A good gelato must be able to preserve this balance until it reaches the consumer's palate. This is the true challenge for gelato makers: creating a high-performing gelato that can withstand thermal and mechanical stress throughout its lifecycle.
The performance of a gelato depends on the gelato maker's skills, but more importantly, on the technology within the gelato. Conventional technology, consisting of thickeners and emulsifiers, often fails to maintain this delicate balance.
The solution to performance issues in artisanal gelato throughout its lifecycle comes from nature: Core_Inside®, natural technology inside gelato.
The 100% natural Core_Inside system combines the effective action of specific plant fibers from various botanical sources and plant and animal proteins. In a synergistic combination, these elements provide creaminess, softness, and body to the gelato's structure, simultaneously controlling and managing all structural elements—air, water, and emulsions—for perfect stability in the display case, all the way to the palate.
How does the CORE_INSIDE system of Galatea work?
CORE_INSIDE controls and manages all elements (air, water, emulsions, etc.) responsible for the deterioration of gelato structure over time.
→ Aeration Control: Fibers, enhanced by proteins, allow the incorporation and retention of the right amount of air over time.
→ Regulation of fat emulsions with liquids (greater creaminess): It perfects the bond between water and fats, providing long-term stability. A more stable bond facilitates aeration, increasing the structure's ability to retain air.
→ Control in ice crystal formation (greater softness and spreadability): The selected fibers have the advantage of blocking free water in the mixture without releasing it over time. This prevents the formation of ice crystals that can compromise the structure.
→ Controls the proper density or viscosity of the gelato body: Enhances and optimizes the performance of the natural thickener in the recipe, giving more body to the structure and maintaining its stability for a longer time.
→ Improves nutritional values: The fiber and protein content of the CORE_INSIDE system enhances the nutritional capacity of the gelato.
What are the benefits of Core_Inside® Technology?
Proper management of Air, Water, Emulsions, and Viscosity allows gelato makers to achieve perfect control over productivity and profitability.
→ Increased display shelf life: Greater resistance to thermal and mechanical stress.
→ Reduced waste and hidden costs: Particularly in low turnover periods.
→ Increased profit margins: Slow air release over time.
→ Enhanced palatability: Longer maintenance of creamy structure, palatability, and taste.
→ Resistance to stress from takeaway sales: Maintains integrity during transport.
→ Drip resistance: Better performance in cones and containers.
