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Stabiwise Ice Cream and Gelato
A blend of Locust Bean Gum, Carrageenan, Methylcellulose, Guar Gum, Sucrose Esters of Fatty Acid
Size and Quantity
1 lb Canister
2 oz Pouch
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A blend of Locust Bean Gum, Carrageenan, Methylcellulose, Guar Gum, Sucrose Esters of Fatty Acid.
Instructions for use: Shear (blend) in to your sorbet syrup base, or ice cream base, with a hand held blender for about a minute. Strain before processing or freezing for paco jet usage.
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Provides a less bitter taste in the end product when used in spherification in place of calcium chloride. Will dissolve in fat.
Glycerin Flakes have a high stability to act as an emulsifier. Similar to oil, it must first be broken down with a fatty element & then added to watery element.
Hydroxypropyl Methylcellulose E19
Unlike other gelifiers, Methylcellulose gelifies when heat is applied. When cold it acts as a thickener. Semi-firm gel forms at 58-64ºC with E19.
Hydroxypropyl Methylcellulose F50
Unlike other gelifiers, Methylcellulose gelifies when heat is applied. When cold it acts as a thickener. Semi-firm gel forms at 62-68C with F50.
Pectin Low Methoxy
Pectin is soluble in cold water, but has to be carefully dispersed. Low methoxy pectin gels with calcium. The gelation itself is controlled by the amount of calcium, the sequestrant levels, ph, soluble solids, and pectinâˆšâ‰ s inner reactivity.
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