Ice cream is a sweet treat for young and old alike. Its consistency and viscosity are key attributes for both consumers and manufacturers. To be able to meet the texture requirements, manufacturers are repeatedly formulating new recipes. A current study now shows that JELUCEL® plant fibres are suitable for use as a texturiser in ice cream. Compared with the other fibres examined in the study, they impress with their sensory properties.
FIE 2019: JELU extremely satisfied with fair outcome
JELU-WERK exhibited its functional food fibres once again at this year’s Food Ingredients Europe (FIE) show in Paris from 3 to 5 December 2019.