ตัวช่วยในการทำไอศครีมเพื่อให้เนื้อเนียน Stab 2000 is a stabilizing agent for ice cream. It stabilizes the aqueous structure of the mix avoiding the formation of ice crystals. It also increases viscosity, air incorporation, texture and smoothness. It improves the fat integration and emulsifies the different mix components.
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, thickening agent : E410 (locust bean gum), gelling agents : E401 (alginate), E407 (carragheens), emulsifier : E471.
Directions of use : 3 to 4 g/ 1L ice cream. Mix Stab 2000 with the sugar before making your sorbet. Let it to settle for 15 min for a better maturation (water absorption). Heat and proceed as usual.
Brand: Louis François