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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
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
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. Use within 6 months of opening.
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.
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