{"title":"Frozen Dessert Stabilizers for Ice Cream \u0026 Sorbet","description":"\u003ch3\u003e\n\u003cmeta charset=\"utf-8\"\u003eBrowse our collection of frozen dessert stabilizers, designed to improve the texture and consistency of ice creams, sorbets, and gelatos. These ingredients help prevent ice crystals, ensuring smooth, creamy results every time.\u003c\/h3\u003e","products":[{"product_id":"louis-francois-super-neutrose-sorbet-frozen-dessert-stabilizer","title":"LOUIS FRANCOIS Super Neutrose – Sorbet \u0026 Frozen Dessert Stabilizer for Smooth, Crystal-Free Texture","description":"\u003cp\u003eLouis Francois Super Neutrose is a professional stabilizer for sorbets and other water-based frozen desserts. Made from a blend of dried glucose syrup, locust bean gum, sodium alginate, and carrageenan, it helps improve smoothness, reduce ice crystal formation, and create a creamier texture without changing flavour. It is especially useful in fruit sorbets and other high-water recipes where texture can easily turn icy.\u003c\/p\u003e\n\u003ch3\u003eUse\u003c\/h3\u003e\n\u003cp\u003eBlend Super Neutrose into all or part of the sugar first, then add that dry mix to the liquid base while stirring. Let the mixture rest for about 15 minutes to hydrate before heating and processing as usual. It is designed to fit easily into an existing recipe without major reformulation.\u003c\/p\u003e\n\u003ch3\u003eRecommended Dosage\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eStandard ice creams: 2–3 g per kg\u003c\/li\u003e\n\u003cli\u003eFruit sorbets: 4–5 g per kg\u003c\/li\u003e\n\u003cli\u003eChantilly cream (secondary use): 5 g per kg\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eApplications \/ Practical Uses\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eFruit sorbets and water-based frozen desserts\u003c\/li\u003e\n\u003cli\u003eFrozen fruit bars and molded frozen desserts\u003c\/li\u003e\n\u003cli\u003eNon-dairy frozen desserts that need a smoother mouthfeel\u003c\/li\u003e\n\u003cli\u003eSecondary use in chantilly cream for added structure and air retention\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eObservations\u003c\/h3\u003e\n\u003cp\u003eFine white to cream-coloured powder with a nearly neutral taste and odour. It works in cold or warm process applications and is made from plant-derived ingredients.\u003c\/p\u003e\n\u003ch3\u003eDifferences from Other Ingredients\u003c\/h3\u003e\n\u003cp\u003eSuper Neutrose uses a blend of plant-based hydrocolloids to improve smoothness, water-binding, and melt resistance in sorbets and other water-rich frozen desserts. Unlike heavier or more basic stabilizers, it helps create a smoother mouthfeel without over-thickening or affecting flavour. It is especially useful in delicate fruit-based recipes where texture needs to stay clean, light, and scoopable.\u003c\/p\u003e\n\u003cp\u003eCompared with Stab 2000, Super Neutrose is better suited to high-water recipes such as fruit sorbets, where anti-crystallization and smooth scoopability matter most.\u003c\/p\u003e\n\u003ch3\u003eOrigin\u003c\/h3\u003e\n\u003cp\u003eMade from plant-based stabilizers including locust bean gum, sodium alginate, carrageenan, and dried glucose syrup.