Stabilizers

Stabilizer mainly used for sorbets. Improves smoothness, finesse and creaminess by avoiding crystals. Significantly improves overrun. Emulsifies mix constituents and corrects viscosity. Delays melting of glazed sticks.

• DOSAGE: 3 to 5 g/l.
• PACKAGING: 150 g and 1 kg tins - 10 kg box

Stabilizer developed specifically for ice cream. Emulsifier for dispersing fatty raw materials. Stabilizes the mixture's aqueous structure and prevents crystallization. Gives creaminess and facilitates expansion. Delays melting of popsicles.

• DOSAGE: 3 to 5 g/l.
• PACKAGING: 150 g and 1 kg tins - 10 kg box

Stabilizes prepared creams, especially whipped cream and chantilly. Extends shelf life, facilitates emulsification, improves lightness and creaminess.

• DOSAGE: 5 to 20 g per liter of cream (depending on cream composition).
• PACKAGING: 150 g and 1 kg tins - 25 kg bag