TECHNICAL INGREDIENTS

Soy Lecithin Glycerol monostearate

Texturing agents intended to provide content and a certain resistance over time and to the conditions of use, conservation, transformation, transport of food. SEVAGEL 64G: stabilizer for ice-creams SEVAGEL 64S, 65S: stabilizers for ice-creams & sherbets SEVAGEL: emulsified stabilizer for ice-creams Stabilizer for crème pâtissière-custard Stabilizer for whipped cream

Agar agar Sodium alginate Carrageenan Guar flour Gelatin in powder Arabic gum Xanthan gum Carob flour Pectin

Citric acid Tartaric acid Cream of tartar