[Yair Ben Zvi]

Hi

I have seen a lot of chefs use the “Prosorbet 5 Hot/Cold’ by Sosa. I used it myself many times both for sorbet and for ice-cream and had excellent results.

When I ran out of it and didn’t want to wait for a new delivery, I made my own stabilizer copying the ingredients of the Prosorbet 5 Hot/Cold:

Dextrose, Thickeners: Guar gum (E412), Carrageenate (E407), Sodium alginate (E401).

I didn’t add the E401. I already had the dextrose, guar gum, and carrageenan (iota). The result was excellent.

[Sol Damiani]

Hi @panoswaterfordhotmail-com 🤩

Thanks for sharing your question. I hope @yairybzgmail-com ‘s answer helped you.

I’m sure @sussan_scoolinaryteam will agree or add some more info.

Have a great day!

[Sussan ScoolinaryTeam]

Hi, @panoswaterfordhotmail-com

You should use a branded ice cream stabilizer that is available and easy to get in your country.
Remember that the recipe contains dextrose and stabilizer, so the stabilizer composition should not include this product if you would not have excess dextrose.

Greetings