SORBET STABILIZER SUPER NEUTROSE - LOUIS FRANÇOIS - 1 kg

Super Neutrose absorbs residual water from mixes: it has anti-crystallization properties, corrects the viscosity of mixes, improves velvety texture and smoothness, and adds creaminess. It also provides a significant increase in overrun and delays the melting of popsicles. Super Neutrose is mainly used for sorbets, but can also be used for ice creams intended for low foam applications.