Conference dedicated to innovations in the field of artisanal ice cream preservation. On 23 November at 4 p.m., at the MIG Arena , Dott. Simone Borsani Quality Manager of Alithea srl, and Dott. Marco Alberto Rondanini, Legal Representative of Alithea srl, will present the results of the study on the use of Everfresh OX-GEL, a natural flavouring with antioxidant properties, applied in the production of artisanal ice cream. Lucia Sapia, Master Gelato Maker and Gelato World Champion, will be the host and witness of this project, sharing her practical experience in the use of Everfresh OX-GEL in the production of her artisan ice-creams, particularly in the production of ice cream with IGP Piedmont Hazelnut Paste.
Innovations of Everfresh OX-GEL
The study highlighted the extraordinary properties of Everfresh OX-GEL, used to improve the quality and freshness of ice cream over time. Among the main benefits found
- Colour retention: ice creams treated with Everfresh OX-GEL retained their original colour for up to 30 days, counteracting oxidation.
- Taste stability: the flavour remained constant throughout the storage period, preventing the occurrence of unpleasant tastes.
- Improved creaminess: the scoopability and creaminess of the ice cream were significantly improved, preventing the formation of ice crystals.
- Fat protection: the flavouring drastically reduced lipid peroxidation of fatty acids, thus improving the lipid quality of the ice cream.