Stabilizers & Texture Improvers

Stabilizers and emulsifiers, especially in frozen desserts, is a MUST to preserve shelf-life, and improve the structure and stability of frozen desserts to prevent iciness or rapid melting. PreGel Texture Improvers are key for obtaining optimal texture in frozen dessert recipes affected by the amount of fats, sugar, water, and flavor utilized. PreGel Stabilizers increase viscosity, improve the smoothness of the product body, and prevent ice crystal formation and melting.

4 Item(s)

  • Fibraplus (Fibre Base Texturizer)
    The inclusion of fibre is a staple in consumer trends. This low-dosage Hot and Cold Process fibre-based product improves the structure of gelato, reducing shine, making it creamier, more compact, and improving nutritional content.
    302032
  • Neutro (Ice Cream Stabilizer)
    This low-dosage powdered ice cream stabilizer for both Hot and Cold Process gelato and sorbetto improves the overall structure of frozen desserts. We recommend using Neutro (Ice Cream Stabilizer) in combination with PreGel’s Fibraplus (Fibre Base Texturizer), or Piucremoso (Cream Base Texturizer).
    304102
  • Piùcremoso (Cream Base Texturizer)
    Containing no hydrogenated vegetable fat, this Hot and Cold Process fat improver is a powdered product that can be used to improve the structure of gelato by making it creamier and warmer on the palate. It also holds well in the display case.
    00324
  • VELLUTINA® (Sorbitol Paste)
    Improve texture, especially in flavours with high fat content such as chocolate or nut flavours, and increase creaminess and overrun especially in fruit-flavoured gelato, with this Hot and Cold Process texture-improving paste. Vellutina (Sorbitol Paste) also helps control the freezing point and is recommended for pastry application such as emulsification, whipping, or rising dough.
    70472