Profiber Rod 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 making ice creams and sorbets. Clean label (without synthetic emulsifiers or artificial additives), it improves creaminess, emulsification, and crystallization control, including in acidic fruity bases. Effective hot or cold, with optimal performance at 85 °C.

Key points

• 100% plant fibers – clean label

• Anti-crystallization effect and lasting creamy texture

• Work hot (ideal 85 °C) or cold

• Compatible with dairy, chocolate, fruity bases (even acidic)

• Taste neutral: does not alter flavors

Technical specifications

• Content: 3 kg

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

• Uses: ice creams, sorbets, fatty or fruity 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

• Creaminess and clean cut improved

• Powerful anti-crystallization

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

Recommended applications

• Ice creams artisanal or industrial

• Sorbets with fresh or acidic fruits

• Bases chocolate, praline, dried fruits, plant-based/egg-free preparations

• Clean label recipes without artificial additives

Instructions for use

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

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

3. Maturation 24 h in cold for good 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)

• Consistency of texture and display/freezing stability

Formulation advice

• Test on very acidic/sweet fruits 0,6–0,7 %.

• Always homogenize with a mixer to activate fiber hydration.

Purchase & availability – 3 kg format

Product intended for ice cream and pastry professionals.