\u003c\/p\u003e","brand":"Louis Francois","offers":[{"title":"100g","offer_id":45831061438708,"sku":"","price":21.5,"currency_code":"CAD","in_stock":true},{"title":"1kg","offer_id":45831061405940,"sku":"1990B","price":99.0,"currency_code":"CAD","in_stock":true},{"title":"10kg","offer_id":48027311866100,"sku":"1991H","price":874.5,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1260\/2953\/files\/LOUISFRANCOISSuperNeutrose_SorbetStabilizer1.jpg?v=1726702413"},{"product_id":"louis-francois-stab-2000-ice-cream-gelato-stabilizer","title":"LOUIS FRANCOIS Stab 2000 – Stabilizer \u0026 Emulsifier for Smooth Ice Cream \u0026 Gelato","description":"\u003cp\u003eLouis Francois Stab 2000 is a professional stabilizer and emulsifier for dairy-based ice cream, gelato, and whipped cream. It helps improve body, creaminess, texture, and melting behaviour while reducing large ice crystal formation. Because it combines hydrocolloids with an emulsifier, it is especially useful in frozen desserts that contain fat.\u003c\/p\u003e\n\u003ch3\u003eUse\u003c\/h3\u003e\n\u003cp\u003eBlend Stab 2000 with all or part of the sugar first, then add it to cold milk or cream while mixing. Let the base rest for about 15 minutes to hydrate before heating and finishing the recipe as usual. It can be used in both hot-process and cold-process methods.\u003c\/p\u003e\n\u003ch3\u003eRecommended Dosage\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eLow-fat ice cream (under 7.5% fat): 4–5 g\/kg\u003c\/li\u003e\n\u003cli\u003eHigher-fat ice cream (10–12% fat): 2–3 g\/kg\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eApplications \/ Practical Uses\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eDairy ice creams that need smoother texture and better stability\u003c\/li\u003e\n\u003cli\u003eCustard-style or premium gelato with more body and creaminess\u003c\/li\u003e\n\u003cli\u003eSoft-serve and molded frozen desserts that need slower melt\u003c\/li\u003e\n\u003cli\u003eWhipped cream applications that benefit from better volume and hold\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eObservations\u003c\/h3\u003e\n\u003cp\u003eWhite to cream-coloured powder with a neutral taste and aroma. It helps improve air incorporation, supports water and fat stability, and can be used in both artisanal and larger-scale production.\u003c\/p\u003e\n\u003ch3\u003eDifferences from Other Ingredients\u003c\/h3\u003e\n\u003cp\u003eUnlike many commercial stabilizers that rely more heavily on starches or simpler texturizers, Stab 2000 combines clean-label hydrocolloids with an emulsifier to improve both texture and stability. It is especially well suited to high-fat, dairy, and custard-style ice creams, where smoothness, body, and melt resistance matter more than basic crystallization control alone. It also works easily in existing recipes — just blend with the sugar and proceed as usual.\u003c\/p\u003e\n\u003cp\u003eCompared with Super Neutrose, which is better suited to fruit sorbets and water-rich mixtures, Stab 2000 is the better fit for ice cream and gelato bases with dairy or fat.\u003c\/p\u003e\n\u003ch3\u003eOrigin\u003c\/h3\u003e\n\u003cp\u003eMade from dry glucose syrup, locust bean gum, sodium alginate, carrageenans, and glycerol monostearate.\u003c\/p\u003e","brand":"Louis Francois","offers":[{"title":"100g","offer_id":45412304945396,"sku":"","price":22.75,"currency_code":"CAD","in_stock":true},{"title":"1kg","offer_id":45412304978164,"sku":"1971A","price":105.0,"currency_code":"CAD","in_stock":true},{"title":"10kg","offer_id":46475556094196,"sku":"1970K","price":934.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1260\/2953\/files\/LOUISFRANCOISStab2000_IceCreamStabilizer1_dbd6905d-e698-432e-8e7e-27515152a407.jpg?v=1726702336"},{"product_id":"louis-francois-flax-fibre","title":"LOUIS FRANCOIS Flax Fibre – Natural Thickener and Binder for Versatile Use, 1kg","description":"\u003cp\u003eLouis Francois Flax Fibre is a plant-based binder, thickener, and texturizer made from flax seeds. It helps improve structure, moisture retention, and mouthfeel in a wide range of applications, including sorbets, sauces, egg-free baking, and plant-based savoury recipes. It is especially useful when you want a clean-label ingredient that adds body without adding noticeable flavour.