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Enhance Texture, Stability & Performance in Ice Cream with Rikevita

Discover Rikevita’s specialised stabiliser and emulsifier solutions designed to improve mouthfeel, melting resistance, and overall product stability.
From soft serve to extrusion ice cream, optimise performance across a wide range of formulations and applications.

Discover Rikevita’s specialised stabiliser and emulsifier solutions designed to improve mouthfeel, melting resistance, and overall product stability.
From soft serve to extrusion ice cream, optimise performance across a wide range of formulations and applications.

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    EXCELAIS 201P
    EXCELAIS 201P is stabilizer emulsifier for use in ice cream.
    Physische Form Powder
    Funktion
    Stabilizer & Thickener, Emulsifier

    EXCELAIS 201P is stabilizer emulsifier for use in ice cream.

    Code PIM000147452
    CAS number: N/A
    Composition: Mono- and diglycerides of fatty acids E 471, Guar gum E 412, Sodium carboxy methyl cellulose E 466, Xanthan gum E 415, Carrageenan E 407, Dextrose
    Physical form: Powder
    Function: Stabilizer & Thickener, Emulsifier
    Application:
    Markets of Availability: Australia
    EXCELAIS 201P
    PIM000147452
    Food & Beverage Ingredients
    EXCELAIS 202P
    EXCELAIS 202P is stabilizer emulsifier for use in ice cream.
    Physische Form Powder
    Funktion
    Stabilizer & Thickener, Emulsifier

    EXCELAIS 202P is stabilizer emulsifier for use in ice cream.

    Code PIM000147451
    CAS number: N/A
    Composition: Guar gum E 412, Mono- and diglycerides of fatty acids E 471, Sodium carboxy methyl cellulose E 466, Carrageenan E 407, Dextrose
    Physical form: Powder
    Function: Stabilizer & Thickener, Emulsifier
    Application:
    Markets of Availability: Australia
    EXCELAIS 202P
    PIM000147451
    Food & Beverage Ingredients
    EXCELAIS 611
    EXCELAIS 611 is Stabiliser Emulsifer system for various standard Ice Cream applications.
    Physische Form Powder
    Funktion
    Emulsifier, Stabilizer & Thickener
    Anwendung
    Dairy, Desserts & Ice Cream

    EXCELAIS 611 is Stabiliser Emulsifer system for various standard Ice Cream applications.

    Code PIM000174282
    CAS number: N/A
    Composition: Mono- and diglycerides of fatty acids E 471, Guar gum E 412, Locust bean gum E 410, Carrageenan E 407
    Physical form: Powder
    Function: Emulsifier, Stabilizer & Thickener
    Application: Dairy, Desserts & Ice Cream
    Markets of Availability: Australia
    EXCELAIS 611
    PIM000174282
    Food & Beverage Ingredients
    EXCELAIS 417
    EXCELAIS 417 is Economic Stabiliser Emulsifier System for various Ice Cream Applications.
    Physische Form Powder
    Funktion
    Emulsifier, Stabilizer & Thickener
    Anwendung
    Dairy, Desserts & Ice Cream

    EXCELAIS 417 is Economic Stabiliser Emulsifier System for various Ice Cream Applications.

    Code PIM000174280
    CAS number: N/A
    Composition: Mono- and diglycerides of fatty acids E 471, Guar gum E 412, Locust bean gum E 410, Carrageenan E 407, Dextrose
    Physical form: Powder
    Function: Emulsifier, Stabilizer & Thickener
    Application: Dairy, Desserts & Ice Cream
    Markets of Availability: Australia
    EXCELAIS 417
    PIM000174280
    Food & Beverage Ingredients
    EXCELAIS 402
    EXCELAIS 402 isEconomic Stabiliser Emulsifier System for various Ice Cream applications.
    Physische Form Powder
    Funktion
    Emulsifier, Stabilizer & Thickener
    Anwendung
    Dairy, Desserts & Ice Cream

    EXCELAIS 402 isEconomic Stabiliser Emulsifier System for various Ice Cream applications.

