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Super neutrose 1kg Louis François
Louis François
Reference: 18548 | DLUO : 31/05/2028
Super Neutrose 1 kg Louis François , the professional stabilizer for ice cream and sorbet
Louis François Super Neutrose 1 kg is a stabilizer specially formulated for making artisanal ice cream , sorbet , gelato, and whipped cream . A true benchmark among ice cream makers and pastry chefs, it improves texture, limits the formation of ice crystals, and extends the shelf life of preparations. The result: smoother, creamier, and more enjoyable ice cream, even after several days of storage. Because nobody waits for an entire homemade recipe only to end up with ice cream that crunches rather than melts.
€51.00
(€51.00 kilo)
Product information
Unlike a simple thickener, Super Neutrose is a complete stabilizer . Its formulation combines several hydrocolloids with complementary properties, including locust bean gum , sodium alginate , and carrageenans , standardized on a base of dehydrated glucose syrup. This synergy allows it to bind free water present in mixes, improve their viscosity, and prevent the formation of ice crystals during freezing and storage.
Why use a stabilizer for ice cream?
When frozen, the water in ice cream or sorbet naturally forms crystals. The larger these crystals, the grainier the texture becomes and the less creamy the ice cream appears.
Super Neutrose Louis François allows you to:
- limit water crystallization;
- improve the creaminess of ice creams and sorbets;
- to provide a more velvety mouthfeel;
- improve the aggregation;
- slow down the melting of the ice;
- to achieve a more even and professional texture.
It is particularly recommended for low-fat recipes or fruit-rich sorbets, which are often more susceptible to recrystallization.
What is the difference between Super Neutrose and other stabilizers?
Super Neutrose is not a single gum like locust bean gum , guar gum or xanthan gum .
This is a ready-to-use mix , specially developed for ice cream making, combining several stabilizers to achieve an optimal balance between viscosity, creaminess, stability, and resistance to melting. This eliminates the need for professionals to measure and combine multiple additives themselves.
Unlike gelling agents such as gelatin , agar-agar , or pectins , Super Neutrose does not form a gel. Its role is to improve the structure of the ice cream by controlling the free water content and optimizing the final texture.
The uses of Super Neutrose in baking and ice cream making
Super Neutrose Louis François is primarily used for:
- artisanal ice cream;
- Italian gelatos;
- fruit sorbets;
- the ice creams with little aeration;
- ice creams;
- frozen desserts;
- Strong-hold whipped creams.
It is suitable for both artisan ice cream makers and pastry chefs wishing to offer professional-quality frozen desserts.
Usage tips
Super Neutrose can be used without modifying your recipe.
For a homogeneous distribution:
- Mix the Super Neutrose with all or part of the sugar.
- Stir this premix into the milk or preparation.
- Allow to mature for at least 15 minutes so that the stabilizer hydrates properly.
- Next, heat your mixture and continue your preparation according to your usual process.
Recommended dosages
- Classic flavor ice creams: 2 to 3 g/kg
- Fruit sorbets: 4 to 5 g/kg
- Chantilly cream: 5 g/kg
Features
- Professional stabilizer for ice cream and sorbet
- Food gum mixture
- Anti-crystallizing
- Improves creaminess and velvety texture
- Promotes growth
- Slows the melting of the ice
- Ideal for homemade ice cream, sorbets and whipped cream
- Weight: 1 kg
- Brand: Louis François
Composition :
Dehydrated glucose syrup, locust bean gum (E410), sodium alginate (E401), carrageenan (E407).
Conservation :
Store in its closed packaging, away from moisture and heat.
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