\u003c\/p\u003e\n\u003ch3\u003eUse\u003c\/h3\u003e\n\u003cp\u003eAdd gradually while stirring to help prevent clumping. It can be used in both hot and cold preparations, and its thickening effect increases with heat, which makes it especially useful in warm or cooked recipes. In dry mixes, it can be blended with other dry ingredients before liquids are added.\u003c\/p\u003e\n\u003ch3\u003eRecommended Dosage\u003c\/h3\u003e\n\u003cp\u003eUse as needed, typically around 1 to 3% depending on the application and the texture you want.\u003c\/p\u003e\n\u003ch3\u003eApplications \/ Practical Uses\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eSorbets and ice creams for smoother texture and better control of ice crystals\u003c\/li\u003e\n\u003cli\u003eEgg-free baking as a natural binder and emulsifier\u003c\/li\u003e\n\u003cli\u003eSmoothies and drinks for added body and stability\u003c\/li\u003e\n\u003cli\u003eMuffins, granola bars, and breads for better moisture retention and structure\u003c\/li\u003e\n\u003cli\u003eSauces and dressings for natural thickening and a creamier texture\u003c\/li\u003e\n\u003cli\u003ePlant-based burgers, patties, and fillings for better binding and a more cohesive texture\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eObservations\u003c\/h3\u003e\n\u003cp\u003eFlax Fibre is a fine whitish powder that is odourless and neutral in taste. It is plant-based, gluten-free, vegan, and positioned as an allergen-friendly ingredient. Its viscosity increases with temperature, which can be helpful in cooked applications.\u003c\/p\u003e\n\u003ch3\u003eDifferences from Other Fibres\u003c\/h3\u003e\n\u003cp\u003eCompared with other natural fibres used for thickening or binding, Flax Fibre is positioned as more efficient for creating smooth, creamy textures with strong viscosity control, especially in heated preparations. It is also a useful alternative to animal-based or more synthetic binders in plant-based and clean-label formulations.\u003c\/p\u003e\n\u003ch3\u003eOrigin\u003c\/h3\u003e\n\u003cp\u003ePlant fibre obtained from flax seeds (Linum usitatissimum).\u003c\/p\u003e","brand":"Louis Francois","offers":[{"title":"Default Title","offer_id":46338774204660,"sku":"10287","price":118.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1260\/2953\/files\/LOUISFRANCOISFlaxFibre.jpg?v=1743804070"},{"product_id":"louis-francois-souflix","title":"LOUIS FRANCOIS Souflix – Premium Thickener for Creamy, Pastry Fillings and Sauces, 1kg","description":"\u003cp\u003eLouis Francois Souflix is a professional thickener made from modified waxy maize starch, designed for fillings, sauces, soups, and other preparations that need smooth, stable texture. It offers strong water-binding, a creamy short texture, and reliable performance in acidic recipes, high-heat applications, and freeze-thaw conditions.\u003c\/p\u003e\n\u003ch3\u003eUse\u003c\/h3\u003e\n\u003cp\u003eDisperse gradually while stirring for even distribution. Souflix can be used in both cold and hot preparations and stays stable through cooking, chilling, freezing, and reheating.\u003c\/p\u003e\n\u003ch3\u003eRecommended Dosage\u003c\/h3\u003e\n\u003cp\u003eUse at 1 to 3% of total recipe weight, depending on the consistency and application you want.