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Our R&D Center has developed a stabilizer and emulsify for vanilla ice cream. Thanks to its research, they succeed to avoid the effects of thermal shocks. Moreover, our blend gives a fine and smooth structure with an excellent stability.

Vanilla Ice Cream But we can flavour at your convenience

We advice you to disperse the CG 323 in the powder ingredients or in the fat, before homogenisation and pasteurization in order to have a great result.

Check out more application recipes on our Youtube Channel

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