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 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 and subscribe to our newsletter
chimab@chimab.it ; www.chimab.it

discover

CREMIGEL SUGAR FREE

CHIMAB R&D has developed CREMIGEL SUGAR FREE, an ideal system for simple and rapid production of light and sugar-free  ice cream, with all the taste and goodness of quality ice cream.

The use of CREMIGEL SUGAR FREE allows to obtain a neutral, white, creamy and spreadable ice cream
, which can be consumed with various flavoring pastes or variegation and topping.

No added sugar and low in fat and calories, CREMIGEL SUGAR FREE is a product for who is searching for the pleasure of a creamy homemade ice cream.

Unique Features:

 

  •      high and stable overrun
  •      good thermal stability
  •      increased shelf life
  •      possible use of stevia in the formulation

discover