Prohot Ice Cream/Gelato Stabilizer 200gm

Created with a special recipe of plant-based food gums and starches 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.