Its use is recommended in mixtures rich in solids (for ex. chocolate, hazelnut etc.). It has a high sweetening power.

Glucose syrup

Dosage Packaging Code Advantages
GLUCOSIO

Glucose syrup with a medium-level D.E. (36-39)

It is advisable to replace no more than 30% of the sucrose. 7 kg
14 kg
01030399
01030173
It confers structure to the ice-cream, reduces the excessive sweetness and avoids graining and grittiness defects thanks to its anti-crystallizing action.