Also called ‘Perfect Gelato’ is a proprietary synergistic blend of hydrocolloids and sucrose.
It is the perfect stabilizer for gelato products, used to prevent the formation or ice crystals and ensure a smooth texture.
Perfect Gelato is water soluble at 180F and used in small amounts, typically 0.13 - 0.25% of recipe weight.
For additional emulsification and finished product functionality, add soy lecithin at a usage level of 0.06-0.10%.
