Cremodan 64 Sorbet Stabilizer

This item is available for Orlando

Delivery or pick up.


  • 1lb cardboard cylinder


Storage Conditions:  Dry and cool (68- 72ºF, 20- 22ºC)

Ingredients:  Gelatin, locust bean gum, cellulose gum, guar gum,

milk whey protein concentrate, standardized with dextrose


Directions: Dosage: add 0.3% of total mass of all other ingredients (3g per 1kg). Dosage range: 0.2-0.6% Typical sorbet production: Weigh all the ingredients.

Mix the stabilizer with 1/4 (by weight) of the sugar.

Mix remaining sugar with dextrose and glucose powder.


1- Warm water to 25°C/ 77ºF

2- At 30°C/ 86ºF, add the sugar/dextrose/glucose mix.

3- At 45°C/ 113ºF, add the sugar/stabilizer mix.

4- Bring to a full boil.

5- Remove from heat. Cover with plastic film. Cool as quickly as possible.

6- Mature for 1 to 4 hours minimum. Best maturation occurs after 12 hours.

7- Immediately before processing, add the fruit puree.


9- Process.

Cremodan 64 Sorbet Stabilizer

SKU: CT1004
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