We have blended our own recipe of plant-based food gums and starches to create the perfect recipe for stabilising ice cream and gelato.
The stabiliser will:
- Add a creamy mouth feel
- Emulsifies fat, sugar and water compounds
- Increase air retention and distribution
- Increase melting resistance
- Retards ice crystal growth
Usage: Up to 5gm per L in ice cream, up to 12gm per L in Gelato. Add to base before blending in and allow to stand 30mins, before churning. Can be added to cold base or for best results add before pasteurising/heating.