Natural sorbet stabilizer composed of a selection of vegan stabilizers. Sorb⁵ has been designed to regulate and allow the good stability of the sorbet, without adding solids and any other elements, and without providing any other function than the stabilization of water and ice.

Add Sorb⁵ to the liquid or semi-liquid base, mixed in both cold and hot (up to 80ºC/176ºF) and set for 12 hours in refrigeration before freezing it.

Sorb⁵ has been designed to bring the necessary stability to the formulation of a sorbet suitable for vegans, leaving the rest of the needs (emulsion, aeration, technical sugars) to the free choice of the professional.

Due to its low dosage, it does not provide solids to the ice cream and can be mixed cold or hot to facilitate the production process of pulp sorbets that are pasteurized, hot infusions or bases that undergo thermal processes.