Sorbet Stabilizer 1 kg Texturestar
Ensure smooth texture and soft scoop for your Sorbet with this magical powder. It will also increase the volume, improve the mouth feel and slower the melting. The Sorbet Stabilizer preserves the creaminess and consistency by minimizing the size of the ice crystals. You only need a small amount of the stabilizer, 3 grams, to enhance 1 L of sorbet.
Gelatin, guar gum, dextrose, gum xanthan.
DIRECTIONS: Blend together with dry ingredients or create a slurry using some of the base syrup. Once dissolved, blend into the remaining base syrup and thoroughly agitate. Sorbet base should be heated to 82 degrees C.(180 degrees F) pasteurize. Refrigerate for 4 -12 hours for best results. Add fruit or puree and freeze. Usage is 0.3%. 3 g per 1 kg.
Gelatin ingredient in this product is derived from Bovine Skin.