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PROSORBET 100 COLD

Format 3kg

Code 40400

Packaging 2u

Code 40400

Packaging 2u

Format 15kg

Code 53458

Packaging 1u

Code 53458

Packaging 1u

Mixture of stabilizers, emulsifiers, aerators and technical sugars, for cold stabilization.

How to Use

Mix cold in any liquid or semi-liquid with strong agitation.

Dosage

100g/kg

Ingredients

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.

Remarks

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.

Freeze resistance

High

Hydration

Cold

Temperature resistance

Thermo-irreversible

Application medium

Liquids

Applications

Possible
Preparations

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.

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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.

PROSORBET 100 COLD