Description

Sorbet powdered stabilizers improve texture and preserves creaminess by minimizing the size of ice crystals. An odorless powder that can be used as a stablizing agent, a thickener and an emulsifier. Combine 3/4 oz. of powder mix per 1 qt. of sorbet 3 -4% of the total recipe weight. For a better end product, mix the result peak with sugar!