Neutro Stab D-15

Innovative stabilizer for artisan gelato
Research, performance, purity – signed SaporePuro

Neutro Stab D-15 is a new-generation stabilizer developed in SaporePuro’s laboratories in Turin, the result of our R&D team’s continuous research and innovation. Designed to enhance the quality of artisan gelato, D-15 combines an advanced technological structure with a balanced composition of high-performance functional ingredients.

Its formulation is based on a low-lactose protein core, enriched with technical fibres and selected natural gums (gum arabic, guar, tara and locust bean gum), with the addition of alpha-cyclodextrin, which improves its dispersion and synergy with the other solids in the mix.

Technological Benefits

• Improved emulsification and stability: thanks to the action of milk proteins, D-15 promotes the formation of stable, homogeneous emulsions, also improving overrun (air incorporation) and structure during churning.

• Refined texture: soluble fibres and resistant dextrin give the gelato a more compact, velvety texture, improving creaminess and reducing the perception of cold on the palate.

• Reduced syneresis and crystallization: the balanced plant-based gums work synergistically to ensure stability over time, preventing ice formation during storage.

• Excellent palatability: the final sensory profile is clear, clean and free from aftertastes, allowing the selected flavour to express itself at its best.

Recommended dosage

➡️ 15 g per kg of mix
The dosage is optimized to achieve maximum functionality without weighing down the recipe. It can be adjusted according to the fat, protein and sugar content.

Standard recipe (milk-based gelato):

• Whole milk 3.5% – 675 g

• Fresh cream 35% – 100 g

• Sucrose – 110 g

• Dextrose – 40 g

• Skimmed milk powder (or SP-MILK 0%) – 35 g

• Glucose powder 21 DE – 25 g

• Neutro Stab D-15 – 15 g

✨ We recommend dry-blending Neutro Stab D-15 with the sugars and powders before adding it to the liquid mix to ensure even dispersion without lumps. Pasteurize at 85°C and mature for at least 4–6 hours before churning.

🔬 Extra technical tip

For fruit gelato recipes that also contain milk, Neutro Stab D-15 can be used at slightly lower doses (10–12 g/kg), optionally combined with a small quantity of a stabilizer specifically designed for sorbets, to adapt to the different structure of the mix and achieve a clean yet stable result.

IMAGES ARE FOR ILLUSTRATIVE PURPOSES ONLY AND MAY DIFFER FROM THE FINAL PRODUCT