PROSORBET 100 COLD

Format: 3kg
Code 40400
Standard code 37652
Packaging 2u
Format: 15kg
Code 53458
Standard code 37651
Packaging 1u
Mixture of stabilizers, emulsifiers, aerators and technical sugars, for cold stabilization.
Mode of use
Mix cold in any liquid or semi-liquid with strong agitation.
Dosage
100g/kg
Dextrose, maltodextrin, dehydrated glucose syrup, thickener: guar gum (e412), thickener: carrageenan (e407), thickener: sodium alginate (e401), refined palm oil and palm kernel oil, emulsifiers: acetic esters of monoglycerides and diglycerides of fatty acids (e472a), monoglycerides and diglycerides of fatty acids (e471), milk protein, sucrose.
Features
Cold integration
Prosorbet 100 Frio is an advanced blend of stabilizers, emulsifiers, aerators and technical sugars designed specifically for sorbets. This product offers optimal stability by preventing the formation of large ice crystals, improving the texture and body of the sorbet. It also contributes to a perfect balance between sweetness and serving temperature thanks to its POD (52%) and PAC (120%) properties, enabling the production of soft, airy and ready-to-enjoy sorbets.

Resistance to freezing

High

Hydration

Cold

Temperature resistance

Thermo-irreversible

Application medium

Liquids

Elaborations
Possible
Elaborations
With Prosorbet 100 Frio you can make sorbets from any type of fruit, infusion or liquid base. It is ideal for vegan creations, low-fat recipes or sorbets with alcohol, thanks to its versatility and ability to maintain a creamy and stable texture. Perfect for customized applications with acidic, sweet or exotic profiles, guaranteeing a professional result in artisanal or high-end ice cream parlors.

Frequently Asked Questions

What difference does it make compared to using basic stabilizers such as guar gum or xanthan gum?
Prosorbet 100 Cold is a complete solution that combines stabilizers with emulsifiers and aerators, providing superior control over sorbet texture, stability and palatability.
How does the PAC and POD of the product affect the recipe?
PAC (120%) ensures good creaminess at low temperatures, while POD (52%) regulates the sweetness of the sorbet without overdoing it, providing an ideal balance.