More About This Product Louis François STAB 2000 is a professional-grade stabilizer and emulsifier specially formulated for ice cream, gelato, sorbets, and other frozen desserts. It improves texture, creaminess, and stability by preventing ice crystal formation, enhancing air incorporation (overrun), and delaying melting. STAB 2000 ensures a smooth, homogenous mixture by facilitating even fat dispersion, resulting in a consistently high-quality frozen product. Easy to use and highly effective in both artisanal and industrial settings, its the ideal ingredient for chefs seeking optimal texture and performance in their frozen creations. Product Details: Size: 1 KG Country of Origin: France View Ingredients Dry glucose syrup, thickening agent : Locust Bean Gum (E410), gelling agent : Sodium Alginate (E401), Carrageenans (E407), Emulsifier : Glycerol Monostéarate (E471)