PROFIBER STAB 5

Formato 600g
Código 45116
Código estándar
Embalaje 6u
Código 45116
Código estándar
Embalaje 6u
Formato 3kg
Código 45339
Código estándar
Embalaje 2u
Código 45339
Código estándar
Embalaje 2u

Stabilizer for ice cream and sorbets, without synthetic emulsifiers and additives, 100% vegetable fibers.

Modo de uso

Mix with the hot or cold ice cream base (85º), with strong agitation (electric mixer) to disperse the product correctly. Allow the mixture to mature in cold for 24 hours for its correct hydration and to freeze in the refrigerator. Freeze the ice cream or sorbet in the shortest possible time.

Dosificación
0.5% It is possible to increase the dosage up to 0.7 % in bases that require further stabilization, e.g. acidic fruit.
vegetable flax fiber, psyllium husk, citrus fiber
The functionality of the product improves when it is hydrated when hot (85º).
PIDE INFORMACIÓN
Características
Propiedades
Elaboraciones
Features
Natural solution for ice cream and sorbets

Profiber Stab 5 is a 100% natural stabilizer composed of citrus, flax and psyllium vegetable fibers, designed for ice cream and sorbets without additives or synthetic emulsifiers. This “clean label” product provides great emulsifying capacity, improves creaminess, prevents the formation of ice crystals and maintains a neutral flavor. Its versatility allows hot and cold applications, being ideal for recipes with acid fruits or customized formulations.

Resistance to freezing

High

Hydration

Hot and cold

Temperature resistance

Thermo-irreversible

Application medium

Liquids

Properties Why choose Profiber Stab 5?

  • 100% natural: No synthetic emulsifiers or additives.
  • Clean label: Composition based solely on vegetable fibers.
  • Versatility: It works in both hot and cold processes.
  • Superior creaminess: Improves the final texture of ice cream or sorbet.
  • Anti-crystallizing: Prevents the formation of large ice crystals.
  • Compatible with acidic fruits: Perfect for bases that require greater stabilization.
  • Neutral flavor: It does not alter the organoleptic profile of the recipe.
Elaborations
Possible
Elaborations

Profiber Stab 5 is ideal for making creamy ice creams and sorbets with professional textures, even in clean label or vegan recipes. It is perfect for bases with acidic fruits, infusions or gourmet preparations. Its ability to prevent the formation of crystals ensures an impeccable result, whether in artisanal ice cream parlors or in haute cuisine applications.

SEE MORE RECIPES
Technical Sugars, Texturizing

Passion Yogurt Frozen Dessert
Technical Sugars, Texturizing

Pierrot Dessert
Technical Sugars, Texturizing

Hazelnut & Orange - Mini Ice Cream Cake
Nuts, Texturizing

Bitter Almond Ice Cream
Texturizing

Soft Salmorejo Ice Cream
Texturizing

Chocolate and Baileys Ice Cream
Nuts, Texturizing

Rooibos Foam, Hazelnut Biscuit and Pears
Technical Sugars, Texturizing

Chocolate Liquorice Ice Cream
Technical Sugars, Texturizing

Mango and Coconut Sorbet
Technical Sugars, Texturizing

Lemon and Basil Ice Cream
SEE MORE RECIPES

Frequently Asked Questions

How does it differ from traditional stabilizers?
Profiber Stab 5 is clean label, 100% natural and without synthetic additives, providing a healthy solution without compromising quality.
Is it suitable for vegan ice cream?
Yes, Profiber Stab 5 is 100% plant-based, making it perfect for vegan recipes.
How do you prevent the formation of ice crystals?
Thanks to its composition with psyllium and flax fiber, Profiber Stab 5 retains water and stabilizes the mixture, preventing the formation of large crystals during freezing.

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