Fat improver that can be used in both hot and cold processes. It improves the texture of gelato by making it creamier, improves its structure, making it warmer in taste and slowing down the melting in the display.
Protein-based texture improver that can be used in cold or hot processes. It improves the structure of the gelato giving it a compact structure, and a longer shelf life in the showcase.
A texture improver in paste form to be used in cold process. It improves the gelato structure, especially fruit-flavored gelato, as it increases the creaminess and overrun.