    Code PIM000174283
    CAS number: N/A
    Composition: Mono- and diglycerides of fatty acids E 471, Guar gum E 412, Locust bean gum E 410, Carrageenan E 407, Vegetable Fat, Dextrose
    Physical form: Powder
    Function: Emulsifier, Stabilizer & Thickener
    Application: Dairy, Desserts & Ice Cream
    Markets of Availability: Australia
    EXCELAIS 402
    PIM000174283
    Food & Beverage Ingredients
    EXCELAIS 602
    EXCELAIS 602 is Stabiliser Emulsifer System for various standard Ice Cream Systems.
    Physische Form Powder
    Funktion
    Emulsifier, Stabilizer & Thickener
    Anwendung
    Dairy, Desserts & Ice Cream

    EXCELAIS 602 is Stabiliser Emulsifer System for various standard Ice Cream Systems.

    Code PIM000174281
    CAS number: N/A
    Composition: Mono- and diglycerides of fatty acids E 471, Guar gum E 412, Locust bean gum E 410, Carrageenan E 407
    Physical form: Powder
    Function: Emulsifier, Stabilizer & Thickener
    Application: Dairy, Desserts & Ice Cream
    Markets of Availability: Australia
    EXCELAIS 602
    PIM000174281
    Food & Beverage Ingredients
    EXCELAIS 802
    EXCELAIS 802 IS Stabiliser Emulsifer System for Various Premium Ice Cream applications.
    Physische Form Powder
    Funktion
    Emulsifier, Stabilizer & Thickener
    Anwendung
    Dairy, Desserts & Ice Cream

    EXCELAIS 802 IS Stabiliser Emulsifer System for Various Premium Ice Cream applications.

    Code PIM000174284
    CAS number: N/A
    Composition: Mono- and diglycerides of fatty acids E 471, Guar gum E 412, Locust bean gum E 410, Carrageenan E 407
    Physical form: Powder
    Function: Emulsifier, Stabilizer & Thickener
    Application: Dairy, Desserts & Ice Cream
    Markets of Availability: Australia
    EXCELAIS 802
    PIM000174284
    Food & Beverage Ingredients
    EXCELAIS 446 SC
    EXCELAIS 446 SC is stabilizer emulsifier for use in ice cream.
    Physische Form Powder
    Funktion Emulsifier
    Anwendung
    Bread, Cakes & Pastries, Frozen Dough

    EXCELAIS 446 SC is stabilizer emulsifier for use in ice cream.

    Code PIM000031166
    CAS number: N/A
    Composition: Mono- and diglycerides of fatty acids E 471, Guar gum E 412, Sodium carboxy methyl cellulose E 466, Carrageenan E 407.
    Physical form: Powder
    Function: Emulsifier
    Application: Bread, Cakes & Pastries, Frozen Dough
    Markets of Availability: Malaysia
    EXCELAIS 446 SC
    PIM000031166
    Food & Beverage Ingredients
    EXCELAIS 304
    EXCELAIS 304 is a functional stabilizer compound which has various advantages in frzen dessert and ice cream. It helps to improved mouth feel (Creamier), improved heat shock tolerance (Stablised temperture change), Increase melting tolerance, increase overrun stability, and prevent the mix separation during aging time.
    Physische Form Powder
    Funktion Stabilizer & Thickener

    EXCELAIS 304 is a functional stabilizer compound which has various advantages in frzen dessert and ice cream. It helps to improved mouth feel (Creamier), improved heat shock tolerance (Stablised temperture change), Increase melting tolerance, increase overrun stability, and prevent the mix separation during aging time.

    Code PIM000039027
    CAS number: N/A
    Composition: Mono- and diglycerides of fatty acids, Locust bean gum, Guar gum (E-412), Vegetable Fat
    Physical form: Powder
    Function: Stabilizer & Thickener
    Application:
    Markets of Availability: Australia
    EXCELAIS 304
    PIM000039027
    Food & Beverage Ingredients
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