Gelato Stabiliser & Improver 1kg – Integra Glenda
Improve frozen dessert texture and stability with Emendatori & Vayra 1905 (Italy) Integra Glenda, a professional gelato stabiliser and improver designed to enhance texture, consistency, and shelf life in artisan gelato and ice cream production.
Formulated with a blend of glucose syrup, maltodextrin, and inulin (chicory), this professional ice cream stabiliser powder helps optimise frozen dessert structure by improving creaminess, reducing ice crystal formation, and enhancing melting resistance.
Suitable for gelato shops, cafés, pastry kitchens, hotels, and frozen dessert businesses, this gelato improver supports smoother texture, better scoopability, and more consistent serving performance across gelato, sorbet, and ice cream recipes.
Usage
Use 20–40g per kg of base mixture depending on recipe requirements and desired texture.
Product Highlights
- Professional gelato stabiliser and improver
- Helps improve creaminess and frozen dessert texture
- Reduces ice crystal formation
- Improves scoopability and melt resistance
- Suitable for gelato, sorbet, and ice cream recipes
- Made in Italy by Emendatori & Vayra 1905
Ingredients
Glucose syrup, maltodextrin, inulin (chicory).
May contain: Cereals containing gluten, nuts, milk, sesame, soy, eggs, sulfur dioxide, peanuts.
| Nutritional values |
(per 100 g of product)
|
| Energy: |
1708 kJ |
| Energy: |
405 kcal |
| Fats: |
7.7 g |
| of which saturates: |
7.6 g |
| Carbohydrates: |
79 g |
| of which sugars: |
77 g |
| Fibres: |
10 g |
| Proteins: |
0 g |
| Salt: |
0 g |
Why Use Stabilisers and Improvers?
Professional gelato makers use stabilisers and improvers to create smoother, creamier frozen desserts with better texture, stability, and longer shelf life. If you are looking for how to improve gelato texture, stabilisers help optimise frozen dessert structure by controlling water and improving recipe balance.
- Help prevent ice crystals in ice cream by reducing free water movement
- Improve creaminess and create a smoother mouthfeel
- Enhance scoopability for easier serving
- Control melting speed and improve heat resistance
- Increase batch consistency across different flavours
- Extend frozen dessert shelf life and display stability
- Support better texture in gelato, sorbet, and ice cream recipes
Using a professional ice cream stabiliser is essential for businesses producing frozen desserts at scale, especially in warm climates where product stability matters.
When choosing the best stabilizer for gelato, professionals prioritise ingredients that improve texture, reduce crystallisation, and deliver reliable results in commercial gelato machines and freezers.
Trusted by professional gelato shops, pastry chefs, and dessert businesses across the UAE & GCC.
