Ripples & Toppings
Multi-purpose stabiliser for ice-cream toppings, ripple sauces and confectionery fillings.
View applicationIngresan G-53/A
Overview
Versatile stabilising system for ice-cream ripples, toppings and various food applications. Modified starch and xanthan gum hold the sauce viscosity and define clean ripple veins.
Specification
SpecificationEffective February 22, 2024Physical properties
- Appearance
- powder
- Colour
- white to creamy-yellow
- Taste
- typical
Declaration
- Short form
- E-1422, E-415
- Named form
- Modified starch, xanthan gum
Recommended dosage
0.3 – 3.0%
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
- 352 kcal / 1,478 kJ
- Protein
- 0 g
- Carbohydrate
- 84 g
- Fat
- 0 g
- Fibre
- 3 g
- Salt
- < 1 g
Allergens
- Cereals containing glutenNot present
- CrustaceansNot present
- EggsNot present
- FishNot present
- PeanutsNot present
- Tree nutsNot present
- SoybeansNot present
- Milkincluding lactose; cross-contamination, traces < 1 g/kgMay contain
- CeleryNot present
- MustardNot present
- SesameNot present
- Sulphur dioxide & sulphites (>10 mg/kg)< 10 mg/kgMay contain
- LupinNot present
- MolluscsNot 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
Recipes