In ice cream coatings and frozen novelties such as popsicles or ice-mallows, our special gelatine blend allows for rapid gelling and an improved texture - even at room temperature. In other sweet treats such as desserts or candy fillings, GELITA® RTE-ICE also helps to prevent water migration and improves texture stability. Furthermore, it prevents water separation in sauces and fillings, especially after thawing, and water migration in dough. In addition, it improves folding in croissants and eliminates the need for egg whites in mousses and foams. On top of that, it offers excellent freeze-thaw stability. In short, this multifunctional ingredient greatly improves your food.
GELITA® RTE-ICE enables the creation of natural, highly digestible, non-allergenic foods and fulfills all the requirements for a clean label.