Stabilizer for sorbet powder

Sorbet stabilizer is an indispensable technical ingredient for obtaining a smooth, stable texture that’s pleasant to the palate. Formulated as a fine powder, it mixes easily with all water- or fruit-juice-based ice creams, without altering the taste of the final product. Its main aim is to combat crystallization, a common phenomenon in homemade or artisanal sorbets which, if left unchecked, results in a grainy texture and rapid melting.

The origin of this stabilizer is a specific blend of stabilizing and anti-crystallizing agents, perfectly dosed to meet the requirements of professionals. This neutral-tasting ingredient acts invisibly in the recipe, guaranteeing optimal results. By slightly increasing the dry extract of the preparation, it improves the sorbet’s shelf life and shelf display, and extends shelf life without loss of quality.

Stabilizer is very easy to use. Simply add it directly to the sorbet mix (water, fruit, sugar) at a rate of 25 to 30 grams per liter. It can be added before or after pasteurization, depending on the recipe, and the preparation is then turbinized as usual. It is also compatible with cold preparations and works perfectly with a Pacojet, making it ideally suited to the demands of gourmet catering.

Its dual function – stabilization and anti-crystallization – ensures a smooth, structured sorbet. It works effectively even in the most delicate recipes, such as those based on acidic or very watery fruits, maintaining a homogeneous texture and preventing the development of ice crystals, even after several days in the freezer.

This stabilizer is ideal for all traditional fruit sorbets (lemon, raspberry, mango, strawberry, pineapple, etc.), but also for more creative recipes incorporating vegetables, fresh herbs or infusions. It offers great freedom of preparation while guaranteeing professional stability for the finished product. Thanks to its balanced formula, it also acts as a melting regulator, delaying melting and preserving the shiny appearance of the sorbet in the shop window or when serving.

Designed for artisan ice-cream makers, patissiers, caterers and restaurateurs, this product meets the demands of daily production: consistency, performance, ease of use. It allows you to increase efficiency while improving the sensory quality of your ice creations. It contains no major allergens in its standard formulation, and integrates easily into all existing production processes, whether artisanal or semi-industrial.

With this stabilizer, you can be sure of offering your customers a sorbet with consistent qualities: fine texture, silky feel, absence of crystals, slow melting and excellent chill resistance. It’s a discreet but essential technical ingredient for all those who want to produce high-quality sorbet without compromise.