\u003c\/p\u003e\n\u003ch3\u003eApplications \/ Practical Uses\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eFruit fillings for tarts, pies, and pastries\u003c\/li\u003e\n\u003cli\u003eSauces and soups that need a smooth, creamy consistency\u003c\/li\u003e\n\u003cli\u003eTomato and barbecue sauces where acidity can affect texture\u003c\/li\u003e\n\u003cli\u003eCustards, puddings, and other creamy desserts\u003c\/li\u003e\n\u003cli\u003eFrozen entrées, gratins, and casseroles that need to hold texture after freezing and reheating\u003c\/li\u003e\n\u003cli\u003eBaby food and similar preparations where a smooth, uniform finish matters\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eObservations\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eWhite-cream powder\u003c\/li\u003e\n\u003cli\u003eTasteless and odourless\u003c\/li\u003e\n\u003cli\u003eCreamy, short texture\u003c\/li\u003e\n\u003cli\u003eHigh water-binding capacity\u003c\/li\u003e\n\u003cli\u003eStable in acidic, neutral, high-temperature, and freeze-thaw conditions\u003c\/li\u003e\n\u003cli\u003eResistant to shear\u003c\/li\u003e\n\u003cli\u003eCan give a clear, transparent finish\u003c\/li\u003e\n\u003cli\u003eSuitable for both hot and cold use\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eDifferences from Other Ingredients\u003c\/h3\u003e\n\u003cp\u003eCompared with some other starch-based thickeners, Souflix is especially useful when you need better stability under acidic conditions, freeze-thaw cycles, and mechanical shear. It is also a strong choice when you want a creamy texture with a cleaner, more transparent finish rather than a heavier or more opaque result.\u003c\/p\u003e\n\u003ch3\u003eOrigin\u003c\/h3\u003e\n\u003cp\u003eModified waxy maize starch (acetylated distarch adipate).\u003c\/p\u003e","brand":"Louis Francois","offers":[{"title":"Default Title","offer_id":46338775810292,"sku":"1422A","price":64.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1260\/2953\/files\/LOUISFRANCOISSouflix1.jpg?v=1774736539"},{"product_id":"louis-francois-galligum-guar-natural-guar-gum","title":"LOUIS FRANCOIS Guar Gum – Galligum Guar Thickener, 1kg","description":"\u003cp\u003eLouis Francois Galligum Guar is a natural guar gum thickener and stabilizer made from guar seed endosperm. It hydrates quickly, disperses in cold or warm water, and helps improve texture, stability, and consistency in a wide range of sweet and savoury applications.\u003c\/p\u003e\n\u003ch3\u003eUse\u003c\/h3\u003e\n\u003cp\u003ePre-blend with sugar, starch, or other dry ingredients to help prevent lumps, then add gradually while mixing. It can be used in both cold and warm preparations and hydrates with minimal stirring.\u003c\/p\u003e\n\u003ch3\u003eRecommended Dosage\u003c\/h3\u003e\n\u003cp\u003eUse as needed depending on the texture you want. A typical usage range is 0.2% to 1%.\u003c\/p\u003e\n\u003ch3\u003eApplications \/ Practical Uses\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eDesserts, puddings, mousses, and soft dairy or non-dairy preparations\u003c\/li\u003e\n\u003cli\u003eIce cream and frozen desserts for improved creaminess and reduced ice crystal formation\u003c\/li\u003e\n\u003cli\u003eBaked goods for better moisture retention and dough texture\u003c\/li\u003e\n\u003cli\u003eSauces and dressings for smooth, stable consistency\u003c\/li\u003e\n\u003cli\u003eConfectionery and fillings where texture stability matters\u003c\/li\u003e\n\u003cli\u003eGluten-free breads, creamy soups, and fruit fillings\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eObservations\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eWhite to yellowish-white powder\u003c\/li\u003e\n\u003cli\u003eNearly odourless\u003c\/li\u003e\n\u003cli\u003eQuick hydration\u003c\/li\u003e\n\u003cli\u003eDisperses well in cold or warm water\u003c\/li\u003e\n\u003cli\u003eCompatible with other thickeners and gelling agents\u003c\/li\u003e\n\u003cli\u003eBest performance in a pH range of 5 to 9\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eDifferences from Other Gums\u003c\/h3\u003e\n\u003cp\u003eCompared with some other thickeners, guar gum hydrates quickly and is easy to use in both cold and warm preparations. It also works especially well alongside other hydrocolloids such as xanthan gum, carrageenan, and starches when you want smoother texture and more stable results.