Icegel® is the revolution in the world of ice cream:
a range of ingredients that allow getting a quality ice cream
by the perfect combination of suitable emulsifiers and stabilizers.
Icegel® means a revolution in the world of ice cream. Through the perfect union of suitable emulsifiers and stabilizers, and raw materials selected according to the highest standards of quality, we get the excellence in production controls and final product.
We focus always on versatility and flexibility while developing new products. We have the capacity to adapt to the specific requests of each costumer thanks to a great infrastructure in our laboratory and our pilot plant. Our ongoing and daily search of new innovative products in food is our reason for being and we will continue to innovate with products like Icegel®.
Discover why choosing Icegel® and what is the real difference.
1.- What advantages has our product over direct competitors?
We manufacture and ship the product directly to our customers. This is not only an economic advantage, but you can get straight technical support. Summary: savings and direct communication.
2.- Can they adapt the product for me?
We have a standard range, but we can also satisfy specific customer demands, adapting the product to your needs. Summary: versatility and adaptability.
3.- Can I have technical help to solve problems during the manufacturing process?
The fact we are manufacturers is an enormous advantage for the customer. We develop each of our products in a pilot plant, observing their evolution and behavior when it comes to making ice cream. Hence the exchange between the customer and our technicians to be fluid, because they get to know any issue that may arise.
Ideal solution for standard ice-cream
Standard combination developed for standard ice cream. Excellent creaminess and mouth behavior. Smooth texture, uniform and stable. Prevention of whey separation during fusion. It gets an uniform distribution throughout the mass of ice cream. Delay in the formation of crystals during storage. Slow and controlled fusion.
Recommended dosage: 0,4-0,7%
An ally for ice lollies and fruit sorbets no-aereated
Combination specially developed for ice lollies and fruit sorbets without airing. Enhances the release of aromas and the refreshing qualities of ice cream water based. It improves texture and prevents the separation of sugars, eliminating the “bleeding ”. Retards syneresis in the final product and the melting rate. High stability at low pH.
Recommended dosage: 0,2-0,4%
Created especially for ice lollies and aerated fruit sorbets
Combination specially developed for ice lollies and aerated fruit sorbets. Potencia la liberación de aromas y las cualidades refrescantes del sorbete de frutas aireado. Get to the fruit sorbet an stable overrum and a smooth texture. Retards the rate of melting of the finished product as well as the formation of crystals during storage. High stability at low pH.
Recommended dosage: 0,5-0,7%.
Icegel® Premix is a powder base for the further development of various types of ice cream
El Icegel® Premix is a powder base for the further development of various types of ice cream.
It stresses its complete homogeneity and its easy rehydration that improves maturation during processing.
These formulas are adapted to all kinds of ice cream: cream, milky, sorbet… The customer can contribute with his specific knowledge, customizing the ice cream through the addition of fruits, flavors ..
Icegel® Premix involves a wide range of advantages for the ice cream maker, such as cost savings. In addition, it allows to obtain a more homogeneous product, while avoiding the possibility of mistakes during weighing process.
Icegel® Premix Vegetal is a product suitable for vegetarians and vegans consumers.
Icegel® Premix Vegetal has the same advantages listed above for the Icegel® Premix range. It is a line of powder specially designed for making ice cream based on plant products. It is the ideal choice for vegetarians and vegans consumers.
Icegel® Premix is a powder based in egg products.
It guarantees stability due to its excellent emulsifying capacity of the natural components of the egg yolk.
Thanks to Icegel® Ovo ice cream can be developed under the name of “Buttermilk Ice Cream”, containing egg yolk in a proportion over 4%.
Lyophilized fruits are also available.
Know a little more about our history and how we cooperate with
ice-cream makers to help them get quality ice cream. Healthy ice cream, creamy,
gluten free, with different flavors ... A new world is waiting. You just have to find it out...