Ice cream stabilizer STAB 2000, Louis Francois, 1 kg, 1971A

STAB 2000 ice cream stabiliser from Louis Francois (1 kg pack) Professional stabilising and emulsifying mixture for the production of ice cream and whipped cream. The product contains: dry glucose syrup, locust bean gum, sodium alginate, carrageenan and glyceryl monostearate. It comes in the form of a white or cream-white powder with a neutral taste and smell. Technical action: The combination of hydrocolloids (gum, alginate, carrageenans) stabilises the aqueous phase of the mixture by binding free moisture. This prevents the formation of large ice crystals and the sensation of ‘sand’ in the mouth (anti-crystallisation role). Glyceryl monostearate acts as an effective emulsifier, ensuring uniform dispersion of fats and structural stability during temperature fluctuations. The use of STAB 2000 improves the viscosity of the mixture, overrun, density and texture of the final product. The stabiliser also increases melt resistance, allowing ice cream to retain its shape longer at room temperature. Recommended dosage: For low-fat ice cream — 4–5 g/kg. For high-fat ice cream — 2–3 g/kg.