Smooth, creamy ice cream, which melts gently on the tongue – every ice-cream lover dreams of it. Make your customers’ dream come true – with the Gelatop ice-cream binding agents. Once they are added, you will be ensured perfect consistency even over a long period of time and they prevent ice crystals forming. Furthermore, they slow down the melting process and produce wonderfully delicious types of ice cream in combination with our ice-cream pastes.
The great variety of ice-cream binding agents for dairy and fruit ice cream is suitable for every type of ice cream. With Tripasto 50 you have the ideal basic powder for pasteurisation, Tricrema 100 is marked by its particularly high proportion of milk fat and Tripanna is the ideal partner for ice creams requiring a creamy touch.
Trilonga 35 is especially suited for the production of pure fruit ice cream. The pleasant neutral flavour and the fact that no milk constituents are used allow the fruit flavour to develop fully.
The all-purpose Crema Volumina is the perfect emulsifying preparation for all types of ice cream. It improves the increase in volume and prevents the water from crystallising.
A delicious ice cream needs an excellent basis!