Skip to content

Soft serve


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, 3-6% fat) – Soft serve is softer than regular ice cream because it is produced and eaten at -5 °C compared to ice cream which is stored at -25 °C.

fond creme

Indicative process

  • Reconstitution (10mn up to 65°C)
  • Homogenization (160 bars + 40 bars – 75°C)
  • Pasteurisation (30s – 85°C) or Sterilisation
  • Aseptic Packaging


  • Process: no modification required
  • Easy to use: 1kg of Nollibel® for 1kg of milk solids non fat
  • Heat stability: resistance to pasteurization / sterilisation of the mix
  • Overrun: good 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

You did not find your solution ?

Back To Top