Neutro Sorbete

Neutro Sorbete Complemento Chef Lab is a technical blend of stabilizers and emulsifiers specifically designed for the preparation of sorbets and water-based ice creams. Its main function is to balance the sorbet structure, ensuring a fine texture, slow melting, and optimal aeration.

Unlike a pure thickener such as guar gum, this “neutral stabilizer” is a complex agent that acts on both the aqueous phase and the incorporated air, allowing fruit sorbets to maintain a creaminess similar to dairy ice cream without the need for animal fats.

FORMAT: 300 g.

INGREDIENTS: Blend of stabilizers (E-410 Locust Bean Gum, E-412 Guar Gum, E-466 Carboxymethyl Cellulose) and emulsifiers (E-471 Mono- and Diglycerides of Fatty Acids). May contain technical sugars (Dextrose) as a dispersing agent.

DOSAGE AND USE: For perfect incorporation, it is recommended to mix the neutral stabilizer with part of the sugar in the recipe before adding it to the liquid. Although some components act cold, it is recommended to heat the mix to 65–80 °C to fully activate the stabilizers and ensure maximum hygiene.

• Recommended dosage: 5–10 g per litre/kg of mix (fruit + water + sugars).

TECHNICAL PROPERTIES:

• Crystallization control: Prevents free water from forming ice crystals that are noticeable on the palate.
• Improved overrun: Facilitates air incorporation during churning, creating lighter textures.
• Slower melting: Increases the sorbet’s resistance to ambient temperature.
• Complete neutrality: Adds no flavour or colour, allowing the purity of fresh fruit to stand out.

APPLICATIONS:

• Acidic fruit and citrus sorbets.
• Water-based ice creams and artisan ice pops.
• Premium granitas.
• Savoury sorbets for gastronomy, such as gazpacho or vegetable infusions.
• Frozen fruit mousses.