Stabilizer for Ice cream 5CF | 50gr. Gum base Stabilizer | Gelato & icecream

formulated and produced in our laboratories in Turin. Italy 

This essential ingredient is the secret to creamy ice cream with the perfect texture to satisfy even the most discerning palates.

SaporePuro has developed a precisely balanced thickener blend to ensure excellent results in the ice cream making process. The combination of tara seed flour, guar seed flour, and a pinch of maltodextrin results in a high-functioning blend that provides excellent texture and stability to ice cream.

Main Features

• Recommended dosage: 4-5 grams per kilogram of mixture.
• Composition: Tara seed flour, guar seed flour, maltodextrin.
• Activation: Works very well cold (room temperature) to make excellent sorbets, or pasteurization at 65°C for improved performance in milk-based ice creams.
• Format: 50gr 
• Fields of Use: Ideal for ice cream and slushies.
• Gluten-free: Also suitable for those on a gluten-free diet.

Operating Instructions

For best results with our Neutro for Ice Cream 5CF, carefully follow the dosage and activation instructions. During the high pasteurization cycle, bring the mixture to a temperature of 65°C. This allows the thickeners to work at their best, ensuring a creamy and stable texture to your ice cream. If you prefer, you can also use Neutro for Ice Cream without the need for pasteurization, while still maintaining excellent results.

Recommended Recipe: Vanilla Ice Cream

Here is a delicious recipe to take full advantage of the qualities of our Neutro for Ice Cream:

Ingredients:

• 600 g fresh milk
• 200 g fresh cream
• 120 g of sugar
• 5 g of Neutro for Gelato SaporePuro 5CF
• 35 g of low-fat milk powder
• 40 gr of dextrose
• Seeds of 1 vanilla bean

Procedure:

1. Mix the milk and cream in a small saucepan.
2. In a bowl, weigh sugar, add Neutro for Ice Cream, low-fat milk powder and dextrose. Mix the powdered ingredients together.
3. Sprinkle the powder mixture into the liquids, mixing well.
4. Bring the mixture to 82°C, stirring continuously.
5. Once it reaches temperature, remove from heat and add vanilla seeds.
6. Let stand for 30 minutes for the flavors to develop.
7. Chill the mixture in the refrigerator for at least 4 hours.
8. Proceed with making the ice cream using your ice cream maker.

Thanks to the balanced blend of thickeners in Neutro for Ice Cream SaporePuro 5CF, you will get ice cream with a creamy, silky texture that will retain its structure even during storage.

Made in Italy