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. |