Neutral stabiliser for Sorbet fruit ice creams based on a mixture of three vegetable gums, both for ice creams with and without sugar, which act as thickeners and increase the viscosity of the mixture of emulsifiers, to incorporate more air into the ice cream, and which has a stabilizing and anti-crystallizing effect, in order to obtain ice creams without encrusted ice and maintaining a creamy texture, retaining the liquids in the whole range of fruit ice creams. The recommended dose is 2%, i.e. 20g per litre of ice cream.
Dayelet Ice Cream Stabilizer Sorbet 100g
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