Ripples & Toppings

Ingresan G-53/A is built on modified starch and xanthan gum: it holds the sauce viscosity suspended inside ice cream, defines crisp ripple veins and stabilises confectionery filling consistency.

Recommended dosage is 0.3–3.0%, tuned to the sauce viscosity and storage profile. Equally applicable to other food recipes (sauces, jellies, layered fillings).