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Compare professional stabilizers for gelato, sorbet and ice cream production. Learn the differences between clean label stabilizers, traditional stabilizer blends and hydrocolloids.
| Process | Typical Stabilizers | Characteristics |
|---|---|---|
| Hot Process | Super Neutrose, Stab 2000, Prosorbet 5, Stabilizer 5CF, Locust Bean Gum | Requires heating for full hydration and optimal texture development. |
| Cold Process | Xanthan Gum, Guar Gum, Gum Arabic | Hydrates without cooking. Ideal for quick sorbets and cold-mix recipes. |
| Product | Process | Brand | Best For | Usage Level | Key Benefits | Ingredients | Clean Label |
|---|---|---|---|---|---|---|---|
| Super Neutrose | Hot | Louis François | Sorbet, Low-fat Gelato | 2–5 g/L | Reduces ice crystals, improves smoothness and scoopability | LBG, Alginate, Carrageenan | No |
| Stab 2000 | Hot | Louis François | Ice Cream, Gelato | 2–5 g/L | Improves creaminess, overrun and emulsion stability | LBG, Carrageenan, Emulsifiers | No |
| Stabpure | Hot / Cold | Louis François | Sorbet, Ice Cream | 5–10 g/kg | Plant-fiber based stabilizer with clean label positioning | Plant fiber blend | Yes |
| Stabilizer 10 E-Free | Hot | SaporePuro | Ice Cream, Sorbet, Vegan Ice Cream | 7–13 g/kg | Clean label plant-fiber stabilizer with improved texture and melt resistance | Vegetable fibers, proteins, flax fiber, citrus fiber | Yes |
| Sosa Prosorbet 5 | Hot | Sosa | Sorbet | 5 g/kg | Reduces ice crystals and improves fruit sorbet texture | Stabilizer blend | Partial |
| Stabilizer 5CF | Hot | SaporePuro | Gelato, Ice Cream | 3–5 g/L | Adds body and creamy mouthfeel | Gum blend | No |
| Locust Bean Gum | Hot | Various | Gelato, Ice Cream | 1–3 g/kg | Classic gelato texture and body enhancement | Carob seed flour | Yes |
| Guar Gum | Cold / Hot | Various | Sorbet, Ice Cream | 1–2 g/kg | Fast hydration and improved melt resistance | Guar bean gum | Yes |
| Xanthan Gum | Cold | Various | Sorbet, Cold Process Recipes | 0.1–0.3% | Cold soluble, prevents water separation | Xanthan gum | Yes |
| Gum Arabic | Cold | Various | Sorbet, Low-fat Recipes | 2–10 g/kg | Improves mouthfeel and reduces icy texture | Acacia gum | Yes |
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