LEMON 25/30% - PERSIMMON 50/60% - BANANA 30/35% - PASSION FRUIT 40/60% - STRAWBERRY 55/65% RASPBERRY (Rosemary Baby®) 50/60% - WILD BERRIES 50/60% - MANGO 50/60% - MELON 60/70% - PEACH 50/60% - PEAR 50/60% - BLACKBERRY (Venere Nera®) 50/60% - TANGERINE 55/65% - ORANGE 55/65% - FIC 50/60% - WATERMELON 60/70% - PINEAPPLE 50/60% - PINK GRAPEFRUIT (Champelmo®) 30/40%

in variable percentage composed of: WATER - GLUCOSE - SACCHAROSE - DEXTROSE - MALTODEXTRIN

XANTHAN GUM*
The xanthan gum is a complex carbohydrate. It has excellent gelling properties and is produced by aerobic fermentation of sugar by Xanthomonas campestris. It works like yogurt, put bacteria in a liquid solution with the feed material at a constant temperature and they begin to multiply. After fermentation, we remove the liquid and pick up the bacteria containing the xanthan gum.
GUAR SEED FLOUR*
Guar seed flour is obtained from the bean and is used as a thickener/gelatinising agent.
Origin: Central America and the Middle East; it started being used in the Forties to make up for the lack of carob seeds. It is a valuable ally against diabetes, obesity and high cholesterol.
CAROB GUM*
Carob gum is derived from carob beans, which contain substances called galactomannans (thickeners, gelatinising agent). It has been known ever since the days of Ancient Egypt when it was used to glue mummy bandages.
SOYA PROTEINS*
Soya proteins, extracted from the bean.

Vegetable fibers*, pectin*.

SOME SORBETS AND SPECIAL SORBETS MAY CONTAIN:

Methyl Cellulose*, Sodium Carboxymethyl Cellulose*, Starch Sodium Octenyl Succinate*, Hydroxypropyl Methyl cellulose*, Tara Gum*.

Mono & Diglycerides of fatty Acids*, Propylene Glycol Esters of Fatty Acid (1.2)*, Lactic acid esters of Mono & Diglycerides of fatty Acids*, Sucrose Esters of fatty Acids*.

*The legislature did not provide for any restriction of use as it is a natural product.