Ice creams & sorbets

Actilight® is used in sorbets and ice creams for sugars reduction and fibre enrichment, and can also be used as a fat replacer in ice creams.

 Actilight® improves the texture by increasing unctuousness and homogeneity, and brings resistance to temperature variations. 

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To have a look at applications of Actilight® in ice creams and sorbets, please click on the links above.

 





Digestive tolerance and sugars reduction


FOS and polyols such as maltitol are frequently used, alone or in combination, in energy-reduced or sugar-reduced food formulations. According to a recent clinical study led by Tereos Syral with Biofortis, the combination ...
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High fibre, high protein cranberries biscuit


Delicious high fibre and high protein biscuits can be formulated with Actilight® FOS and Meripro® soluble wheat proteins. The laminated biscuits with cranberries designed by Tereos Syral contain 6.2g/100g of fibre and 20g/100g of protein, protein bringing 20% of ener ...
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Actilight® at Vitafoods 2013


We will be glad to inform you about Actilight® at Vitafoods exhibition in Geneva from 14 ...
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