The name INGREMA has stood for extremely high standards of quality and very short delivery times since 1996. 

Personal advice from our highly-experienced application specialists  helps you to achieve an outstanding end product in the fastest possible time. We work out our customer-oriented solutions individually in our own application laboratory or on site at our customer's premises . 

Over the years we have created many different recipes. Here is a small selection of some INGREMA stabilising systems for the food industry . 

We look forward to receiving your enquiries and will be happy to provide you with free samples so that you can experiment.

Standard delivery periods:

Training courses:

Contract services:

5-10 working days

We train your staff on site 

We are happy to produce individual mixtures on behalf of our customers

For ice cream


INGRESAN G-10 Series

Systems for ice cream incorporating vegetable or butter fat

INGRESAN G-30 Series

Systems for water ices, sorbets and yogourt ices

INGRESAN G-18/Procream

Systems for "Premium Ice Cream"

INGRESAN G-40 Series

Systems for soft ice cream, soft ice cream powder and mousse products

Dairy products


INGRESAN D-80/90 Series

Systems for yoghourt, milk puddings, milk shakes, and fresh and processed cheese


Non-dairy beverages

Milk-containing beverages



INGRESAN F-60 Series

Systems for delicatessen products (mayonnaise, ketchup, sauces, salad dressings, etc.)

Contract mixing

We are also happy to mix your products! We guarantee short transit times and high quality standards, combined with outstanding cost-effectiveness. You specify the  size and type of container for the end product. The required raw materials are either supplied to us or our procurement department can take care of that too. Why not get in touch with us on a no-obligation basis - we will happily provide you with a quotation.


INGRESAN G-40 series

Solutions für artisan ice cream and soft ice producers


Stabilising solutions for ice cream and frozen desserts

Raw materials 

We hold an extensive stock of mono products in storage: 

Agar agar, alginate, carrageenan, emulsifying agents, gelatine, guar, locust bean gum, flours, proteins and starches, to name but a few