Modern GastronomySpecial IngredientsIce Cream Stabilizer 250g

16.89 συμ. ΦΠΑ



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 %.

  • Improves flavour release
  • Imparts smooth, creamy and fine texture
  • Improves consistency
  • Makes ice cream easier to scoop
  • Provides melting resistance
  • Prevents and delays the growth of ice crystals during storage
  • Stops the shrinkage of a finished product
  • Imparts excellent air distribution and stable overrun
  • Increases shelf life of finished product to 24 months
  • Vegetarian friendly

How to use: Dosage: 0.35 – 0.55 % (3.5 – 5.5 grams per 1kg of ice cream)

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

Additional Information: Works well with Dextrose and Milk Powder.

Storage Conditions: Dark, dry and cool conditions. Shelf life of 2 years.

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

Dietary Information:  Suitable for Vegan’s & Vegetarian’s, Non GMO, Gluten Free, Halal friendly.