Profiber Stab 5 - 600g - Sosa Ingredients | Ice Cream Stabilizer 100% Plant Fibers
Reference: 45116
Brand: Sosa Ingredients (Spain)
Format: Professional 600g jar
The Clean Label Revolution that Transforms Your Artisanal Ice Creams
The Profiber Stab 5 Sosa represents the major innovation awaited by all ice cream makers and pastry chefs facing the modern dilemma: maintaining impeccable professional texture while meeting the growing consumer demands for short and natural labels. This revolutionary technical solution is based exclusively on a trio of noble plant fibers - flax, psyllium, and citrus - which definitively replace synthetic emulsifiers without any compromise on performance.
More than just a stabilizer, it is the tool that transforms your ice creams and sorbets into exceptional clean label creations: creamy and velvety texture that melts harmoniously in the mouth, perfect resistance to crystallization even after several days of storage, and this lasting creaminess that persists from the first to the last serving in the display case.
The decisive competitive advantage: Offer artisanal ice creams with 100% plant-based recognizable labels while maintaining the silky texture and professional firmness that retain your demanding clientele.
Professional Technical Features
100% natural composition:
- Flax fiber: Natural emulsifying power and lasting creaminess
- Psyllium husk: Exceptional water retention, velvety texture
- Citrus fiber: Structure stabilization, powerful anti-crystallization effect
Technical specifications:
- Content: 600g (optimized laboratory size)
- Appearance: Light beige fine powder, absolutely neutral taste
- Recommended dosage: 0,5% (classic bases) to 0,7% (acidic fruits)
- Optimal activation temperature: 85°C (best efficiency)
- Usage: Hot or cold depending on production constraints
- Thermoreversibility: No (definitive stabilization achieved)
- Resistance: Long-term freezing without degradation
Allergens (possible traces): May contain traces of: tree nuts, milk, egg, soy, mustard, celery, sesame, sulfites, peanut
Professional Applications
Premium Dairy Ice Creams: Bourbon vanilla, grand cru chocolate, espresso coffee, salted butter caramel with consistent professional texture and clean label appeal.
Intense Fruit Sorbets: Lemon, passion fruit, raspberry, mango, red fruits with perfect stability despite naturally destructive acidity.
Artisanal Fat Bases: Dark chocolate 70%+, pure praline, 100% pistachio, caramelized dried fruits with optimal natural emulsification.
Modern Plant-Based Creations: Plant milk ice creams, egg-free bases, vegan creations with texture identical to traditional versions.
Clean Label ranges: Powerful marketing differentiation for shops, restaurants, and demanding points of sale.
Expert Patissland Technical Guide
Precise dosing by base type
Tested professional calculations:
Classic dairy ice creams: 0.5% (5g per 1kg of mix)
- Vanilla, milk chocolate, coffee, caramel, neutral bases
Rich creamy ice creams: 0.5% (5g per 1kg of mix)
- Dark chocolate 70%+, pure praline, 100% pistachio, dried fruits
Soft fruit sorbets: 0.5% (5g per 1kg of mix)
- Strawberry, peach, apricot, balanced red fruits
Acidic fruit sorbets: 0.6-0.7% (6-7g per 1kg of mix)
- Lemon, passion fruit, citrus, exotic fruits with high acidity
Alcoholic ice creams: 0.6% (6g per 1kg of mix)
- Compensation for the anti-freeze effect of alcohol
Optimal Incorporation Method
Hot technique (recommended for optimal result):
- Pre-mix: Mix Profiber Stab 5 with part of the dry sugar to avoid lumps
- Incorporation: Add this mixture to cold milk or liquid base while whisking
- Controlled heating: Gradually raise to 85°C while whisking constantly
- Activation: Maintain 85°C for 2 minutes for full fiber activation
- Cooling: Rapid drop in ice bath for optimal texture
- Crucial maturation: 12-24h at 4°C for complete fiber hydration
Cold technique (quick solution):
- Pre-mix Profiber with dry sugar
- Incorporate into cold base by mixing at high speed for 2-3 minutes
- Extended maturation: Minimum 24h (longer than hot maturation)
Professional Churning and Preservation
Optimal churning: Base between -5°C and 0°C. Profiber allows natural aeration without over-incorporation of air.
Exceptional preservation: Stable texture 7-10 days vs 2-3 days without stabilizer. Resistance to repeated thermal shocks.
Product Benefits
Authentic clean label revolution: 100% recognizable plant fiber label, powerful marketing argument for artisanal differentiation against industrial.
Technical performance equal to synthetics: Creaminess, anti-crystallization, and stability identical to E4XX stabilizers without their image drawbacks.
Exceptional profitability: Minimal dosage 0.5% - one 600g jar stabilizes 120kg of ice cream, resulting in negligible cost per serving.
Total versatility: One product controls all bases (dairy, fatty, fruity, acidic, plant-based) versus multiple specialized stabilizers.
Absolutely neutral taste: Full preservation of delicate flavors (Bourbon vanilla, pure pistachio, fresh fruits) without masking or aftertaste.
Frequently Asked Questions
What difference with classic stabilizers E471, E466? Profiber offers identical technical performance but 100% plant fiber composition. Major marketing advantage for clean labels and additive-conscious customers.
Why is 24h maturation mandatory? Plant fibers require full hydration to develop their maximum stabilizing power. Without maturation, grainy texture and 60% reduced effectiveness are guaranteed.
Does this stabilizer work without an ice cream maker? Yes, it significantly improves texture even in simple domestic freezing, but optimal results require air incorporation from churning.
How many productions does 600g allow? At 0.5% dosage, one jar stabilizes 120kg of ice cream mix (about 150-200 liters of finished ice cream). Exceptional profitability for artisans.
Compatible with sweeteners and sugar substitutes? Perfectly! Profiber works independently of the sweetener type, ideal for lightened, diabetic, or ketogenic creations.
Notable difference with Super Neutrose or Stab 2000? Same technical effectiveness but natural composition versus synthetic gums and emulsifiers. Choice between pure performance (classics) and clean image (Profiber).
Storage and Preservation
Before opening: Room temperature in a dry place, protected from humidity and direct light.
After opening: Reseal immediately and hermetically. Plant fibers are sensitive to moisture which impairs their absorbing power. Consume within 12 months.
Professional advice: Store with dry ingredients (sugars, powders) away from moisture sources to preserve maximum effectiveness.
Recommended Complementary Products
For exceptional clean label artisanal ice creams:
- Sosa concentrated natural flavors - Authentic flavors without artificial additives
- 100% dried fruit pastes - Pistachio, hazelnut, almond for premium ice creams
- Natural water-soluble colorants - Bright shades preserving the clean approach
- Dextrose - Adjustment of antifreeze power and smoothness
