EXCELAIS SERIES
Engineered Emulsifier & Stabiliser Systems for Frozen Desserts
We combine emulsifier expertise with stabilisers or hydrocolloid technology to help ice cream manufacturers control the complete frozen-dessert structure — from mix stability and fat functionality to air-cell stability, texture, melt-down and heat-shock performance
Key Benefits
Melting Resistance
Overrun stability
Heat Shock Tolerance
Optimize texture & mouthfeel preference
Ice-cream
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EXCELAIS 400 Series — Ice Cream & Milk Ice
• Multi-purpose solution for creaminess, body and improved melt retention
• Helps reduce heat shock effects and extend shelf life
EXCELAIS 600 Series — Standard Ice Cream
• Suitable for vegetable fat and milk fat recipes
• Provides creamy mouthfeel and stable air cell distribution
• Offers an economical formulation solution
EXCELAIS 800 Series — Premium Ice Cream
• Ensures dry extrusion across low-to-medium
• Premium shape retention and superior protection against thermal shock.
Sherbet & Extruded Sorbet
EXCELAIS 300 series
Excellent aeration stability for low/no-fat frozen systems. Enhances body, prevents syrup separation, and improves melt resistance.
Softserve
EXCELAIS 200 series
Specifically formulated for soft serve machines. Provides exceptionally smooth mouthfeel, stable overrun and good shape retention.
Edible Ices & Sorbets
EXCELAIS 500 series
Specially designed for acidic and low-solids fruit water ice application. Prevents harden ice textures and maintains smooth biting feel.
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Get the Information You Need
Excelais series is a stabiliser–emulsifier system with blend of functional ingredients designed to improve the texture, structure and stability of frozen desserts. It helps manage water and fat interactions during freezing and storage, contributing to a smoother and more consistent product.
Excelais Series can help improve creaminess, body, melt resistance, air incorporation, freeze–thaw stability and overall texture. It can also help reduce the formation of large ice crystals during storage.
Excelais Series can be formulated for various applications, including ice cream, frozen dairy desserts, soft serve, gelato, sorbet and other frozen treats. The appropriate system depends on the formulation and processing conditions.
The Excelais Series helps control free water and ice crystal growth, while the emulsifier supports the distribution and interaction of fat and other components. Together, they contribute to a smooth, creamy texture and improved stability during freezing and storage.
It depends on factors such as fat and solids content, sugar level, processing conditions, overrun, freezing equipment and desired texture and shelf life. Our technical team can help select and optimise a suitable Excelais Series for your specific frozen dessert application.