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PreGel

Stabilizers & Texture Improvers

Stabilizers and emulsifiers, especially in frozen desserts, is a MUST to preserve shelf-life, and improve the structure and stability of frozen desserts to prevent iciness or rapid melting. PreGel Texture Improvers are key for obtaining optimal texture in frozen dessert recipes affected by the amount of fats, sugar, water, and flavor utilized. PreGel Stabilizers increase viscosity, improve the smoothness of the product body, and prevent ice crystal formation and melting.

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5 Item(s)

  • Dextrose (Sweetening Agent)
    Dextrose (Sweetening Agent)
    Known as glucose and less sweet than sucrose, PreGel Dextrose is a highly soluble powdered sweetener produced from starch. With the ability to improve texture, viscosity, and mouthfeel as well as depress the freezing point of gelato and sorbetto, our Dextrose does not contribute as much sweetness as granulated sugar. PreGel Dextrose can also be employed in numerous pastry applications.
    83611
  • Egg White Base
    Egg White Base
    There is no doubt that egg is an essential step in the production of pastry and confections. PreGel’s 5-Star Egg White Base powder makes it quick and efficient to produce high quality goods, with no concern for storage or rapidly approaching expiration dates.
    312018
  • Nonfat Dry Milk (Grade A, Low Heat)
    Nonfat Dry Milk (Grade A, Low Heat)
    Made by evaporating water from skim milk, this powdered, wholesome dairy product can be used to add creaminess, viscosity, and mouthfeel as well as depress the freezing point of gelato or sorbetto without contributing any additional fat.
    82013
  • Pannasù® (Powdered Cream Stabilizer)
    Pannasù® (Powdered Cream Stabilizer)
    Transform this revolutionary powdered base into an enchanting mousse or stabilized whipped cream. The gratifying taste of a subtly sweet nature is delicate enough to apply to a wealth of menu options.
    70208
  • SETAGEL® - VELLUTINA®
    SETAGEL® - VELLUTINA®
    Improve texture, especially in flavors with high fat content such as chocolate or nut flavors, and increase creaminess and overrun especially in fruit-flavored gelato, with this Hot and Cold Process texture-improving paste. Vellutina (Sorbitol Paste) also helps control the freezing point and is recommended for pastry application such as emulsification, whipping, or rising dough.
    70472