\u003c\/p\u003e\n\u003ch3\u003eOrigin\u003c\/h3\u003e\n\u003cp\u003eGuar gum obtained from the ground endosperm of guar seeds (Cyamopsis tetragonolobus).\u003c\/p\u003e","brand":"Louis Francois","offers":[{"title":"Default Title","offer_id":46338777284852,"sku":"720A","price":49.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1260\/2953\/files\/LOUISFRANCOISGalligumGuar.jpg?v=1743828253"},{"product_id":"louis-francois-gallimousse","title":"LOUIS FRANCOIS Gallimousse – Professional Aerating Agent for Light Textures, 1kg","description":"\u003cp\u003eLouis Francois Gallimousse is a foaming and emulsifying ingredient designed to create light, airy textures in mousses, espumas, ice creams, confectionery, and other aerated preparations. It disperses easily into dry mixes, dissolves in water or milk, and is formulated to help build stable foam in both refrigerated and frozen applications. Louis François describes it as a blend of emulsifiers, dairy proteins, and palm-free plant-based fats.\u003c\/p\u003e\n\u003ch3\u003eUse\u003c\/h3\u003e\n\u003cp\u003eBlend Gallimousse with sugar or other dry ingredients first for more even dispersion, then add to the liquid phase. It can be used in both hot and cold preparations, and it works well in siphon-based applications when fully dissolved. It is also described as heat-resistant, cold-usable, and freeze-resistant.\u003c\/p\u003e\n\u003ch3\u003eRecommended Dosage\u003c\/h3\u003e\n\u003cp\u003eUse according to the texture and aeration you want. A practical starting point is 24 to 25 g per 500 g of base mixture. Louis François also lists application-based ranges, including 1 to 5 g per kg of mass and 60 to 100 g per litre of milk depending on the formula, so this is one where testing against your recipe is important.\u003c\/p\u003e\n\u003ch3\u003eApplications \/ Practical Uses\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eMousses and espumas\u003c\/li\u003e\n\u003cli\u003eAerated creams and fillings\u003c\/li\u003e\n\u003cli\u003eIce creams and frozen desserts\u003c\/li\u003e\n\u003cli\u003eSoft-centred desserts\u003c\/li\u003e\n\u003cli\u003eConfectionery and plated dessert elements\u003c\/li\u003e\n\u003cli\u003eWarm or cold foams for decorative or finishing use\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eObservations\u003c\/h3\u003e\n\u003cp\u003eGallimousse is a white, odourless powder that dissolves readily in water or milk. It is designed to create stable, voluminous foams with a smooth texture, and it performs across both hot and cold applications.\u003c\/p\u003e\n\u003ch3\u003eDifferences from Other Ingredients\u003c\/h3\u003e\n\u003cp\u003eCompared with more general foaming agents, Gallimousse is positioned as both a foaming and emulsifying ingredient, which makes it especially useful when you want more stable aeration and a smoother finished texture. It is also more versatile than ingredients used only for cold foams, since it is presented for hot, cold, and frozen applications.\u003c\/p\u003e\n\u003ch3\u003eOrigin\u003c\/h3\u003e\n\u003cp\u003eBlend of emulsifiers, dairy proteins, and palm-free plant-based fats.