Ice Cream Line · Manufacturer and distributor since 1999
Ice cream, gelato and slush ingredients
High-yield concentrated flavors, stabilizers and emulsifiers for milk-based and water-based ice cream, sorbets and slushes. For ice cream shops, startups and factories, with technical data sheets and personalized advice.
Over 100 flavor profiles
Technical data sheets available
See you at Ferihelado 2026
- Booth 11
- November 20, 21 and 22, 11:00 a.m. to 7:00 p.m.
- Espacios Caracas, C.C. Líder
Flavors for ice cream, ice pops and slushes
Ready-to-use concentrated powder mixes. Flavor and color come already integrated: less weighing and the same result in every batch.
Milk baseFlavors for milk-based ice cream
Concentrated powder mix for creamy ice cream: flavor and color in a single component. For manual, batch and semi-continuous production.
- Dosage
- 20 g per liter of final base mix
- Packaging
- 2 kg pouches and 20 kg bags
See flavor profilesHide profiles
Profiles for milk-based ice cream
Classics
- French vanilla
- Chocolate
- Coconut
- Dulce de leche
- American cream
- Imperial cream
- Cookie
- and more…
Fruity
- Strawberry
- Strawberries and cream
- Cherry
- Grape
- Tutti frutti
- and more…
Specialty
- Caramel
- Salted caramel
- Bubblegum
- Pistachio
- Rum raisin
- Panettone
- Lemon pie
- Apple pie
- Passion fruit pie
- Christmas eggnog
- Cinnamon apple
- Walnut
- and more…
Water baseFlavors for water-based ice cream
Ready-to-use powder mix with flavor, color and acidity integrated. For ice pops, water-based ice cream and other frozen products.
- Dosage
- 20 g per liter of base mix
- Packaging
- 2 kg pouches and 20 kg bags
See flavor profilesHide profiles
Profiles for water-based ice cream
- Cherry
- Cream soda (colita)
- Peach
- Strawberry
- Tropical fruits
- Soursop
- Lemon
- Tangerine
- Green apple
- Orange
- Passion fruit
- Pineapple
- Grapefruit
- Tutti frutti
- Grape
- and many more…
Slush machineFlavors for slushes and sorbets
Formulated for slush machines: they give a sorbet-like texture, with more body and consistency than a conventional slush. They do not replace the base for water-based ice cream.
- Dosage
- 50 g per liter of final mix
- Packaging
- 2 kg pouches and 20 kg bags
See flavor profilesHide profiles
Profiles for slushes and sorbets
- Lemon
- Cream soda (colita)
- Green apple
- Passion fruit
- Strawberry
- and more…
Over 100 profiles available. We also develop custom profiles, based on an evaluation of your requirements.
Ice cream stabilizers and emulsifiers
They act on the four variables that decide the quality of your ice cream.
Crystallization
Prevents ice crystallization during storage and distribution.
Melt resistance
The ice cream takes longer to melt and holds its body better outside the freezer.
Stability and texture
Homogenizes the mix and prevents syneresis (liquid separation).
Overrun and creaminess
Optimizes air incorporation and smoothness on the palate.
| Product | Process | Dosage | Packaging | Sample |
|---|---|---|---|---|
| Liga Neutra PlusIce cream binder | Manual and continuous | 10 g per liter of final product | 2 kg pouches and 20 kg bags | Sample |
| Liga Extra PlusPowder stabilizer | Larger scale, better optimization | 2.5 g per liter of final product | 2 kg pouches and 20 kg bags | Sample |
| Neutra PlusEmulsifier | Cold application, milk and water base | 10 g per liter of final product | 2 kg packs and 10 kg industrial container | Sample |
| AP26Stabilizer and emulsifier | For pasteurizers only | 4 or 5 g per liter of final product | 2 kg packs and 20 kg bags | Sample |
Technical catalog of the Ice Cream Line
All products with their dosage, packaging and profiles, in PDF. We send it to your email. In Spanish.
Cost calculator
Compare what flavor costs you today per liter of mix with what you would pay with Anbras flavors. In Spanish.
Why Anbras®?
Ingredients designed for the cost, quality and day-to-day of your production.
Real cost per unit produced
High concentration and higher yield: you use less product per liter of mix and lower your final production cost.
Sensory stability on the shelf
Preserves the flavor, aroma and quality of the ice cream throughout its shelf life and distribution.
Complete technical documentation
Technical data sheet and safety data sheet available for every product in the portfolio.
Specialized technical advice
We support you from choosing the product: dosage, order of addition and adjustments for your equipment.
Practicality
Fewer errors when weighing colors and acids, and the same result in every batch.
How we work
- 1
Tell us what you make
Write to us through the form or on WhatsApp.
- 2
Get technical advice
We’ll recommend the right sample for your ice cream and your equipment.
- 3
Test it in your production
If it works for you, place your order.
Learn with Anbras
Short videos from our technical team on ice cream, in Spanish.
Ice cream stabilizer
What no one told you about overrun
Ice cream defect #1: ice crystals
- Since 1999Manufacturer and distributor
- Active member of CAVIDEAVenezuelan Chamber of the Food Industry
- Caracas, VenezuelaLa Trinidad, Miranda State
- Reply within 24 to 48 hoursTo every sample request
FAQ
Dosage, processes and packaging of the Ice Cream Line.
Have another question? Message us on WhatsAppHow much flavor goes into a liter of mix?
Flavors for milk-based and water-based ice cream are used at 20 g per liter of base mix. Flavors for slushes and sorbets, at 50 g per liter of final mix.
What is the difference between the water-based ice cream flavor and the slush flavor?
The water-based ice cream flavor comes with flavor, color and acidity integrated, for ice pops and water-based ice cream. The slush flavor is formulated for slush machines and gives a sorbet-like texture, with more body and consistency. It does not replace the base for water-based ice cream.
Which stabilizer should I use for my process?
For manual or continuous production, Liga Neutra Plus (10 g per liter). For larger scale, Liga Extra Plus (2.5 g per liter). If you work with a pasteurizer, AP26, which is a stabilizer and emulsifier (4 or 5 g per liter).
What is the emulsifier for?
Neutra Plus improves air incorporation and the creaminess of the ice cream. It is applied cold, in milk-based and water-based ice cream, at 10 g per liter of final product.
What packaging do they come in?
2 kg pouches and 20 kg bags. Neutra Plus comes in 2 kg packs and a 10 kg industrial container.
Do you have technical data sheets?
Yes. Every product has a technical data sheet and a safety data sheet. Ask for them with your sample or on WhatsApp.
Want to try it in your production?
Request a sample and an Anbras advisor will contact you within 24 to 48 hours.
