Ice cream and sorbet stabiliser Super Neutrose Louis Francois, 1 kg, 1990B

Super Neutrose Professional Stabilizer from renowned French brand Louis Francois is an essential ingredient for creating frozen desserts with an ideal texture. Specially developed to improve consistency, bind free water, and prevent crystallization during freezing, it helps deliver consistently high-quality results. Thanks to its functional properties, the stabilizer provides ice cream and sorbets with a smooth, creamy texture, prevents the formation of large ice crystals, slows melting, and helps extend the shelf life of finished products without compromising quality. Key benefits: Perfect texture: delivers a smooth, homogeneous, and creamy consistency without a grainy or icy mouthfeel. Crystallization control: binds free water and prevents the formation of large ice crystals during freezing and storage. Improved overrun: enhances the mixture’s ability to incorporate air, resulting in lighter and smoother frozen desserts. Thermal stability and shape retention: slows melting during serving and helps the dessert maintain its shape. Professional quality: developed by a leading French manufacturer of ingredients for professional pastry and confectionery applications. Applications: Ideal for preparing a wide range of frozen desserts: Ice cream and gelato: dairy, chocolate, nut, and cream-based varieties. Fruit and berry sorbets: as well as granitas and fruit ice pops. Frozen mousses and parfaits.