Louis Francois - Stab 2000 - Stabilizer and Emulsifier, 1KG/2.2LBS

Louis Francois Stab 2000 – Stabilizer & Emulsifier for Ice Cream & Gelato, 1KG/2.2lb – Smooth, Creamy Perfection

Elevate your frozen desserts with Louis Francois Stab 2000, 1KG (2.2lb), a premium stabilizer and emulsifier designed for ice creams, gelatos, and whipped creams. This professional-grade blend prevents ice crystal formation, enhances creaminess, increases viscosity, and slows melting, ensuring a smooth, scoopable texture. Perfect for chefs, pastry professionals, or home enthusiasts crafting ice cream recipes.

Why Choose Louis Francois Stab 2000?

• Premium Quality: Composed of glucose syrup, locust bean gum (E410), sodium alginate (E401), carrageenan (E407), and mono/diglycerides (E471), delivering a clean-label solution. Prevents crystallization, enhances texture. Certified Gluten-Free and Vegan.
• Versatile Use: Ideal for dairy ice creams, gelatos, and whipped creams. Dosage: 4-5g/L for low-fat ice cream (<7.5% fat), 2-3g/L for high-fat ice cream (10-12% fat). Perfect for gelato recipes or creamy desserts.
• Distinctive Properties: Stabilizes water structure, emulsifies fats, increases air incorporation, and slows melting, ensuring a smooth, creamy mouthfeel in frozen dessert recipes. Hydrates in 15 minutes for easy integration.
• Convenient Size: 1KG (2.2lb) resealable tub ensures freshness for bulk dessert needs. Blend with sugar, add to cold milk/cream while stirring, rest for 15 minutes, then heat as usual. Store at 15-25°C (59-77°F) in a cool, dry, odor-free environment.
• Dietary Note: Vegan and gluten-free; may contain traces of allergens due to shared facilities. Check labels for allergens. Not suitable for those with sensitivities to carrageenan or emulsifiers.

Effortless Gourmet Creations

Use Louis Francois Stab 2000 to craft velvety chocolate gelato recipes or stable whipped creams. Customers praise its ability to deliver smooth textures and prevent ice crystals, with one user noting 1/2 tsp per 500ml base for rich gelato. Some report overuse can thicken mixtures excessively, so follow dosage guidelines (2-5g/L). Pair with Valrhona’s Manjari 64% or Cacao Barry’s Mexique 66% for decadent ice cream recipes. Store for up to 24 months.

Why Louis Francois?

Since 1908, Louis Francois, founded in Paris by a self-taught inventor, has pioneered texturing agents and emulsifiers. Stab 2000 reflects their century-long expertise in clean-label solutions, supporting sustainable practices and making it a chef’s choice for high-end frozen dessert creations.

Order Now & Craft Creamy Masterpieces!

Transform your frozen desserts with Louis Francois Stab 2000, 1KG. Perfect for gelato recipes or professional-grade ice creams, this stabilizer delivers unmatched texture and quality. Buy now and create unforgettable gourmet experiences!