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 of full-cream. 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.