SOSA PROFIBER STAB 5 600G

Natural Stabiliser for Ice Creams and Sorbets

Sosa Profiber Stab 5 is a professional-grade, clean label stabiliser made from 100% plant fibres (citrus, flax, and psyllium) with no synthetic emulsifiers or additives. Designed specifically for ice cream and sorbet applications, it helps to improve creaminess, texture, and stability while preserving the natural flavour of your ingredients.

• Ideal for chefs, artisan producers, and recipe developers looking for natural ice cream stabilisers, Profiber Stab 5 offers excellent emulsifying properties and prevents the formation of large ice crystals, resulting in a smoother mouthfeel and improved product hold.
• With a neutral flavour profile, it won't interfere with the taste of your base ingredients, making it especially useful in fruit-forward or nut-based recipes.
• Perfect for gelato shops, restaurant kitchens, and development chefs, Sosa Profiber Stab 5 is an effective solution for those seeking high-quality, natural stabilisers for frozen desserts.
• How to Use Sosa Profiber Stab 5:
• Recommended dosage is 0.5% of the total mix weight. For bases that need additional stabilisation, such as those using acidic fruits, you can increase the dosage up to 0.7%. Profiber Stab 5 is suitable for hot or cold preparation, and works well in standard, vegan, and allergen-sensitive recipes.
• Size: 600g
• Pistachio Ice Cream Recipe: Create a smooth, rich pistachio ice cream with a clean label approach using Profiber Stab 5.
• Ingredients:
  • 600g Milk
  • 25g Cream (35% fat)
  • 25g Skimmed milk powder
  • 70g Sugar
  • 70g Glucose powder (33DE)
  • 35g Dextrose
  • 5g Sosa Profiber Stab 5
  • 170g Pistachio paste
• Method:
  • Combine the milk and cream, and heat to 30°C.
  • Mix all dry ingredients, then incorporate into the liquid.
  • Pasteurise the base.
  • When the mixture cools to 60°C, add pistachio paste and blend.
  • Chill for 12 hours, then churn.

Ingredients:

Flax vegetal fiber (65,8%), Psyllium husk (24,4%), Citrus fiber (9,8%).

May contain traces of CELERY, EGGS, MILK, MUSTARD, NUTS, SESAME, SOYBEANS and SULPHITES

Allergens highlighted in BOLD.