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Sherbet/ Sorbets


Bianbel® is a specialized range of high protein blends, especially used for the replacement of egg white for foaming properties. Proteins in Bianbel® NG facilitate an homogeneous incorporation of the air in the mixes and stabilize the air bubble network.


Wet Application (60-70% water) – Sherbet is a fruit, sugars and dairy frozen product that contains anywhere from 1 percent to 3 percent fat (milkfat …). Sorbet is a fruit-based frozen dessert with little to no dairy ingredient.

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 with dosages depending on recipe, process, objectives. Please ask for assistance.
  • Overrun: Structuration of the air bubbles network
  • Melting: Heat shocks resistance and reduction of melting speed
  • Texture: unctuosity, mouthfeel, reduced cold impression

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