Super Neutrose - Sorbet stabilizer
2.2 lb - sold by each
Super Neutrose is mainly intended for sorbets but can also be used to produce ice creams designed for low overrun.
Applications
Mainly sorbets and low-overrun ice creams.
Dosage and usage
Dosage: 2–5 g/L – 0.2–0.5%
Method of use:
- Without changing your existing formulas, dry-mix the required amount of Super Neutrose with all or part of the sugar.
- Add this Super Neutrose–sugar premix into the total liquid phase under stirring.
- Let it rest for 15 minutes to allow maturation.
- Heat and proceed with the standard process.
Properties
Anti-crystallizing agent; provides viscosity, smoothness, and creaminess.
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 Super Neutrose to work optimally.
Need inspiration?
Explore Louis François “Raspberry Whole Fruit Sorbet” recipes highlighting Super Neutrose. https://louisfrancois.com/en/sorbet-plein-fruit-framboise/
