Cremodan Sorbet Stabilizer (64) is specifically designed for use with sorbet. It is great to inhibit crystallization and also improves texture and creaminess. Cremodan also extends the shelf life of the finished sorbet.
Ingredients: Gelatin, Locust Bean Gum, Cellulose Gum, Guar Gum, Whey Protein Concentrate, Standardized with Dextrose.
Directions: Use 0.2-0.6 grams per 1000 grams of base. 1) Blend together with dry ingredients or create a small slurry using some of the base simple syrup. 2) Once dissolved, blend into the remaining simple syrup and thoroughly agitate. 3) It is recommended to heat the simple syrup to 180F in order to pasteurize. 4) Let sit refrigerated for 4 hours or up to 12 hours. 5) Add fruit and fruit puree. 6) Freeze base.