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Neutral ice cream
Preparations based on emulsifiers and natural gums
they give the ice cream the desired structure, duration, spreadability and palatability
UNIVERSAL NEUTRAL 02 (hot creams and fruit)
NEUTRAL BASE 04-2 (creaminess and spreadability)
NEUTRAL BASE 04-1 (low temperature creams also for low pH mixtures)
TRADITIONAL NEUTRAL (hot preparation)
UNIVERSAL NEUTRAL BT (low temperature preparation also for low pH mixtures)
NEUTRAL BASE 05 (low temperature preparation)
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