Sorbium is a stabilizing system dedicated to the optimization of
sorbets quality all along their shelf-life. Its composition is based
on a combination of selected texturizers enabling to stabilize
the water by limiting the formation of big cristals, improve the
overrun, modulate the melting point and optimize the texture for
an optimum tasting quality.
Properties: stabilizer, thickener
Recommended dosage:
0,2 - 0,5%
Recommendations for use:
• Make a first blend of SORBIUM with the other powder ingredients
(for example sucrose or dextrose)
• Incorporate this first blend into the syrup at 30°C in order to
disperse it in a liquid phase
• Blend it then with the fruit ingredients of the recipe and
pasteurize to ensure complete dissolution of the stabilizer
• Allow to cool down and process in the ice cream maker
Examples of typical uses:
sorbets
Comment / Limitations:
The dosage should be adjusted to the type of fruit used and the
expected texture in mouth. If the dosage is too high, the texture
of the sorbet would be too viscous and it could be detrimental for
the aroma perception during tasting