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Ingresan G-17

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Ingresan G-17 A is a stabilizer for ice-creams made with milk and whey-powders and a fat content between 5-16%. Made with Mono- and diglycerides of fatty acids (E471), Guar gum (E412), Locust bean gum (E410) and additional milkproteins. Ingresan G-17 A has good stability and a high resistance to heat-shock, making it excellent for use in extruders and other factory equipment.

Company

INGREMA AG specializes in developing and manufacturing high quality tailor-made stabilizing systems used in the Food, Beverage and Nutrition industry. This company offers an extensive range of product lines that include the INGRESAN G-Series, INGRESAN B-Series, INGRESAN FM-Series, and more. These raw materials are commonly used as stabilizers in confectionery, baked goods, meat products, and desserts.

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