Introducing the ‘big four’ of food technology by Essenza: Emulsifiber, Linda, Fibercream and L’Essenziale. These industrial gelato products were designed with the aim of improving the product in terms of creaminess, structure, sugar content (reduced), shelf life and storage. Whether they are variegates, sauces or mousses, these compounds are the basis for different types of products, all of which are essentially perfect.

As they are easily soluble and work in both cold and hot processes, Essenza technical products can be used in any industrial gelato recipe. They are useful for improving the structure and texture of gelato, sorbet and creams, including vegan recipes, in conjunction with bases and nuclei.

In addition to improving the quality of the final product, Essenza technical products allow you to offer a premium, health-conscious gelato with a short ingredient list, and respond to new consumption trends such as healthy, vegan and keto. Their technological features also bring significant savings on raw materials and energy costs.