Ingredients: Guar gum, carrageenan, standardized with dextrose.
Applications: Used to support the formation of tiny ice crystals and fat globules in frozen confections.
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CT1093
Uno Stabilizer
Hot- or cold-process stabilizer for frozen desserts. Enhances texture and shelf life of frozen confections. Also protects against heat damage. For fat- and water-based mixtures.
1 lb. cardboard cylinder | 6 cylinders per case
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Specifications
Directions
Storage Conditions: Dry and cool (68-72ºF, 20-22ºC). Add 1-1.5 grams per kilogram of mixture. Add slowly under strong agitation.
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