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Louis Francois

Stab 2000 Ice Cream Stabilizer by Louis François, 2.2 lb (1 kg) | Professional Pastry Ingredient | Imported from France

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2.2 lb (1 kg)

$144.90

Words from The French Pantry

Stab 2000 is a stabilizer and emulsifier blend for ice cream and frozen desserts. It stabilizes the overall structure by preventing ice crystals, and improves the body and texture of the finished product.

It adds creaminess, improves overrun and fat dispersion, and emulsifies the components of the mix.

Applications
Ice creams and frozen desserts

Properties
Anti-crystallizing, smoother and creamier texture, easier overrun

Dosage and use

  • 2 to 5 g/L (0.2% to 0.5%).
  • Low-fat ice cream (under 7.5% fat): 4 to 5 g/L.
  • High-fat ice cream (10 to 12% fat): 2 to 3 g/L.
  • Without changing your formula, dry-mix Stab 2000 with all or part of the sugar, add the premix to the milk while stirring, let rest 15 minutes, then heat and continue as usual.

Technical information

  • Net weight: 2.2 lb (1 kg)
  • Ingredients: Dry glucose syrup, thickener: locust bean gum (E410), gelling agents: sodium alginate (E401), carrageenans (E407), emulsifier: glycerol monostearate (E471)
  • Allergens: None
  • Diet: Halal and Kosher certified; suitable for vegan and vegetarian diets
  • GMO: Not produced from GMOs and contains no genetically modified substances. Not irradiated.
  • Storage: Store in a cool, dry place in sealed packaging, away from light.
  • Shelf life: 2 years in the original unopened packaging

Words from Louis Francois

Let the mix mature for at least a few hours after pasteurization so Stab 2000 works at its best.

Ingredients

Dry glucose syrup, thickener: locust bean gum (E410), gelling agents: sodium alginate (E401), carrageenans (E407), emulsifier: glycerol monostearate (E471)

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