\u003c\/p\u003e","brand":"Louis Francois","offers":[{"title":"Default Title","offer_id":46338778333428,"sku":"723A","price":78.5,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1260\/2953\/files\/LOUISFRANCOISGallimousse.jpg?v=1743830813"},{"product_id":"louis-francois-locust-bean-gum","title":"LOUIS FRANCOIS Locust Bean Gum – Natural Thickener \u0026 Stabilizer, 1kg","description":"\u003cp\u003eLouis Francois Locust Bean Gum is a natural thickener and stabilizer made from carob seeds. It helps create a smooth, neutral texture and is especially useful in frozen desserts, pastry, dairy-style preparations, sauces, and fillings. It performs well in small amounts and works especially well alongside other hydrocolloids such as xanthan, guar, or pectin.\u003c\/p\u003e\n\u003ch3\u003eUse\u003c\/h3\u003e\n\u003cp\u003ePremix with sugar, starch, or other dry ingredients before adding to liquid to help prevent clumping. It hydrates best with heat and reaches full hydration around 85 to 90°C, making it well suited to cooked and pasteurized preparations.\u003c\/p\u003e\n\u003ch3\u003eRecommended Dosage\u003c\/h3\u003e\n\u003cp\u003eUse according to the application:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eGeneral thickening and stabilization: 0.1–1.0%\u003c\/li\u003e\n\u003cli\u003eIce cream and sorbet: 0.2–0.5%\u003c\/li\u003e\n\u003cli\u003eSauces and soups: 0.3–0.7%\u003c\/li\u003e\n\u003cli\u003eDairy applications, bakery fillings, and emulsions: 0.3–0.8%\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eApplications \/ Practical Uses\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eImproves body and melt resistance in ice cream and frozen desserts\u003c\/li\u003e\n\u003cli\u003eAdds a creamy, stable texture to sauces, soups, and emulsions\u003c\/li\u003e\n\u003cli\u003eHelps bakery and cereal applications stay softer for longer\u003c\/li\u003e\n\u003cli\u003eSupports texture in dairy and plant-based products\u003c\/li\u003e\n\u003cli\u003eUseful in vegan sauces, reduced-fat dressings, and shelf-stable preparations\u003c\/li\u003e\n\u003cli\u003eCan be combined with xanthan gum or pectin to build custom textures\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eObservations\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eWhite to beige powder\u003c\/li\u003e\n\u003cli\u003eOdourless with a neutral taste\u003c\/li\u003e\n\u003cli\u003eWorks in both neutral and acidic environments\u003c\/li\u003e\n\u003cli\u003eHighly compatible with other stabilizers and gums\u003c\/li\u003e\n\u003cli\u003eNeeds heat for full activation\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eDifferences from Other Gums\u003c\/h3\u003e\n\u003cp\u003eCompared with guar gum, locust bean gum gives a smoother texture and is less likely to feel pasty. Compared with xanthan gum, it is less immediately thickening on its own but can create a more delicate texture and strong synergy in blended systems. Compared with lower-grade carob gum, this product is positioned for more even hydration, cleaner flavour, and more consistent viscosity.\u003c\/p\u003e\n\u003ch3\u003eOrigin\u003c\/h3\u003e\n\u003cp\u003eMade from carob seeds sourced from Mediterranean regions and refined for food-grade use.\u003c\/p\u003e","brand":"Louis Francois","offers":[{"title":"Default Title","offer_id":46343568523508,"sku":"793A","price":115.5,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1260\/2953\/files\/LOUISFRANCOISLocustBeanGum1.jpg?v=1774737812"},{"product_id":"louis-francois-tara-gum","title":"LOUIS FRANCOIS Tara Gum – Vegan-Friendly Thickener \u0026 Stabilizer, 1kg","description":"\u003cp\u003eLouis Francois Tara Gum is a plant-based thickener and stabilizer made from tara seed endosperm. It is odourless, tasteless, and offers good cold solubility, making it useful for both hot and cold applications. It is especially valued for smooth texture, stable viscosity, and strong performance in dairy alternatives, frozen desserts, pastry fillings, and bakery products.