The natural Core_Inside® technology creates the right balance in the batch freezer between Softness, Creaminess, Smoothness, and Body of your artisanal gelato. Then, in the display case, it starts to govern all the fundamental processes of the performance of each gelato: total water management (from re-crystallization to migration), strengthening emulsions, maintaining overrun. In all types of gelato: Creams, Fruits, Vegan, Gourmet, and alcoholic.
CORE_
INSIDE
CORE_INSIDE
Natural technology inside the gelato
Core_Inside: a core of plant fibers and proteins for a perfect structure
A 100% Natural and 100% performing technological core. Core_Inside® is born from the synergy between vegetable fibers of different botanical origin and vegetable or animal proteins. The cutting-edge technology takes control of the fundamentals of every gelato structure: Water, Emulsions, and Air. From the batch freezer to the display case to the palate, every fundamental is always under control.
Core_Inside governs all the fundamental elements of gelato's structure to slow down the processes that cause the main defects in display cases
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Perfect control of air intake
The synergy between structuring and performing fibers and aerating plant proteins allows the gelato structure to incorporate the right amount of air and retain it for a long time.
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Perfect control of emulsion
The fibers perform a function of strengthening and protecting emulsions, increasing the creaminess and spreadability of the gelato's structure, even under conditions of significant thermal and mechanical stress.
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Perfect control of ice crystals size
The fibers regulate water activity within the gelato structure, preventing the growth of ice crystals and ensuring they remain the right size. This guarantees a unique palate experience even after several days.
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Higher melting point
The choice of fibers supporting the gelato structure allows for raising the melting point, which is the temperature at which the gelato starts to melt and form the first drop.
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Improves Nutritional Values
The 100% natural gelato obtained with Core_Inside significantly improves the nutritional values of gelato thanks to its content of plant fibers.
Core_Inside at the Heart of a Unique
Palate Experience: The 6 Benefits
1
Increases Gelato resistance to thermal and mechanical stresses.
2
Reduces waste and hidden costs associated with low sell out volumes, especially out of season.
3
Increases gelato gross margins over time: slow release of air.
4
Greater palatability of gelato over time: creaminess, palatability, and taste for longer.
5
Greater resistance to thermal and mechanical stresses from takeaway sales, in containers, and during delivery.
6
Perfect resistance to dripping (higher melting point).
Nature only at the essence of Galatea products.
With nature, we give performance
and perfection to your gelato.
THE_ONE
THE_ONE
The_One, the first performance nucleus with natural Core_Inside technology.
Its core is next-generation natural technology called Core_Inside®. It naturally consists of a complex of plant fibers, structuring proteins, and aerating proteins that take control of the gelato structure and manage it over time.
Where It's Used
In cream-based, fruit-based, vegan, and alcoholic gelato, Core_Inside technology is used instead of conventional stabilizers.
How It's Used
Use 10-15 grams of Core_Inside per kilogram of gelato mixture.
POD: 0.1 e PAC: 13.4
