Prohot Stabiliser

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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.  

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