PROFIBER STAB 5 – Stabilizer for Ice Creams and Sorbets without Synthetic Emulsifiers and Additives, 100% Vegetable Fibers

For the past two years, at SOSA INGREDIENTS, we have dedicated ourselves to researching fibers as innovative solutions for pastry making. Thus, we have discovered endless technical functions that improve textures, reduce sugars and fats, and enhance the flavor in our products.

From this research, the idea of an ice cream stabilizer based on three fibers was born, which, thanks to the combination of its technical properties, is ideal for ice cream parlors looking for more natural options, in contrast to synthetic emulsifiers such as monoglycerides and diglycerides of fatty acids (E-471), commonly used in ice cream stabilizers.

Therefore, we are excited to present our new stabilizer, without synthetic emulsifiers and additives, made with 100% vegetable fibers: PROFIBER STAB 5.

The choice of vegetable fibers as stabilizing ingredients in the formulation of PROFIBER STAB 5 is not only a technical innovation, but also a commitment to the quality and integration of natural ingredients into our product catalog.

Vegetable fibers, derived from natural sources, provide a series of significant benefits to the stability of ice creams. Their ability to form stable structures and retain water contributes to the smooth texture and prevention of unwanted crystallization.

In addition, vegetable fibers are known for their nutritional profile, adding a healthy component to your frozen creations.

By choosing PROFIBER STAB 5, you are not only improving the quality and texture of your ice creams, but also offering your customers a more natural and balanced option, thus elevating the experience of enjoying artisanal ice cream to a healthier and more delicious level.

Selection of Ingredients

The secret behind the effectiveness of PROFIBER STAB 5 lies in its careful selection of natural ingredients. This stabilizer is composed of three types of vegetable fibers with specific technical functions that improve the quality of your ice creams and sorbets. Citrus fiber acts as a natural emulsifier, ensuring that the ingredients mix homogeneously and maintain a uniform texture. Flax fiber is an exceptional stabilizer that contributes to the structure of the ice cream, providing a solid and creamy base. Finally, psyllium is responsible for water retention, maintaining moisture and preventing the formation of ice crystals, which guarantees a smooth and perfect texture in every bite.

Exceptional Characteristics

• Cold and hot stabilizer: PROFIBER STAB 5 offers unparalleled versatility, being effective in both cold and hot processes. This means you can achieve exceptional results no matter which technique you use.
• Great emulsifying capacity: Thanks to its exceptional emulsifying capacity, our stabilizer ensures a homogeneous distribution of ingredients, achieving a smooth and creamy texture in every bite.
• High creaminess contribution: Creaminess is essential for a quality ice cream, and PROFIBER STAB 5 does not skimp on this. It adds a silky and pleasant texture to your final product, which will delight the most demanding palates.
• Anti-crystallizing power: Forget about unwanted crystals in your ice creams. PROFIBER STAB 5 acts as a protective shield, maintaining the perfect consistency and preventing the formation of crystals, even after storing the ice cream.
• Neutral taste and Clean Label: We are proud to offer a stabilizer with a neutral taste and clean label. PROFIBER STAB 5 not only improves the quality of your ice cream, but also meets the expectations of modern consumers who are looking for products without additives.

Recommended Dosage

With PROFIBER STAB 5, excellence is at your fingertips. The recommended dosage is 0.5% of the total mass (in kg), but if you are working with bases that require greater stabilization, such as acidic fruits, you can increase the dosage up to 0.7%. The flexibility provided by this stabilizer allows you to adapt to your specific needs.

Mode of use

Incorporating PROFIBER STAB 5 is simple. Mix the stabilizer with the ice cream base in cold or hot (at 85º) with an electric mixer to disperse the product effectively. Let the mixture mature in the cold for 24 hours to ensure proper hydration and then churn in the ice cream maker. Freeze your ice cream or sorbet in the shortest possible time to maintain freshness and quality.

Important Observations:

To optimize the functionality of the product, we recommend hydrating PROFIBER STAB 5 in hot (at 85º). This small step will make a difference in the final quality of your ice creams.