About This Product

Louis Francois Super Neutrose is a professional stabilizer for sorbets, ice creams, and frozen desserts. Formulated with a clean-label blend of dried glucose syrup, locust bean gum, sodium alginate, and carrageenan, it is designed to improve texture, smoothness, and shelf life without impacting flavor.

This white to cream-colored powder works especially well in high-water-content mixtures like fruit sorbets, where it helps absorb excess water, prevent the formation of ice crystals, and provide a creamy, indulgent mouthfeel. It also improves the mix’s viscosity and expansion, making it ideal for artisanal scoops, molded sticks, and soft-style frozen desserts.

Note: Sorbet stabilizer can form lumps when it comes into contact with fat, so it is not suitable for high fat creams.  Instead use the LOUIS FRANCOIS Stab 2000 Ice Cream Stabilizer.

Use:

How to Use:

1. Blend the required quantity of Super Neutrose into all or part of your sugar.

2. Pour this dry mix into your liquid base (milk, purée, or water) while stirring.

3. Let the mixture rest for 15 minutes (maturation phase) to activate the stabilizers.

4. Continue heating and processing as usual.

There’s no need to alter your base recipe—Super Neutrose integrates seamlessly.

Recommended Dosage:

Application:

• Fruit sorbets and water-based ices – Prevents crystallization and ensures smooth texture

• Frozen fruit desserts on sticks – Stabilizes form and delays melting

• Non-dairy frozen desserts – Improves mouthfeel and reduces icy texture

• Chantilly cream (as a secondary use) – Enhances structure and air retention

Observations:

• White to cream-coloured fine powder

• Nearly neutral in taste and odour

• Compatible with dairy and fruit-based mixes

• Cold or warm process

• Clean-label, plant-derived ingredients

Elaborations:

• Mango sorbet with smooth, elastic texture and bright flavor

• Vanilla ice cream with soft scoop and extended hold

• Dairy-free berry gelato with natural mouthfeel

• Stabilized whipped cream with longer-lasting volume

Differences from Similar Products:

• Compared to Stab 2000, Super Neutrose is optimized for high-water content recipes such as fruit sorbets, offering greater anti-crystallization performance and a more elastic texture. Stab 2000, on the other hand, is better suited for a wider range of frozen desserts, especially dairy-based ice creams, and may include emulsifiers for richer bases.

• Super Neutrose uses a natural blend of hydrocolloids, offering clean-label appeal and reliable results without over-thickening or affecting taste.

• Unlike many supermarket or commercial stabilizers, Super Neutrose delivers a smooth, indulgent mouthfeel without artificial thickeners or off-flavours.

• Its strong water-binding capacity improves the stability and melt-resistance of frozen products, especially in delicate fruit-based recipes.

Origin:

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

Maison Louis Francois: A Legacy of Culinary Innovation

Maison Louis Francois has supported pastry chefs, ice cream makers, and culinary artisans since 1914. Super Neutrose continues that legacy with a high-performance stabilizer that helps professionals create frozen desserts with perfect texture, scoopability, and clean-label appeal—whether you're crafting bright fruit sorbets or indulgent frozen treats.