Ice cream & desserts

The sector is dedicated to ice cream industry, semi-finished products for artisanal ice cream and frozen desserts producers to support them in innovating and improving the finished products in terms of structure, taste and wellness. Attention to the lifestyle trends and the needs of consumers wanting good and healthy products, and those of the industry, looking for high tech applications. Proposals and innovative solutions for every need: structure, resistance to melting, air distribution and stable overrun, better formulation of recipe, mouthfeel, aroma release, appearance, longer shelf-life, productivity enhancement and cost limiting, reduction of sugars and fats, replacement and/or elimination of hydrogenated fats, palm free solutions, clean label (no E numbers) and many more. Technical assistance and partnership guaranteed by our R&D team.

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Ice cream & desserts's pdf catalogue

Sugar OUT – Fiber IN. Sweet Fiber Powder!

Chimab launches Sensus Frutalose SFP: innovative and multipurpose product, ideal in “low sugar – high fiber” & “clean label” applications.
From chicory root fiber the solution for reducing sugar and improving fiber content.

Benefit

  • 50% sweetness of sucrose
  • Easy sugar replacement
  • 2 kcal/gram
  • 85% dietary fiber
  • High solubility
  • Clean label
  • Low Glycemic response
  • Masking HIS, if used

Discover all the advantages of FRUTALOSE SFP - follow our updates
news@chimab.it ; chimab@chimab.it ; www.chimab.it

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CAKEPOP! Benefit and highlights of sucrose esters in an easy and fun recipe!

CAKEPOP RECIPE, advised grades and dosages for a complete cake pop:
SPRINKLES: SISTERNA SP 50, 0,5%  sugar solution
ICING: Sisterna SP50, 0.02 – 0.1%

GLUTEN FREE CAKE: Sisterna SP70, 0.2 – 0.3%
Learn about the interesting effects of Sisterna sucrose esters in this funny cakepop.
SPRINKLE
Sisterna sucrose esters provide multiple advantages in panning confectionery, all based on the effect on sugar crystallisation.

ICING
Sisterna sucrose esters’ have remarkable effects in fondant and icing. These benefits are besides emulsification and are mainly based on the effect on sugar crystallisation.

GLUTEN FREE CAKE
Sisterna sucrose esters’ improvements in gluten free cake besides emulsification are based on the interaction with starches.

BENEFITS OF USING SUCROSE ESTERS 

  • Rapid crystallisation
  • Quicker production
  • Smooth surface
  • Whiter colour
  • Impermeable layer
  • Smaller sugar crystals
  • Stabile sugar matrix
  • Dryer, whiter
  • Good shape retention
  • Can hold more syrup
  • Fine crumb
  • Soft texture
  • Delayed staling
  • Longer shelf life

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