Stab 2000 雪糕穩定劑 Louis Francois

LOU1971A

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.

• NORMAL DOSE : 3 to 5 grammes per litre.

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