Louis 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.

Use

Blend 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.

Recommended Dosage

• Standard ice creams: 2–3 g per kg
• Fruit sorbets: 4–5 g per kg
• Chantilly cream (secondary use): 5 g per kg

Applications / Practical Uses

• Fruit sorbets and water-based frozen desserts
• Frozen fruit bars and molded frozen desserts
• Non-dairy frozen desserts that need a smoother mouthfeel
• Secondary use in chantilly cream for added structure and air retention

Observations

Fine 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.

Differences from Other Ingredients

Super 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.

Compared with Stab 2000, Super Neutrose is better suited to high-water recipes such as fruit sorbets, where anti-crystallization and smooth scoopability matter most.

Origin

Made from plant-based stabilizers including locust bean gum, sodium alginate, carrageenan, and dried glucose syrup.