It is Summer so time for good ice cream news!

Solanic has developed a dairy-free "zabaglione-style" ice cream recipe, based on only vegetal ingredients. The recipe is free from soy and other allergens. It was co-developed and approved by Danisco A/S.
dairinQ™ 302 P potato protein functions as emulsifying and foaming agent, giving great emulsion stability with good overrun and excellent creaminess at a low dosage. In tests dairinQ™ 302 P also shows reduced meltdown.

Download the full recipe and processing procedure.

At last, Solanic has obtained good results developing 'clean label' sorbets, free from allergens and E-number carrying emulsifiers. Developed together with customers, we now announce sorbet without emulsifiers - based simply on water, sugar, fruit and natural, vegetal ingredients.
dairinQ™ 302 P potato protein provides great aeration and emulsification, at a use level of around just 1%.

Click here for a recipe.

Veendam, July 2011

Contact Solanic: Jaap Harkema, Market Manager Solanic, Jaap.Harkema@Solanic.eu