G-18 PLUS

Ingresan G-18 PLUS

Overview

Emulsifier-stabiliser system for ice cream with low MSNF (milk-solids-non-fat) content. The combination of mono- and diglycerides, guar gum, locust bean gum and carrageenan delivers creamy texture and melt resistance.

Specification

Effective February 22, 2024

Physical properties

Appearance: powder
Colour: white to creamy-yellow
Taste: typical

Declaration

Short form: E-471, E-412, E-410, E-407
Named form: Mono- and diglycerides of fatty acids, guar gum, locust bean gum, carrageenan

Recommended dosage

0.6 – 0.80%

Chemical analysis

Moisture: max. 12%
Lead: max. 1 ppm
Arsenic: max. 1 ppm
Mercury: max. 0.1 ppm
Cadmium: max. 0.1 ppm

Microbiology

Total plate count: max. 10,000 / g
Yeasts: max. 300 / g
Moulds: max. 300 / g
Enterobacteria: max. 100 / g
Salmonella: neg. in 25 g
Staphylococcus aureus: neg. in 1.0 g

Nutritional data

per 100 g

Energy: 529 kcal / 2,215 kJ
Protein: 2 g
Carbohydrate: 0 g
Fat: 48 g
Fibre: 43 g
Salt: < 1 g

Allergens

Cereals containing gluten
Not present
Crustaceans
Not present
Eggs
Not present
Fish
Not present
Peanuts
Not present
Tree nuts
Not present
Soybeans
Not present
Milkincluding lactose; cross-contamination, traces < 1 g/kg
May contain
Celery
Not present
Mustard
Not present
Sesame
Not present
Sulphur dioxide & sulphites (>10 mg/kg)< 10 mg/kg
May contain
Lupin
Not present
Molluscs
Not present

Storage & packaging

Shelf life: 24 months from production date in unopened bags
Packaging: 25 kg paperbags with polyethylene lining

Origin & compliance

Country of origin: Switzerland
Food grade: Complies with current Swiss and EU regulations on food grade, food safety, residues and contaminants.
GMO: Not produced from and does not contain GMOs; no declaration required.
Irradiation / fumigation: Neither the product nor its raw materials are irradiated or fumigated.

Recipes

Ice Cream Production

Emulsifier-stabiliser systems for low-fat, medium-fat and non-dairy ice creams.

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