Gelato Emulsifier & Stabiliser Paste 1kg – Integra Softgel
Improve creaminess, texture, and structural stability in frozen desserts with Emendatori & Vayra 1905 (Italy) Integra Softgel, a professional gelato emulsifier and stabiliser paste developed for artisan gelato and ice cream production.
This concentrated ice cream emulsifier supplement is designed to improve fat dispersion, texture smoothness, and overall product stability while helping create creamier frozen desserts with improved melt resistance and serving performance.
With a low recommended dosage, Integra Softgel is an efficient professional solution for gelato shops, pastry kitchens, ice cream manufacturers, cafés, and dessert businesses looking to optimise recipe performance and improve frozen dessert consistency.
Usage
Use 3–5g per kg of base mixture depending on recipe requirements and desired texture.
Product Highlights
- Professional gelato emulsifier supplement
- Improves creaminess and smooth mouthfeel
- Enhances fat emulsification and texture stability
- Supports improved melt resistance and scoopability
- Low dosage, high efficiency formulation
- Gluten free
- Made in Italy by Emendatori & Vayra 1905
Ingredients
Stabilizer: E420ii, emulsifier: E471, water, flavourings.
Allergen Information: Gluten Free. Contains no declared allergens.
| Nutritional values |
(per 100 g of product)
|
| Energy: |
1278.6 kJ |
| Energy: |
305.4 kcal |
| Fats: |
24.8 g |
| of which saturates: |
24.4 g |
| Carbohydrates: |
45 g |
| of which sugars: |
6.0 g |
| Fibres: |
0 g |
| Proteins: |
0 g |
| Salt: |
0 g |
Why Use Stabilisers and Improvers?
Professional gelato makers use stabilisers and emulsifiers to create smoother, creamier frozen desserts with better texture, structure, and shelf stability. If you are looking for how to improve gelato texture, emulsifiers help improve ingredient integration and recipe consistency.
- Help prevent ice crystals in ice cream
- Improve fat emulsification and creaminess
- Enhance texture smoothness and mouthfeel
- Improve scoopability and melting resistance
- Support more stable frozen dessert formulations
- Improve consistency across production batches
Choosing the best stabilizer for gelato often includes selecting the right emulsifier system to improve texture, creaminess, and product stability in professional frozen dessert production.
Trusted by professional gelato shops, pastry chefs, and dessert businesses across the UAE & GCC.
