Both industrial and artisanal ice cream makers offer a diverse range of products. we provide a comprehensive selection of ingredients tailored for various ice cream applications. With our expertise and years of experience in both the production process and raw material sourcing, we are able to deliver top-quality solutions.

In the frozen desserts category, ice cream and milk ice are among the products with the highest demand for overrun. These products require a specialized stabilizing system that includes both a lipophilic component to stabilize the fat and a hydrophilic component to stabilize the water phase. This necessitates the careful selection of emulsifiers and hydrocolloids to improve texture and achieve the desired overrun.

Our stabilizing systems for ice cream and milk-based products at Lasenor are designed to:
• * Enhance texture and mouthfeel
• * Control ice crystal formation
• * Optimize extrusion
• * Facilitate the desired overrun
• * Extend shelf life
• * Optimize heat-shock resistance

Artisanal ice cream is typically sold in ice cream parlors, and depending on the machinery used, it can be produced using either hot or cold processes.
Toppings and sauces play important roles in ice cream. Toppings are typically used for decoration, while sauces are mixed directly into the ice cream. The stabilizing systems for these products depend on the final application and the pH level. For instance, fruit-based toppings and sauces require different stabilizers than pH-neutral products such as chocolate, toffee, and caramel.

Our solutions are designed to meet these diverse needs, ensuring that both industrial and artisanal ice cream products achieve optimal texture, stability, and consumer appeal.