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.

Sugar Free food ingredient solutions for ice cream and desserts - CHIMAB presents DELIMIX SUGAR FREE

R&D Labs of CHIMAB Ice Cream & Dairy Business Unit present a brand new food ingredient solution for the production of sugar free and “light” ice cream. 

DELIMIX SUGAR FREE is a fiber and sweetener based solution, for sugar replacement during ice cream preparation. Thanks to DELIMIX SUGAR FREE it is possible to replace ingredients as glucose, dextrose or sucrose and to obtain a high-quality product, nutritionally balanced, low in calories and with low glycemic index. 

In CHIMAB Labs our technologists study and design the best ingredient blends for every production needs; in our pilot plant we perform application test, that replicate the industrial and artisanal production processes in scale  for testing our ingredients and our ingredient solutions. 

Please, contact CHIMAB Customer Service for further information: chimab@chimab.it ; +39 049 9201496

 

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DAIRY ANALOGUE - PRODUCT RANGE

Chimab R&D presents texturizing food ingredient solutions for vegetarian and vegan dairy analogues without allergens or preservatives.
Emulating the properties of dairy-based products, the Dairy Analogue range builds an ideal alternative: perfect for clean-labeled, vegan and tailor made texturizing solutions.
Since Dairy Analogues are neutral texturizing systems, individual flavours can be added to create tailor-made products.
Furthermore, the production process is easy and fast: just dissolve the complete mix and the ingredients in water and cook, stirring often, without exceeding 80 degrees. Mold and refrigerate for 10 hours at 4°C.
The Dairy Analogue solution also improves traditional dairy products: it optimizes processes and production time in dairy, as in spreadable and mozzarella like products.

BENEFITS

  • New Vegetarian and Vegan formulas
  • Clean Label: Preservative & Allergen Free
  • No added Aroma, for allowing customized flavoring
  • Organoleptic properties similar to original dairy based products
  • Simple and easy to use
  • Also tailor made

DAIRY ANALOGUE PRODUCT RANGE

  • VEGGIESTAB RICOTTA - Typical granulated texture of Italian ricotta cottage cheese
  • VEGGIESTAB SOFT SPREADABLE - Ideal for spreadable dairy analogues
  • VEGGIESTAB PROCESS CHEESE - Spreadable structure, heat resistant. It melts while cooking but it doesn’t stick
  • VEGGIESTAB CUBE SOFT - Solution for finished products with soft and elastic texture. While cooking it melts in a creamy texture like the mozzarella cheese. Ideal for vegan pizza
  • VEGGIESTAB YO - For products with texture similar to yogurt
  • VEGGIESTAB CHINO - Perfect for products with creamy and spreadable structure. It has a partially elastic texture similar to Italian Stracchino cheese
  • VEGGIESTAB ZOLÀ - solution for blue mold analogue. Combine Veggiestab Zolà with other Veggiestab solutions like Veggiestab Chino to reach the texture of a typical Italian gorgonzola

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