Artisan ice cream is a creamy and refreshing temptation – especially in summer time. Achieving a soft but slow melting texture, superior creaminess and great melting properties are the main challenges in artisan ice cream production.
Artisan and soft ice cream is served in ice cream shops all around the world. It comes in hundreds of different flavors, even increasingly popular savory ones. Superior creaminess, melting properties and melting resistance are important characteristics for all of them.
Our Lamequick® range of premium whipping agents provides fine air bubble distribution, preventing the formation of undesirable ice crystals within the ice cream. Moreover, Lamequick® gives the ice cream creamy melting properties, a smooth and soft texture and superior mouth feel. It combines optimum aeration with excellent melting resistance, enabling consistent and reliable ice cream quality.
Our premium portfolio of whipping agents includes more than 20 different types to match regional preferences such as special melting properties and production processes. Especially suitable for clean label ice cream is our Spongolit® Pure 10, creating delicious creamy ice cream.
The convenient instant powder mixtures are simply mixed with milk or water and frozen in common artisanal ice cream machines – without any additional heat treatment.
Next to artisanal ice cream, our Lamequick® range also perfectly suits slushed ice cream, homemade ice cream and frozen dessert applications, resulting in soft, creamy and slow melting textures.
Disclaimer: Specific regulations in the respective countries on the ingredients used, for the intended use and claims made on the final product have to be observed.