NATURAL SORBET STABILISER “COLD”

Natural stabilizer for sorbets obtained by mixing a selection of thickeners, stabilizers, sugars and natural fibers. Designed to regulate and allow stability and good aeration to the texture of the sorbet by adding solids and without providing excessive sweetness.

Add Sorb¹⁰⁰ to the liquid or semi-liquid base, let it mature for 24 hours in refrigeration and run after this time.

Sorb¹⁰⁰ has been designed to be able to respond to all the challenges of balancing a good sorbet: creaminess, anticrystallization, aeration and persistence in the mouth.

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Categories: Freezing and Nitro, Ice creams, sorbets, Stabilisers

Description
Additional information

Features

Sorb¹⁰⁰improves the texture of ice cream.

Provides a good Overrun.

Decreases the size and delays the appearance of ice crystals.

PAC: 120%
POD: 52%

Presentation in refined powder, neutral smell and taste, slightly sweet.

Applications

Sorbets.

For a correct balance of the sorbet, a part from the addition of Sorb¹⁰⁰, 20% soluble solids (sucrose, maltodextrin,…) are necessary.

Curiosities

Perfect for any sorbet, even vegans.

The stabilization of sorbets has been and still is a challenge in the world of ice cream: respecting the flavor of the ingredient, not obtaining excessively sweet sorbets, achieving creaminess and obtaining a sorbet without crystals and with persistence on the palate is a high level technical challenge, which has traditionally involved the dependence on resources that change the flavor of the sorbet (egg whites, alcohols, great amount of sugar,…).