Stabiwise Ice Cream and Gelato

Sucrose esters are obtained by esterifying sucrose with edible fatty acids from palm oil. This enables them to be used as emulsifiers in virtually all food products.

ACTIVA GS is a transglutaminase preparation which is innovative in bonding relatively large food pieces. Contrary to conventional bonding agents such as egg whites and starch, ACTIVAÆ GS can easily bond large red meat cuts and salmon fillet. ACTIVAÆ GS is allergen free, has improved bonding strength and wider handling window when compared to other ACTIVAÆ bonding preparations.

ACTIVA GS is a transglutaminase preparation which is innovative in bonding relatively large food pieces. Contrary to conventional bonding agents such as egg whites and starch, ACTIVAÆ GS can easily bond large red meat cuts and salmon fillet. ACTIVAÆ GS is allergen free, has improved bonding strength and wider handling window when compared to other ACTIVAÆ bonding preparations.