Sorbet Stabilizer 70 g Texturestar
SKU: #152393|Barcode: 066958002152|Origin: Canada
$23.59
Elevate your sorbet with Texturestar's Sorbet Stabilizer—your go-to solution for smooth, scoopable, and delicious frozen desserts. Specially formulated to improve texture, volume, and melt resistance, this stabilizer helps prevent ice crystal formation, ensuring a rich and creamy finish every time. Perfect for both professional kitchens and home cooks, only a small amount is needed to enhance each batch, making it an effective and economical choice. Gelatin ingredient in this product is derived from Bovine Skin.
Directions: Mix with dry ingredients or pre-mix into a slurry using a portion of the base syrup. Once fully dissolved, add to the remaining base syrup and mix thoroughly. Heat the sorbet base to 82°C (180°F) to pasteurize. For best results, refrigerate for 4–12 hours. Add fruit or purée, then freeze. Usage: 0.5% (5 g per 1 kg)
SMOOTH SORBET TEXTURE FOUNDATION: emulsifier and gum blend creates fine ice crystal structure, delivering silky mouthfeel and slower melt-rate in frozen desserts without graininess or iciness
VERSATILE FROZEN DESSERT APPLICATIONS: Blend into sorbet bases, gelato batters, sherbet mixes, Italian ice recipes, or frozen yogurt—just 3 grams per litre transforms texture and body instantly
SIMPLE RECIPE INTEGRATION: Whisk into cold liquid base before freezing, or combine with other dry ingredients for seamless incorporation; dissolves smoothly without lumps or separation during churning
NON-GMO VERIFIED AND MADE IN CANADA: Clean ingredient label certified Non-GMO, produced in Canada under food-grade standards; ideal for home gelato makers and frozen dessert recipes
PANTRY PANTRY STORAGE: 70 g (2.5 oz) pouch in food-grade packaging; compact size yields multiple batches; keeps fresh in cool, dry cupboard for year-round sorbet, sherbet, and gelato experimentation
Gmo Free
