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Ice cream


Nollibel® is the brand leader in its category, world reknown by ice cream manufacturers. The star products of this historical range bring functional qualities (texturation, melting resistance), especially when they are used at 100% replacement of the milk solids non fat (MSNF).


Wet Application (60-65% water, 35-40 % dry matter, in which 6-18 % fat) – The mix, made of water, proteins, fat, sugar, flavours… is pasteurized, homogenized, matured and then frozen with air incorporation to form ice cream that will be deep frozen at -20-25°C.

fond creme

Indicative process

  • Reconstitution (10mn – 65°C)
  • Homogenization (160 bars + 40 bars – 75°C)
  • Pasteurisation (30s – 85°C)
  • Ageing (min. 4h at 4°C)
  • Freezing (-3,5°C to -7°C)
  • Hardening and Storage (-20-25°C)


  • Process: no modification required
  • Easy to use: 1kg of Nollibel® for 1kg of milk solids non fat
  • Heat stability: resistance to pasteurization
  • Overrun: Structuration of the air bubbles network
  • Emulsion: Stability of fat globules network
  • Taste: Regular or mild milky notes all over the year (no salty taste)
  • Melting: Heat shocks resistance and reduction of melting speed
  • Texture: unctuosity, mouthfeel and reduced cold impression
  • Lactose: less risk of crystallisation
  • Cost savings versus skimmed milk powder

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