🔥Door to Door worldwide shipping USD55up✈️

Stabilizer guide

→ Swipe horizontally to view full comparison table

ENG / 中文

Ice Cream & Sorbet Stabilizer Guide

Compare professional stabilizers for gelato, sorbet and ice cream production. Learn the differences between clean label stabilizers, traditional stabilizer blends and hydrocolloids.

Best for Sorbet

  • Super Neutrose
  • Sosa Prosorbet 5
  • Xanthan Gum
  • Gum Arabic

Best for Ice Cream

  • Stab 2000
  • Stabilizer 5CF
  • Locust Bean Gum
  • Guar Gum

Clean Label

  • Stabpure
  • Stabilizer 10 E-Free

Hot Process vs Cold Process Stabilizers

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.

Full Stabilizer Comparison Table

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

Common Stabilizer Ingredients Explained

  • LBG (Locust Bean Gum) — Natural gum from carob seeds commonly used in gelato and ice cream.
  • Xanthan Gum — Cold soluble stabilizer ideal for cold-process sorbet recipes.
  • Guar Gum — Fast hydrating gum improving body and melt resistance.
  • Carrageenan — Seaweed-derived stabilizer helping protein stabilization.
  • Alginate — Hydrocolloid often used in sorbet systems.