Our technical sugars let you completely control how their intrinsic characteristics are used in your products. You can choose their sweetening power, their melting point and their anti-freezing power to suit your needs. Production processes are specific to each sugar depending on its origin.
For optimal use, mix the product with your ice cream either hot or cold. Suitable for use with any fatty, liquid mixtures. The texturizing agent is not able to go back to its initial state after it has been activated and its temperature changed. You can use this product to make ice creams, sorbets or ganaches. The recommended measure is 2-3g/kg as an emulsifier and 5-10g/kg as an antifreeze.
Emulsifier: Glycerin (E422)
Recommended keep at 15-25 C, in a dry place out of light, in original packaging until use and closed.
Recommended use: The ideal substitution for classic sugar when making ice creams, spun sugar, crystallized sugar balls, vegan desserts and more.
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