Super Neutrose 150g (Sorbet gelato stabilizer) | Louis Francois

This sorbet or gelato stabilizer is a combination of glucose syrup, locust bean gum and carrageenan, designed to stop crystals from forming as liquids sets. This ensures a smooth texture, and softer scoop. It also increases volume, and helps to slow melting as the ice is carried to table. 

Recommended dose

• 4 to 5 g/ltr

Directions for use

• Mix the sorbet stabiliser with the  total quantity of sugar in the recipe.
• Add this powder mix to the liquid in the recipe while stirring.  
• Let the mix rest for about 15 minutes for the maturation process (i.e. in order to let the stabiliser act correctly)
• Increase the temperature while stirring, and continue as usual. The stabiliser does need heating to activate it so isn't suitable for recipes where you just blend fruit with ice.

Ingredients: Glucose, thickening agent E410 (carob gum), gelling agents: E401 (alginate), E407 (carrageenans)

Sorbet stabiliser can form lumps when it comes into contact with fat, so it is not suitable for high fat creams. Instead use the ice-cream stabiliser. 

example recipe wiht using super neutrose :

4-5 g /L dosage : count 1 L coconut puree/ other fruit puree add 4-5g super neutrose

Coconut and lime sorbet:

• 70g caster sugar
• 20g glucose powder
• 4g super neutrose
• 1kg coconut purée 
• 2 limes, zested