Suitable for Use in Cold or Warm Processes
A professional stabiliser designed to improve texture, body, and shelf life across a wide range of frozen desserts. Suitable for use in both cold and warm processes, this versatile blend works with dairy ice cream, gelato, and fruit-based sorbets.
It reduces ice crystal formation, enhances creaminess, and helps maintain a smooth, scoopable texture from the first churn to long after freezing. Whether you’re working with milk, cream, or fruit puree this stabiliser supports excellent overrun, melt resistance, and consistency without overpowering the flavour.
It can also be used as a base, offering a reliable structure for your own recipe creations. Simply blend with your chosen ingredients and churn – no need for additional stabilisers or thickeners. Ideal for use with batch freezers, pasteurisers, or cold mix methods.
