Stabilizing and emulsifying agent for ice creams and whipped creams.
It improves texture and creaminess by preventing the crystallization of sugars.
Low-fat ice cream (less than 7.5%) => 4 to 5 grams per litre
Fat-rich ice cream (10 to 12%) => 2 to 3 grams per litre
Ingredients: Glucose syrup, locust bean gum, sodium alginate, carrageenan, mono and diglycerides fat.
Brand: Louis François