Desserts
For almost 30 years we have established an outstanding reputation in providing the right solution for your
dessert indulgence.
Flans, puddings, mousses ,whips, ice cream or ice lollies, almost half of South Africa's favourite desserts contain
our ingredients to obtain desired sensory properties and stability through shelf-life.
We have braved the challenges of the frozen desserts industry, including today's demands for reduced sugar and fat
formulations. Our solutions include increasing overrun, stable air incorporation, texturising, melting properties
and heat-shock tolerance . We offer application - specific solutions for all desserts. By careful monitoring of
interactions between ingredients we are able to help you produce desserts with texture, shape, shelf life, quality
and price.
Our product offering and technical know- how covers the following application areas:
Flans and puddings
| Functionality |
Product Portfolio |
| High quality Whipped Desserts, slightly gelled gelatine-like texture, reduce the risk of
syneresis, improved mouthfeel, improved body and stability, good stability even at elevated room temperatures,
freeze/thaw stability |
Carrageenan, gums, whipping agents, modified starch, LM pectin, thixotropic stabiliser system |
De-mouldable desserts
| Functionality |
Product Portfolio |
| Texture and consistency, reduce risk of syneresis, improved mouthfeel and flavour release |
Modified starch, carrageenan, functional blends |
Multi layered desserts
| Functionality |
Product Portfolio |
| Thick and creamy dessert-base, varied texture and eating impression, Flavoured or
non-flavoured layers, mousse or softly set dessert-layers |
Modified starch, carrageenan |
Whipped and aerated desserts
| Functionality |
Product Portfolio |
| gelatine free aerated desserts, elastic textures, foam formation, fermentation in milk products |
Carrageenan, gums, whipping agents, modified starch, LM pectins |
Water desserts (RTC Desserts)
| Functionality |
Product Portfolio |
| Reduced syneresis, clearness and transparency, enhanced flavour release,
increased heat stability and shelf life, prevent desert from melting-down at room temperature
even in hot climates. Create a dessert with a soft, elastic and gelatin- like texture, with
low syneresis |
Carrageenan, gums, functional blends |
Ice Cream
Soft Serve, hard ice cream, sorbets
| Functionality |
Product Portfolio |
| Extrudability, meltdown delay, texture, ice crystal growth reduction, shrinkage limitation,
overrun, smoothness improved shelf life |
Alginates, carrageenans, cellulose, galactomannans, guar gum, locust bean gum, lecithins,
maltodextrins, mono-/di-glycerides, pectins, polysorbate, soy proteins, starches, sucroesters, xanthan |
