Ice Cream Mass and Coating | Bunge Loders Croklaan

Ice Cream Mass and Coating


Fat is one of the key components in determining the structure of frozen desserts. It influences the mouthfeel, flavor release, body and melting of ice cream and similar products. In addition to offering functional fats for ice cream mass, we also offer non-hydrogenated and reduced saturated fat options for healthy label products, like our Creamelt tempered fat.

Fat plays important role in ice cream coating. Eating quality like crispiness, meltdown, flavor release and flavor impact greatly influenced by fat options. Process efficiency also greatly affected by the fat choice. We offer fats that fulfill both sensorial and processing characteristics required in ice cream coating.

Our Ice Cream Coating Fat Series

Showing 2 products in
Contact us
Get in touch with the AMEA team