Ice cream stabiliser was developed in order to attain an ice cream of optimum structural quality in an easy and practical way.
The stabiliser is soluble in cold or warm liquid and can be added to any recipe without alteration.
This stabiliser can be added to a base for paco-jet or traditional ice cream machines in order to give the base a marked increase in volume.
The result is a warm, rich, creamy, stable ice cream.
50g per litre dosage rate when the recipe features egg yolk, and 150g per litre if you are making an egg free Gelato.
Suitable for hot and cold application.