Use Cremodan Ice Cream Stabilizer to improve the texture and creaminess of ice cream. This product also Inhibits crystallization and aerates for a consistent volume. The recommended dosage is 0.5% of total base volume.

Ingredients: Mono & Diglycerides, Sodium Alginate, Locust Bean Gum, Carrageenan, Guar Gum, Sodium Dioxide (to prevent caking).

Directions: Use 5 grams per 1000 grams of base.

1) Blend together with dry ingredients or create a small slurry using some of the base liquid. 2) Once dissolved, blend into the remaining base and thoroughly agitate. 3) It is recommended to heat the base to 180F in order to pasteurize. 4) Let sit refrigerated for 4 hours or up to 12 hours. 5) Freeze base.