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)
- Dry blend stabiliser with sugar.
- Dissolve dry blend into milk or water at 65°C
- Add all the other powders and fats
- Add flavouring and colour
- Pasteurise and homogenise
- Cool to 4°C
- Whip and freeze
- 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.