Stabilizing and emulsifying agent for ice creams and whipped creams.
It improves texture and creaminess by preventing the crystallization of sugars.
Recommended quantity:
~Low-fat ice cream (less than 7.5%) => 4 to 5 grams per litre
~Fat-rich ice cream (10 to 12%) => 2 to 3 grams per litre
Ingredients: Glucose syrup, locust bean gum, sodium alginate, carrageenan, mono and diglycerides fat.
Use instructions:
~Without changing your recipe, mix your Stabglaces powder with some or all the sugar.
~Add this mix to the milk while whisking.
~Set aside for 15 minutes for maturation, then increase the heat and proceed as usual.
Storage:
Away from humidity and light in an airtight container.
Shelf life 1 year minimum in original container.
Malaysia
