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Stabilizers and emulsifiers, especially in frozen desserts, is a MUST to preserve shelf-life, and improve the structure and stability of frozen desserts to prevent iciness or rapid melting. PreGel Texture Improvers are key for obtaining optimal texture in frozen dessert recipes affected by the amount of fats, sugar, water, and flavor utilized. PreGel Stabilizers increase viscosity, improve the smoothness of the product body, and prevent ice crystal formation and melting.
2 product(s) found
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Pannasù® (Powdered Whipped Cream Stabilizer)
Item No. 70208 In stock
8 Bags 1.50 3.30 1.7oz (40-80g) / 35.3 oz (1 liter) of cream Y Y Y Y
Albumissimo (Meringue Powder)
Item No. 71904 In stock
4 Bags 2 4.40 Egg and Soy 4.5oz (130g) / 35.3 oz (1 kg) of mix Y Y Y Y Y