Stab 2000 1kg Louis François

Its formula combines several complementary ingredients, including locust bean gum , sodium alginate , carrageenan , and an emulsifier (mono- and diglycerides of fatty acids). This combination acts on both the aqueous and fatty components of the preparation to obtain a particularly creamy and homogeneous texture.

What is the Stab 2000 used for in ice cream making?

Stab 2000 acts simultaneously as a stabilizer and emulsifier .

It allows you to:

• limit the formation of ice crystals;
• improve the creaminess of ice cream;
• to promote proliferation;
• stabilize the emulsion between water and fats;
• improve the viscosity of the mix;
• to achieve a creamier texture;
• slow down the melting of the ice.

These properties make it a particularly suitable ingredient for professional ice cream recipes.

What is the difference between Stab 2000 and Super Neutrose?

These two products are intended for the manufacture of ice cream, but they do not fulfill exactly the same role.

Super Neutrose is primarily a stabilizer . It acts mainly on the water content of the mixture to limit crystallization and improve creaminess. It is particularly recommended for sorbets and lightly whipped ice creams.

Stab 2000 combines a stabilizer with an emulsifier . In addition to controlling crystallization, it improves fat dispersion, promotes air incorporation, and gives ice creams a richer texture. It is therefore particularly recommended for milk-based ice creams , high-fat ice creams , and recipes where a very creamy texture is desired.

In summary:

• Super Neutrose : ideal for sorbets and low-fat ice creams.
• Stab 2000 : ideal for rich ice creams, gelatos and preparations containing fats.

Uses of the Stab 2000

The Stab 2000 Louis François is recommended for:

• artisanal ice creams;
• milk ice cream;
• gelatos;
• ice cream;
• preparations rich in fats;
• Strong-hold whipped creams.

It is particularly used by ice cream makers and pastry chefs looking for a finer, more stable and creamier texture.

Usage tips

Stab 2000 must be premixed with all or part of the sugar before being incorporated into the milk while stirring.

Unlike some stabilizers, it must be heated to fully activate its properties. After incorporation, it is recommended to let the mix mature for at least 15 minutes before continuing production.

Recommended dosages

• Low-fat ice cream (< 7.5%): 4 to 5 g/L
• High-fat ice cream (10-12%): 2-3 g/L

Features

• Professional stabilizer and emulsifier
• Ideal for ice cream and whipped cream
• Anti-crystallizing
• Promotes growth
• Improves the emulsification of fats
• Provides creaminess, body and texture
• Slows the melting of the ice
• To be activated by cooking
• Weight: 1 kg
• Brand: Louis François

Composition :
Dehydrated glucose syrup, locust bean gum, sodium alginate, carrageenans, mono and diglycerides of fatty acids.

Conservation :
Store in its closed packaging, away from moisture and heat.