Super Neutrose 1kg (Sorbet/gelato stabilizer)| Louis Francois 1 KGThis sorbet stabilizer is a combination of glucose syrup, locust bean gum and carrageenan, designed to stop crystals from forming as liquids sets. This ensures a smooth texture, and softer scoop. It also increases volume, and helps to slow melting as the ice is carried to table. Recommended dose Fruit sorbets 4 to 5 g l Directions for use Mix the sorbet stabiliser with the total quantity of sugar in the recipe. Add this powder mix to the liquid in the