STAB 2000

Ice cream stabilizer and emulsifier

Applications : Ice cream

Properties : Anti-crystallizing, improves smoothness and creaminess, facilitates expansion

Dosage : 2 to 5 g/L

The
product in detail

Description

Stab 2000 stabilizes the structure by preventing the formation of ice crystals.

It is also used to improve the body and texture of finished products.

It lends creaminess, promotes overrun, improves fat dispersion and emulsifies the various constituents of mixes.

Dosage and application

Dosage :

Between 2 and 5g/L - 0.2 to 0.5
Low-fat ice creams (less than 7.5%): 4 to 5g/L - 0.4 to 0.5%.
High-fat ice creams (10 to 12%): 2 to 3g/L - 0.2 to 0.3%.

Implementation :

- Without modifying your formulas, dry mix the required quantity of Stab 2000 with all or part of the sugar.
- Pour this premix into the milk, stirring constantly.
- Leave to stand for 15 minutes to allow the ice cream to mature (swell).
- Then raise the temperature and proceed as usual.

Availability

Kosher; Halal

Use

Can be used hot

Freeze-resistant

Packaging and storage

Packaging options

  • 150g (item code: 10125)
  • 1kg (article code: 1971A)
  • 10kg (item code: 1970K)

Protect from moisture and heat in closed packaging. Protect from light.

Applications

Applications on offer

Ice creams and custards

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