Ice cream stabiliser 5kg

Our ice cream stabiliser has been specially developed to stabilise and improve ice cream and milk sorbet. It can be used in any preparation with a fat content between 4% and 14%. Suitable for vegans and vegetarians; non-GMO, gluten-free and non-irradiated.

• Improves flavour release and consistency, providing a smooth, creamy, refined texture.
• Makes ice cream easier to scoop and increases resistance to melting.
• Prevents and delays ice crystal formation during storage.
• Extends shelf life to up to 24 months, with excellent air distribution and stable overrun.
• Suitable for vegans and vegetarians; non-GMO, gluten-free and non-irradiated.

How to use:
Dosage: 0.2–0.55% (2–5.5 g per 1 kg of ice cream).

1. Dry-mix the stabiliser with the sugar.
2. Dissolve the mixture in milk or water at 65°C.
3. Add all other powders and fats.
4. Add flavourings and colours.
5. Pasteurise and homogenise.
6. Cool to 4°C.
7. Churn and freeze.
8. Store at −25°C.

Additional information: Works best in combination with dextrose and milk powder.

Storage: Store in a dark, dry, cool place. Use within 6 months of opening.

Ingredients: Locust bean gum (E410), fatty acids (E471), guar gum (E412), sodium alginate (E401), agar agar (E406).

Nutritional information (per 100 g):
Energy: 2351 kJ/562 kcal
Fat: 59.66 g (of which saturates: 26.1 g)
Carbohydrate: 4.95 g (of which sugars: 0.0 g)
Protein: 1.26 g
Salt: 0.0 g
Fibre: 30.38 g

Labelling in accordance with UK and EU regulations.

All Special Ingredients branded products are made in the United Kingdom by Special Ingredients Ltd at a BRCGS / GFSI certified facility. BRCGS site code: 10006697.

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