What is the difference between Profiber Stab 5 and classic stabilizers E471 or E466?

Profiber Stab 5 offers the same technical performance as synthetic stabilizers (creaminess, anti-crystallization, stability) but with a composition of 100% plant fibers (flax, psyllium, citrus) without artificial emulsifiers. The major advantage lies in the clean label that appeals to customers conscious of additives, while maintaining professional texture. For artisan ice cream makers, it is a powerful marketing argument that differentiates your creations from standard industrial products.

What dosage of Profiber Stab 5 should be used depending on the type of ice cream?

The standard dosage is 0.5% (5g per kg of mix) for classic dairy ice creams, fat bases, and soft fruit sorbets. For very acidic fruit sorbets (lemon, passion fruit, citrus), increase to 0.6-0.7% (6-7g per kg) because acidity destabilizes the structures. For alcoholic ice creams, also use 0.6% to compensate for the anti-freeze effect of alcohol. This adjustment ensures optimal texture according to your recipe.

Why is 24-hour maturation mandatory with Profiber Stab 5?

The plant fibers from flax, psyllium, and citrus require complete hydration for 12 to 24 hours at 4°C to develop their maximum stabilizing power. Without this maturation, the texture will be grainy and the anti-crystallization effectiveness reduced by 60%. This crucial step allows the fibers to absorb water and create the stabilizing network that guarantees the lasting creaminess characteristic of professional ice creams. Patience rewarded with perfect texture!

How to incorporate Profiber Stab 5 without creating lumps?

Foolproof technique: pre-mix Profiber with a portion of the dry sugar before adding any liquid. Add this mixture to your cold base while whisking vigorously. For maximum effectiveness, gradually heat to 85°C and hold this temperature for 2 minutes to fully activate the fibers, then cool quickly. A high-speed immersion blender ensures perfectly even dispersion. This method eliminates any risk of lumps.

How much ice cream does a 600g jar of Profiber Stab 5 stabilize?

At the standard dosage of 0.5%, a 600g jar stabilizes up to 120 kg of ice cream mix, which is about 150 to 200 liters of finished ice cream depending on overrun. At the reinforced dosage of 0.7% for acidic fruits, about 85 kg of mix. This exceptional yield represents a negligible material cost per serving—minimal investment for maximum quality. Professional size ideal for artisan ice cream makers and pastry chefs producing regularly.

Is Profiber Stab 5 compatible with vegan and allergen-free recipes?

Perfectly! The composition is 100% plant-based and works remarkably well with all plant milks (oat, almond, coconut) and egg-free bases. Profiber works independently of the type of fats or sweeteners used, ideal for lightened, diabetic, or ketogenic creations. Beware of possible allergen traces mentioned on the label due to manufacturing conditions. For strict certifications, check batch analyses with Sosa.

Profiber Stab 5 - 600 g | Sosa Ice Cream Stabilizer

Name: Profiber Stab 5 - 600 g
Brand: SOSA
SKU: 45116
Price: 39.99 EUR
Availability: InStock
Rating: 5.0 (1 reviews)

€39,99

€66,65/kg

Taxes included. Shipping fees calculated at checkout.

In stock

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Shipping within 24/48 hours

Guaranteed Quality

Sosa - Ice Cream Stabilizer

Profiber Stab 5 - 600 g

Clean-label stabilizer made from 100% plant fibers for small-scale ice cream production.

Profiber Stab 5 is a professional stabilizer for ice cream and sorbet, made exclusively from plant fibers (flax, psyllium, citrus), with no synthetic emulsifiers. The 600 g format is suitable for laboratories preparing limited volumes: one tub stabilizes up to 120 kg of mix.

Technical specifications

Standard dosage: 0,5%
Stabilized mix/tub: 120 kg
Activation temperature: 85 °C

Recommended applications

Dairy bases, mild sorbets, and high-fat bases in small-scale production
Clean-label recipes without synthetic additives (no E471, E466)
Acidic fruit bases with an increased dosage of 0.65-0.7%
Improved smoothness and control of crystallization

Complete technical data sheet

Brand	Sosa
Packaging	600 g tub (laboratory format)
Composition	Flax fiber, psyllium husk, citrus fiber
Standard dosage	0.5% of the mix weight
Higher dosage	0.65 to 0.7% for acidic fruit bases (lemon, passion fruit, citrus)
Allergens	May contain traces of tree nuts, milk, egg, soy, mustard, celery, sesame, sulfites, peanuts
Storage	Before opening: store in a dry place at room temperature. After opening: close tightly

Frequently asked questions

Your questions, our advice

How does it differ from the 3 kg format?

The composition and dosage are identical: the 600 g tub is suitable for laboratories producing small volumes, while the 3 kg format is intended for regular or higher-volume production.

Does the product work with acidic fruit bases?

Yes, with a slightly higher dosage (0.65 to 0.7%) for bases such as lemon, passion fruit, or citrus.

Can it be used without professional churning equipment?

It is designed for professional laboratory use, but can still be used with a conventional ice cream maker by following the recommended dosage.

Additional resources

professional technical ingredients Sosa range

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Shipping and Delivery

Processing and Delivery Times

Order Preparation: 0 to 2 working days
France, Belgium, Germany: 1 to 2 working days
Europe: 2 to 5 working days
Click & Collect Osny: 24-48h

Shipping Fees

FR, BE, DE: based on weight
Europe: based on country and weight
Click & Collect Osny: Free

Exact fees are calculated at checkout.

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