Stability with Swiss precision

Stability is firmly embedded in the genes of Swiss company Ingrema. For more than 20 years our “ice cream partner” has stood at the cradle of countless successful European launches of ice cream, premium ice cream, milk ice cream, water ice and fruit sorbet ice.

The absolutely perfect stabilizer for each ice cream is created with enormous expertise and knowhow teamed with Swiss precision. Using the right stabilizer and emulsifier creates an air, water and fat emulsion in precisely the right proportions.

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