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Stabilizer more particularly used for ice creams.
THE COMPANY LOUIS FRANCOIS - Food Ingredients – Since 1908 A legacy and a 100% French Know How Stabilizer more particularly used for ice creams. • Emulsifier that distributes raw fatty materials. • Stabilizer for the aqueous structure of a mixture and anti-cry stallization. • Provides creaminess and facilitates expansion. • Delays the melting of ice pops. • NORMAL DOSE : 3 to 5 grammes per litre. |
With a century of experience creating premium products, Louis Francois is a leader in speciality and technical baking ingredients. Focused on innovation and precision, the company creates products that are essential to all pastry chefs.