\u003c\/p\u003e\n\u003ch3\u003eUse\u003c\/h3\u003e\n\u003cp\u003ePremix with sugar or other dry ingredients before hydrating to help prevent clumping. Add under agitation to cold or warm liquid. It is partly soluble in cold water and performs best around 45°C. Viscosity may decrease slightly with heat, then recover on cooling.\u003c\/p\u003e\n\u003ch3\u003eRecommended Dosage\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eBakery: 0.2–0.8%\u003c\/li\u003e\n\u003cli\u003eFrozen desserts \/ ice cream: 0.3–0.6%\u003c\/li\u003e\n\u003cli\u003eDairy analogues \/ vegan cheese: 0.5–1%\u003c\/li\u003e\n\u003cli\u003eJellies with carrageenan or xanthan: start with tara gum replacing about 20% of the carrageenan or xanthan, then adjust to texture\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eApplications \/ Practical Uses\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eHelps cakes and breads stay softer for longer\u003c\/li\u003e\n\u003cli\u003eImproves creaminess and freeze-thaw stability in frozen desserts\u003c\/li\u003e\n\u003cli\u003eAdds body and water retention in plant-based cheese and dairy alternatives\u003c\/li\u003e\n\u003cli\u003eBuilds smooth texture in pastry fillings and sauces without affecting flavour\u003c\/li\u003e\n\u003cli\u003eCan be used with carrageenan for gelled textures and dysphagia-friendly applications\u003c\/li\u003e\n\u003cli\u003eUseful in gluten-free bakery products where moisture retention matters\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eObservations\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eFine, creamy white powder\u003c\/li\u003e\n\u003cli\u003eTasteless and odourless\u003c\/li\u003e\n\u003cli\u003eStable across a wide pH range\u003c\/li\u003e\n\u003cli\u003eDevelops viscosity at relatively low temperature\u003c\/li\u003e\n\u003cli\u003eCan become thermoreversible when used with other gums\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eDifferences from Other Gums\u003c\/h3\u003e\n\u003cp\u003eCompared with locust bean gum, tara gum hydrates faster and has better cold solubility. Compared with guar gum, it gives a less slimy mouthfeel and a more neutral flavour. Compared with xanthan gum, xanthan thickens faster on its own, while tara gum is more useful when you want a smoother texture or want to build gel structure in combination with other gums.\u003c\/p\u003e\n\u003ch3\u003eOrigin\u003c\/h3\u003e\n\u003cp\u003eDerived from tara seeds, a legume native to Peru and Bolivia, then processed for high-purity food use.\u003c\/p\u003e","brand":"Louis Francois","offers":[{"title":"Default Title","offer_id":46343588184308,"sku":"10065","price":190.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1260\/2953\/files\/LOUISFRANCOISGommeTara.jpg?v=1743803897"},{"product_id":"louis-francois-carrageenan-iota","title":"LOUIS FRANCOIS Carrageenan Iota – Plant-Based Gelling Agent, 1kg","description":"\u003cp\u003eLouis Francois Carrageenan Iota is a seaweed-derived gelling and texturizing agent used to create soft, elastic, thermoreversible gels. It is especially effective in dairy-based systems, where it reacts with calcium and ideally milk proteins to build a creamy, supple texture. It also remains stable in low-viscosity freeze-thaw applications, making it useful in frozen desserts.\u003c\/p\u003e\n\u003ch3\u003eUse\u003c\/h3\u003e\n\u003cp\u003eCarrageenan Iota is soluble in hot water and sets as it cools. It is usually pre-mixed with sugar before being added to the liquid phase, then heated until fully dispersed. It can be used in aqueous, dairy, or fruit-based systems.\u003c\/p\u003e\n\u003ch3\u003eRecommended Dosage\u003c\/h3\u003e\n\u003cp\u003eTypical use is 0.08% to 0.30%, depending on the texture you want. Within this range, it produces a gelled texture with a thick and creamy mouthfeel.