Stabi 3000 - Stabilizer and anti-crystallization agent for use in ice cream, and gelato. Used as an emulsifier to allow a proper dispersion of fat elements. Stabilizer and anti-crystallizer for the aqueous part of your preparations. Delay thawing in ice cream bars and cones.
Ingredients: glucose syrup, carob gum, sodium alginate, carrageenan, mono and diglycerides fat