Desserts and ice creams
To improve the mouthfeel of low-fat desserts and ice cream, AJIREX™NH can be used to bring back that nice fatty mouthfeel that full-fat versions have.
Anthocyanins are often used in desserts and ice cream, but unfortunately they are not stable to heat and light. AJIREX™NH helps to stabilise these molecules to keep the colour vivid and bright after pasteurisation.
If you want to find the best solution for your desserts or ice cream products, please contact our food technologist.
Solutions related to desserts and ice creams
Flavour profile improvement
The taste of low-fat desserts and ice cream can be improved with our AJIREX™NH.
Harmonising taste
The mouthfeel of low-fat desserts and ice cream can be improved with our AJIREX™NH.
Stabilising anthocyanin colours
Keep your product’s colour vivid and bright after pasteurisation with our AJIREX™NH.
Benefits of desserts and ice creams
- 1 Low-fat desserts can be just as tasty as their full fat counterparts.
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