\u003c\/p\u003e\n\u003ch3\u003eApplications \/ Practical Uses\u003c\/h3\u003e\n\u003cp\u003eCarrageenan Iota is particularly suitable for cold-filled milk desserts, flans, multi-layer desserts, instant preparations, water gels, confectionery, and ice cream. Practical examples include coconut coulis, fruit jellies, creamy caramel, and crème brûlée-style desserts. It is a good choice when you want a gel that feels more supple and creamy than rigid.\u003c\/p\u003e\n\u003ch3\u003eObservations\u003c\/h3\u003e\n\u003cp\u003eCarrageenan Iota is a white to cream powder with no smell or taste. It is extracted from red seaweed, contains carrageenan and dextrose, and forms a soft, elastic, thixotropic, thermoreversible gel. Its pH is 8–11 in 1% solution. It is suitable for Halal, Kosher, Vegetarian, and Vegan use.\u003c\/p\u003e\n\u003ch3\u003eOrigin\u003c\/h3\u003e\n\u003cp\u003eCarrageenan Iota is extracted from red seaweed of the Rhodophyceae type by aqueous extraction.\u003c\/p\u003e","brand":"Louis Francois","offers":[{"title":"Default Title","offer_id":47852534595828,"sku":"10117","price":119.5,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1260\/2953\/files\/LOUISFRANCOISCarrageenanIota_1kg1.jpg?v=1774734514"},{"product_id":"louis-francois-cmc","title":"LOUIS FRANCOIS CMC – Cellulose Gum Thickener \u0026 Stabilizer, 1kg","description":"\u003cp\u003eLouis Francois CMC is a professional texturizing agent made from sodium carboxymethyl cellulose, also known as cellulose gum or E466. It is used to bind, thicken, stabilize, and retain water in pastry, bakery, dairy, sauce, and frozen dessert applications. Because it is soluble in both hot and cold water and remains stable through heat and freezing, it is one of the most versatile functional ingredients in this range.\u003c\/p\u003e\n\u003ch3\u003eUse\u003c\/h3\u003e\n\u003cp\u003eCMC can be dispersed into cold or hot water and is usually blended with dry ingredients before being added to the recipe. It is especially useful when you need better water retention, smoother texture, improved freeze-thaw stability, or more control over the consistency of doughs and pastes.\u003c\/p\u003e\n\u003ch3\u003eRecommended Dosage\u003c\/h3\u003e\n\u003cp\u003eUse according to the formula and desired texture. There is no universal dosage because CMC is used across many different product categories.\u003c\/p\u003e\n\u003ch3\u003eApplications \/ Practical Uses\u003c\/h3\u003e\n\u003cp\u003eCMC is suitable for ice cream, dairy products, sauces, pastry products, biscuits, bakery doughs, and sugar gum pastes. In practice, it helps prevent ice crystals in frozen desserts, stabilizes emulsions in sauces, reduces syneresis in pastry products, improves dough consistency, and gives sugar pastes better flexibility and handling.\u003c\/p\u003e\n\u003ch3\u003eObservations\u003c\/h3\u003e\n\u003cp\u003eCMC is an off-white powder that is odourless and tasteless. It is derived from wood cellulose, has a pH of 6.5–8.5 in 1% solution, and a viscosity of 2500–4500 mPa.s. It is also rich in soluble fiber and is suitable for Halal, Kasher, Vegetalian, and Vegetarian use.\u003c\/p\u003e\n\u003ch3\u003eOrigin\u003c\/h3\u003e\n\u003cp\u003eCMC is obtained from powdered pure cellulose from wood, the structural material found in the hard parts of plants.\u003c\/p\u003e","brand":"Louis Francois","offers":[{"title":"Default Title","offer_id":47853171376372,"sku":"10034","price":67.5,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1260\/2953\/files\/LOUISFRANCOISCMC_1kg1.jpg?v=1774734534"}],"url":"https:\/\/supplies.gusta.ca\/collections\/frozen-dessert-stabilizers\/thickeners-gums.oembed","provider":"Gusta Supplies","version":"1.0","type":"link"}