Just one tender bite and you can feel the
refreshing coolness. Slowly, the ice cream
melts on your tongue, releasing its delicious
aromas to the gums: OPTICE™ for
the manufacture of frozen desserts renders
ice cream and soft ice cream temptation
pure - but with a clear conscience.
This new development from GELITA,
introduced at the Health Ingredients
Europe (HIE) trade fair in Paris, makes
it possible to produce ice cream containing
no fat, while retaining its full taste and
pleasant mouth feeling. This means 40 %
fewer calories and 150 % more protein.
OPTICE™ reduces crystal growth and
quickly forms full-flavored desserts.
Two further highlights were shown at the
HIE by GELITA, world market leader in
gelatine: FORTIGEL®, a joint protein, as
powder, gel, beverage or capsule, which was
awarded the Frost & Sullivan “European
Health Ingredient of the Year Award 2008”;
and Instant Gel Schoko™ for the preparation
of low-fat milk chocolate, dark chocolate and
cookie fillings.
Ice lollipops remain stable and drop-free
when they contain GELITA® RTE-ICE
in their toppings. This particular innovative
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specialty, developed particularly for
the South American market, was awarded
the “Food Oscar” at the Food Ingredients
South America (FISA) trade fair in São
Paulo. Here too there was a further award:
GELITA® GEL-SLICE, winner at the International
Ingredients and Solutions trade
fair for the Food Industry in São Paulo.
The protein formulation, also specially
developed for the South American market,
allows sauces to be cut into slices – perfect
for frozen foods.
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