Perfect For Ice Cream & Soup.
Ice Cream stabiliser cold is a great product with many applications.
- Mix 100g of Stabiliser to every 1kg of liquid or solid mixtures with less than 35% fat and leave for 24 hours for best results, no heat required.
- Stabilises, emulsifies and regulates the texture of ice cream.
- Use with InstantGel in a creamer gun to make mousse without the need for egg whites or cream.
- Size: 500g.
Suitable for vegetarians and coeliacs. Kosher certified.
Glucose, dextrose, palm vegetable fat, Emulsifiers: mono and diglycerides of fatty acids (E471), lactic and fatty acid esters of glycerol (E472b), diacetyl tartaric acid ester of mono (di) glycerides (E472e), Thickeners: sodium alginate (E401), carob bean gum (E410), guar gum (E412), carrageenan (E407), MILK protein, Stabilizier: dipotassium hydrogen phosphate (E340ii).
Allergens highlighted in BOLD.