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.
This year JELU-WERK presented itself for the first time at Food Ingredients Europe, which took place in Frankfurt, Germany, from 19 until 21 November 2013. The company showed its purely organic food fibres – cellulose, wheat fibres, oat fibres and bamboo fibres – at this exhibition which is worldwide the most important trade fair for food ingredients and additives.