PROTEINS - STABILIZERS

INTEGRA FRUTTA

Using the INTEGRA FRUTTA
It is added cold or hot at a dosage of 20 or 30 grams per litre of water.
The ability of the emulsifiers to bind and distribute air through the ice cream, and the high melting point of the fat, let you create a really full-bodied sorbet that also has less than 1% fat, which is particularly “warm” and has a stable, “vertical” structure (ice cream piled high in the tray). The ice cream simulates the richness and creaminess of a milk-based one although it contains none

Recommended uses:
For displaying the sorbet higher in the tray despite using old generation bases that do not usually allow it.
For obtaining a particularly rich sorbet while maintaining a very limited fat content.
For stabilizing an alcoholic sorbet that tends to “collapse”, while keeping it milk-free. For producing “slurpy” sundaes to be eaten at the table, enriched with pieces of fruit(in combination with the  INTEGRA FIBRE).

INTEGRA FIBRE

Using the INTEGRA FIBRE
It is added cold or hot at a dosage of 15 grams per litre of water or 10 grams per litre of milk
The strong binding power of the vegetable fibre enables much of the “free water” in the sorbet or ice cream to be blocked, preventing it from becoming ice at standing temperature. This results in a warmer, softer structure with extended dripping time, making the sorbet or ice cream easier to eat and transport. Because it remains longer in the mouth the taste also improves.

N.B.: unlike other ingredients of the INTEGRA line, whose recommended dosage can be increased to obtain exclusive, personalised effects, the Fibre Integrator should not exceed 20 grams per litre

Recommended uses:
For increasing the shelf life of the sorbet or milk based ice cream
For obtaining a richer, silkier structure without adding milk or fats
For extending sorbet or milk based ice cream dripping time on the cone or in the cup
For stabilizing the sorbet or ice cream so it can be transported well without re-crystalizing
For maintaining greater softness even at very low temperatures

Powdered product containing dextrose and heat modified whey proteins. The sugar/protein ratio is 65/35, which gives a perfect self-balancing effect.
Using the INTEGRA LATTE
It is added cold or hot at a dosage of 20 grams per litre of milk.
The strong binding power of the proteins enables much of the “free water” in the ice cream to be blocked, preventing it from becoming ice at standing temperature. This results in a warmer, softer structure with extended dripping time, making the ice cream easier to eat and transport.

Recommended uses:
For increasing the shelf life of the ice cream
For obtaining a richer, silkier structure without increasing the fat content
For extending ice cream dripping time on the cone or in the cup
For stabilizing the ice cream so it can be transported well without re-crystalizing
For when the ageing process is not followed (for example with self-pasteurizers)
For maintaining greater softness even at low temperatures

Powdered product containing pre-emulsified hydrogenated vegetable fats, supported on low DE glucose syrup mix in powder and sodium caseinate (milk protein). The fat/carbohydrate ratio is about 50/40, which gives a perfect self-balancing effect

Using the INTEGRA PANNA
It is added cold or hot at a dosage of 20 or 30 grams per litre of milk
The ability of the emulsifiers to bind and distribute air through the ice cream, and the high melting point of the fat, let you create a really full-bodied, low fat ice cream, which is particularly “warm” and has a stable, “vertical” structure (ice cream piled high in the tray)

Recommended uses:
For displaying the ice cream higher in the tray despite using old generation bases that do not usually allow it
For attaining a particularly rich ice cream while maintaining a relatively low fat content
For stabilizing an individual flavour that tends to “collapse” or melt (e.g. zabaione, tiramisù, meringue…)
For producing gelato cups to be eaten at the table (in combination with the INTEGRA LATTE).

Using the INTEGRA STRUTTURA
It is added cold or hot at a dosage of 20 or 30 grams per litre of milk.
The ability of the low “molecular weight” reducing sugars (enzymatic inverted sugar, high DE glucose) and polyalcohols such as sorbitol to lower the freezing point and at the same time bind free water (aided by the low DE maltodextrine and high speed stabilizers) makes the ice cream creamier, softer and silkier.

Recommended uses:
For obtaining a soft, easy to scoop structure in your own milk-based ice creams.
For improving the soft-scooping properties of certain flavours (added to each individual flavour, e.g chocolate, hazelnut…)
For improving the creaminess of milk-based ice cream.
For keeping ice cream in the display cabinet for extended periods while maintaining its qualities to a premium (extension of shelf life)