Profiber Stab 5 – 3 kg | Sosa

Natural stabilizer for ice creams and sorbets – 100% plant fibers

The Profiber Stab 5 from Sosa Ingredients is a professional stabilizer based on flax fibers, psyllium husk, and citrus fiber, designed for the production of ice creams and sorbets. Clean label (without synthetic emulsifiers or artificial additives), it improves creaminess, emulsification, and crystallization control, including in acidic fruit bases. Effective both hot and cold, with optimal performance at 85 °C.

Key Points

• 100% plant fibers – clean label

• Anti-crystallization effect and long-lasting creamy texture

• Works hot (ideal 85 °C) or cold

• Compatible with dairy, chocolate, and fruit bases (even acidic)

• Neutral taste: does not alter flavors

Technical Specifications

• Content: 3 kg

• Nature: stabilizer based on plant fibers (flax, psyllium, citrus)

• Uses: ice creams, sorbets, fatty or fruit bases (even acidic)

• Thermoreversibility: no

• Freezing: stable, strong anti-crystallization effect

• Recommended dosage: 0.5% (up to 0.7% for acidic fruits)

Ingredients

• Flax fiber

• Psyllium husk

• Citrus fiber

Allergens (possible traces)

May contain traces of: tree nuts, milk, egg, soy, mustard, celery, sesame, sulfites, peanut.

Functional Properties

• Thermal and textural stabilization of ice creams & sorbets

• Improved creaminess and clean cut

• Powerful anti-crystallization

• Neutral taste, does not alter the recipe’s aroma

Recommended Applications

• Artisanal or industrial ice creams

• Sorbets with fresh or acidic fruits

• Chocolate, praline, dried fruit bases, plant-based/egg-free preparations

• Clean label recipes without artificial additives

Usage Instructions

1. Disperse Profiber Stab 5 in the ice cream base hot (85 °C) or cold.

2. Mix (mixer/beater) for even dispersion.

3. Mature 24 hours in cold for proper fiber hydration.

4. Churn, then freeze quickly to limit recrystallization.
   Dosage: 0.5% (up to 0.7% for acidic fruits).

Why Choose It?

• Meets clean label expectations (plant fibers, no artificial additives)

• Versatile (dairy, chocolate, acidic fruit bases)

• Consistent texture and display/freezing stability

Formulation Tips

• For very acidic/sweet fruits, test 0.6–0.7%.

• Always homogenize with a mixer to activate fiber hydration.

Purchase & Availability – 3 kg Format

Product intended for professionals in ice cream and pastry.