Neutro Stab D-15

Innovative stabilizer for artisan ice cream
Research, performance, purity - signed SaporePuro

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

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

Technological Benefits

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

• Refined texture: soluble fibers and resistant dextrin give ice cream a firmer, velvety texture, improving creaminess and reducing the perception of coldness on the palate.

• Reduction of syneresis and crystallization: balanced vegetable gums work in synergy to ensure stability over time, preventing ice formation during storage.

• Excellent palatability: the final sensory profile is sharp, clean and free of aftertaste, allowing the chosen aroma to express itself to the fullest.

Recommended dosage

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

Typical recipe (milk base ice cream):

• Whole milk 3.5% - 675 g

• Fresh cream 35% - 100 g

• Sucrose sugar - 110 g

• Dextrose - 40 g

• Low-fat milk powder (or SP-MILK 0%) - 35 g

• Glucose powder 21 DE - 25 g

• Neutro Stab D-15 - 15 g

✨ We recommend dispersing Neutro Stab D-15 dry with the sugars and powders before adding it to the liquid mixture to ensure homogeneous and lump-free dispersion. Pasteurize at 85°C and ripen for at least 4-6 hours before whisking.

🔬 Extra technical advice

For fruit ice creams in which milk is also used, Neutro Stab D-15 can also be used in slightly lower doses (10-12 g/kg), possibly combining it with a small amount of sorbet-specific neutro , to adapt to the different structure of the mixture and achieve a clean but stable result.

LE IMMAGINI SONO PURAMENTE A SCOPO ILLUSTRATIVO, POTREBBERO DIFFERIRE DEL PRODOTTO FINALE