In a world increasingly attentive to health and food quality, the trend toward clean-label products is gaining more and more ground. Among the various options for creating delicious ice creams and sorbets with a clean label and an improved nutritional profile, SaporePuro’s plant-based fibers stand out as an innovative and versatile solution. These fibers, derived from certified plant sources and obtained through natural and sustainable processes, can improve the texture and nutritional balance of products without compromising taste or consistency.

SaporePuro’s E-free Neutral Base for Ice Creams and Sorbets is the Clean Label solution for your ice creams.

An ice cream neutral base made not with traditional stabilizers, but only with Innovative Plant-Based Fibers and plant-based proteins: The Key to Clean Label Ice Creams

SaporePuro’s plant-based fibers are an ideal choice for those who want to create clean-label products without sacrificing quality or performance. These completely soluble and partially insoluble fibers offer a range of benefits that make them a valuable ingredient in the formulation of ice creams and sorbets:

• 100% plant-based and natural: SaporePuro’s plant-based fibers are obtained from certified plant sources, ensuring a product free from artificial ingredients or GMOs.
• Various functional properties: These fibers act as binders, stabilizers, and thickeners, helping to improve the structure and consistency of ice creams and sorbets.
• Enhanced nutritional profile: Adding plant-based fibers increases the fiber content, making the final products healthier and suitable for a balanced diet.
• Clean label: SaporePuro’s plant-based fibers make it possible to create products with a clean label, meeting the needs of consumers who pay close attention to ingredient quality.
• Plant-based proteins without unpleasant aftertastes or any impact on color, ensuring more than optimal overrun!

Flaxseed Fiber, Citrus Fiber, and legume fibers as the thickening and texturizing core, Potato Plant-Based Proteins and Alpha-Cyclodextrin to ensure emulsion and overrun. We have no secrets!

 The Best Choices for Clean Label Ice Creams and Sorbets

The dosage of this neutral base varies depending on the desired final result.

For sorbets, we recommend a dosage of 8–12 g/kg (optimal 10 g/kg)
For dairy-based ice creams, 7–13 g/kg depending on total solids and the desired result. (Optimal 10 g/kg)
Vegan Ice Creams: 12 g/kg

THE IMAGES ARE FOR ILLUSTRATIVE PURPOSES ONLY AND MAY DIFFER FROM THE FINAL PRODUCT