Our Ice Cream Stabiliser has been specially developed to stabilise and improve ice cream and milk ice. It can be used in all kinds of preparation with a fat content between 4 – 14 %. Suitable for Vegans & Vegetarians, Non-GMO, Gluten Free, Non-Irradiated.

• Improves flavour release and consistency and imparts a smooth, creamy and fine texture
• Makes ice cream easier to scoop and provides melting resistance
• Prevents and delays the growth of ice crystals during storage
• Increases shelf life of the product to 24 months and imparts excellent air distribution and stable overrun
• Suitable for Vegans & Vegetarians, Non-GMO, Gluten Free, Non-Irradiated

How to use: Dosage: 0.2 – 0.55 % (2 – 5.5 grams per 1kg of ice cream)

1. Dry blend stabiliser with sugar.
2. Dissolve dry blend into milk or water at 65°C
3. Add all the other powders and fats
4. Add flavouring and colour
5. Pasteurise and homogenise
6. Cool to 4°C
7. Whip and freeze
8. Store at -25°C

Additional Information: Works well with Dextrose and Milk Powder.

Storage Conditions: Dark, dry and cool conditions. Use within 6 months of opening.

Ingredients: Locust Bean Gum (E410), Fatty Acids (E471), Guar Gum (E412), Sodium Alginate (E401), Agar Agar (E406)

Dietary Information: Suitable for Vegans & Vegetarians, Non-GMO, Gluten Free, Non-Irradiated.

Nutritional Information: Based on typical content/100g: Energy: 2351kj/562kcal, Fat: 59.66g, Of which saturates: 26.1g, Carbohydrates: 4.95g, Of which sugars: 0.0g, Protein: 1.26g, Salt: 0.0g, Fibre: 30.38g.

Labelling according to EU & UK Regulations.