Ice Cream Production

The Ingresan G range is selected by the fat level and MSNF (milk-solids-non-fat) profile of the recipe. G-18 PLUS suits low-MSNF formulations, G-21 PLUS, G-21 PLUS-2 and G-25 cover standard 4–12% fat ice creams, and G-35 is built for milk- and water-ice without overrun.

The blend of mono- and diglycerides, guar and locust bean gums with carrageenan delivers creamy body, melt resistance and stable overrun across storage cycles. Recommended dosage is 0.1–0.8%.