Cold stabilizer for fruit ice cream and sorbets - SORBET STABILIZER
Perfect for obtaining fruit ice creams with superior creaminess and an impeccable structure!
Looking for a product that makes your fruit ice creams smoother and more stable? Our SORBET STABILIZER is the solution!
The SORBET STABILIZER is the ideal solution for fruit ice creams with a fine, creamy texture. It emulsifies fats (where present) and stabilizes the water, sugars, and natural fruit fibers, improving the ice cream's structure and ensuring excellent settling.
Thanks to its cold-process formula, it keeps the ice cream stable and homogeneous, reducing the effects of thermal shock and improving its spreadability. Perfect for those seeking a professional result without compromise!
Dosage: 4-6g depending on fruit content per kg of mix.
Preparation tips : Pre-mix with the other powders and dissolve in the liquid, stirring vigorously. If making a basic syrup, heat to 65°C.
Advantages:
- Stabilizes water, sugars and fibers in fruit
- It makes fruit ice cream as velvety and smooth as cream ice cream
- Reduces the effects of thermal shock
Packaging: 1.2kg bag
Frequently Asked Questions
The stabilizer helps improve the structure and stability of fruit ice cream, reducing the formation of ice crystals and improving creaminess.
It should be premixed with the other powders and then dispersed in the liquid while stirring. For basic syrups, heating to 65°C is recommended for optimal results.
It is recommended to use 4-6 g per kg of mix, depending on the quantity of fruit present.
No, it is formulated to improve the texture without altering the natural flavor of the fruit.
Stabilizers for fruit ice creams are designed to balance the high water and sugar content typical of fruit, while those for cream ice creams act on mixtures with a higher percentage of fats and proteins.
Store in a cool, dry place, away from heat sources. Shelf life is 36 months from the date of manufacture.