Stab 2000 - Ice creams stabilizer

Stab 2000 is a stabilizer and emulsifier blend designed for ice cream and frozen desserts. It stabilizes the overall structure by preventing the formation of ice crystals. It is also used to improve the body and texture of finished products. It provides creaminess, enhances overrun, improves fat dispersion, and emulsifies the various components of the mixes.

Applications
Ice creams and frozen desserts

Dosage and usage
Dosage:

• 2–5 g/L – 0.2–0.5%
• Low-fat ice creams (less than 7.5% fat): 4–5 g/L – 0.4–0.5%
• High-fat ice creams (10–12% fat): 2–3 g/L – 0.2–0.3%

Method of use

• Without changing your existing formulas, dry-mix the required amount of Stab 2000 with all or part of the sugar.
• Add this premix into the total milk phase under stirring.
• Let it rest for 15 minutes to allow the ice cream mix to mature (hydrate/swell).
• Then increase the temperature and proceed with the standard process.

Properties
Anti-crystallizing agent; improves smoothness and creaminess; facilitates overrun (whipping/air incorporation)

Conservation
To be stored in a sealed package, protected from moisture and heat. Keep away from light.

Certifications
Halal and Kosher.

Louis François advice
It is important to let the mix mature for at least a few hours after pasteurization to allow Stab 2000 to work optimally.

Need inspiration?
Explore Louis François “Speculoos, orange and caramel ice cream bar” recipes highlighting Stab 2000. https://louisfrancois.com/en/esquimaux-speculoos-orange-caramel/