Ice Cream Stabilizer is synergistic blend of dextrose and hydrocolloids and is the blended stabilizer for ice creams. Will prevent the formation of ice crystals and ensure a smooth texture for your ice cream products. Improves mouthfeel of ice creams.

Usage: For ice cream base, mix 0.5% Dry mix it with sugar. Blend it thoroughly into the rest of the recipe, then heat the recipe to 180F to activate the stabilizer, Cool, then churn.

Ingredients: Guar Gum, Dextrose, Carrageenan (standardized with Potassium Chloride)