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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 è un emulsionante stabilizzante per l'uso nel gelato.
    Physical form Powder
    Function
    Stabilizzante e addensante, Emulsionante

    EXCELAIS 201P è un emulsionante stabilizzante per l'uso nel gelato.

    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: Stabilizzante e addensante, Emulsionante
    Application:
    Markets of Availability: Australia
    EXCELAIS 201P
    PIM000147452
    Food & Beverage Ingredients
    EXCELAIS 202P
    EXCELAIS 202P è un emulsionante stabilizzante per l'uso nel gelato.
    Physical form Powder
    Function
    Stabilizzante e addensante, Emulsionante

    EXCELAIS 202P è un emulsionante stabilizzante per l'uso nel gelato.

    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: Stabilizzante e addensante, Emulsionante
    Application:
    Markets of Availability: Australia
    EXCELAIS 202P
    PIM000147451
    Food & Beverage Ingredients
    EXCELAIS 611
    EXCELAIS 611 è un sistema Stabiliser Emulsioner per varie applicazioni standard di gelato.
    Physical form Powder
    Function
    Emulsionante, Stabilizzante e addensante
    Application
    Dairy, Desserts & Ice Cream

    EXCELAIS 611 è un sistema Stabiliser Emulsioner per varie applicazioni standard di gelato.

    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: Emulsionante, Stabilizzante e addensante
    Application: Dairy, Desserts & Ice Cream
    Markets of Availability: Australia
    EXCELAIS 611
    PIM000174282
    Food & Beverage Ingredients
    EXCELAIS 417
    EXCELAIS 417 è un sistema di emulsionante economico stabilizzatore per varie applicazioni nel gelato.
    Physical form Powder
    Function
    Emulsionante, Stabilizzante e addensante
    Application
    Dairy, Desserts & Ice Cream

    EXCELAIS 417 è un sistema di emulsionante economico stabilizzatore per varie applicazioni nel gelato.

    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: Emulsionante, Stabilizzante e addensante
    Application: Dairy, Desserts & Ice Cream
    Markets of Availability: Australia
    EXCELAIS 417
    PIM000174280
    Food & Beverage Ingredients
    EXCELAIS 402
    EXCELAIS 402 è un sistema di emulsionante stabilizzatore economico per varie applicazioni nel gelato.
    Physical form Powder
    Function
    Emulsionante, Stabilizzante e addensante
    Application
    Dairy, Desserts & Ice Cream

    EXCELAIS 402 è un sistema di emulsionante stabilizzatore economico per varie applicazioni nel gelato.

    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: Emulsionante, Stabilizzante e addensante
    Application: Dairy, Desserts & Ice Cream
    Markets of Availability: Australia
    EXCELAIS 402
    PIM000174283
    Food & Beverage Ingredients
    EXCELAIS 602
    EXCELAIS 602 è un sistema Stabiliser Emulsioner per vari sistemi standard per gelati.
    Physical form Powder
    Function
    Emulsionante, Stabilizzante e addensante
    Application
    Dairy, Desserts & Ice Cream

    EXCELAIS 602 è un sistema Stabiliser Emulsioner per vari sistemi standard per gelati.

    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: Emulsionante, Stabilizzante e addensante
    Application: Dairy, Desserts & Ice Cream
    Markets of Availability: Australia
    EXCELAIS 602
    PIM000174281
    Food & Beverage Ingredients
    EXCELAIS 802
    Sistema Emulsionante Stabilizzatore EXCELAIS 802 IS per varie applicazioni di gelato premium.
    Physical form Powder
    Function
    Emulsionante, Stabilizzante e addensante
    Application
    Dairy, Desserts & Ice Cream

    Sistema Emulsionante Stabilizzatore EXCELAIS 802 IS per varie applicazioni di gelato premium.

    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: Emulsionante, Stabilizzante e addensante
    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.
    Physical form Powder
    Function Emulsifier
    Application
    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.
    Physical form Powder
    Function 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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