Replace half the fat in your ice cream, and we’ll make sure it stays deliciously creamy and stable.
Our Nutrilac® solutions for low-fat ice cream simply simulate the fat so consumers will never taste the difference. During ice cream ageing, they also play a positive role in the fat destabilisation process, strengthening the ice cream structure. That way, you obtain the right level of overrun and creaminess with a single churning process – not to mention a rich dairy taste provided by our proteins’ milky flavour.
Our solutions work well in recipes based on cream or vegetable fat and adapt easily to regional preferences.
Low-fat ice cream – full of indulgence