Stabilizer more particularly used f or ice creams.
• Emulsifier that distributes raw fatty materials.
• Stabilizer for the aqueous structure of a mixture and anti-cr y stallization.
• Provides creaminess and f acilitates expansion.
• Delays the melting of ice pops.
Stab 2000
Brand
Louis Francois
Classification
Stabiliser
Item Code
LF 1971A
Weight
1 kg