Products and applications

• Meat
• Dairy
• Confectionary
• Desserts
• Ice Cream
• Beverages

 

Ice Cream

 

Maintaining smoothness and structure in ice creams and frozen desserts is possible thanks to Viskon L and Viskon V systems, which control aeration, overrun, and meltdown. They also help maintain viscosity and stability against temperature fluctuations during processing, transport, and storage, ensuring creamy, consistent, high-quality products.

Products: Carrageenan | Agar | Hydrocolloid Systems