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This sorbet stabiliser is a combination of glucose syrup, locust bean gum and carrageenan, designed to stop crystals from forming as liquids sets. This ensures a smooth texture, and softer scoop. It also increases volume, and helps to slow melting as the ice is carried to table.
Directions for use
Ingredients: Glucose, thickening agent E410 (carob gum), gelling agents: E401 (alginate), E407 (carrageenans)
Sorbet stabiliser can form lumps when it comes into contact with fat, so it is not suitable for high fat creams. Instead use the ice-cream stabiliser.