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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.
Ingredients: Dextrose Monohydrate, Maltodextrin, Plant based gums and starhes.
May contain traces of soy, nuts or egg.
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