Profiber Stab 5 Sosa is a professional stabilizer for ice creams and sorbets formulated exclusively with plant fibers — flax fiber, psyllium husk, and citrus fiber. Zero synthetic emulsifiers (E471, E466). The same technical performance as a classic stabilizer. One 600 g jar stabilizes up to 120 kg of mix. Laboratory format, 0.5% dosage.
Composition and technical specifications
- Flax fiber: natural emulsifying power, lasting creaminess, fat retention
- Psyllium husk: high water retention, velvety texture, controlled viscosity
- Citrus fiber: structural stabilization, anti-crystallization, display stability
- Contents: 600 g laboratory format
- Appearance: fine light beige powder, neutral taste
- Standard dosage: 0.5% of the mix weight (dairy bases, mild sorbets, fat-based bases)
- Increased dosage: 0.65–0.7% for acidic fruits (lemon, passion fruit, citrus fruits)
- Activation temperature: 85°C for maximum effectiveness
- Thermoreversibility: no — definitive stabilization after activation
- Yield: up to 120 kg of mix per jar (0.5% dosage)
- Allergens (possible traces): tree nuts, milk, egg, soy, mustard, celery, sesame, sulphites, peanuts
Incorporation method — hot technique (optimal result)
- Dry pre-mixing: mix Profiber with some of the sugar to prevent lumps
- Incorporation: pour into the cold liquid base while whisking
- Controlled heating: gradually heat to 85°C while whisking constantly
- Activation: hold at 85°C for 2 minutes
- Rapid cooling: immediate ice bath for optimal texture
- Essential maturation: 12 to 24 hours at 4°C — do not skip this step
Cold technique (quick solution): pre-mix with the sugar dry, incorporate into the cold base using a high-speed blender for 2–3 minutes. Prolonged maturation for at least 24 hours.
Professional applications
- Premium dairy ice creams: Bourbon vanilla, grand cru chocolate, coffee, salted butter caramel — consistent texture and a clean-label selling point
- Intense fruit sorbets: lemon, passion fruit, raspberry, mango — stability maintained despite acidity
- Artisanal fat-based bases: 70%+ dark chocolate, pure praline, 100% pistachio — natural emulsification
- Plant-based ice creams: almond, soy, and oat milk, egg-free bases — texture identical to traditional versions
- Clean label ranges: differentiation for shops positioned around naturalness and ingredient transparency
3 Patissland tips for success with Profiber
Tip 1 — Never skip the 24-hour maturation
Plant fibers require complete hydration to develop their stabilizing power. Without maturation, a grainy texture is guaranteed and effectiveness is reduced by ~60%. This is the primary cause of failure when switching from synthetic ingredients to clean label.
Plant fibers require complete hydration to develop their stabilizing power. Without maturation, a grainy texture is guaranteed and effectiveness is reduced by ~60%. This is the primary cause of failure when switching from synthetic ingredients to clean label.
Tip 2 — Increase the dosage for acidic fruits
For lemon, passion fruit, mango, and citrus fruits: increase to 0.65–0.7% instead of 0.5%. Acidity weakens stabilization — the higher dosage compensates and maintains a professional texture.
For lemon, passion fruit, mango, and citrus fruits: increase to 0.65–0.7% instead of 0.5%. Acidity weakens stabilization — the higher dosage compensates and maintains a professional texture.
Tip 3 — Leverage the clean-label argument in-store
Replace E codes with “stabilized with natural plant fibers” on your labels. A differentiating argument compared with industrial ice cream — justifies premium pricing.
Replace E codes with “stabilized with natural plant fibers” on your labels. A differentiating argument compared with industrial ice cream — justifies premium pricing.
Storage and preservation
- Before opening: room temperature, in a dry place, protected from moisture and direct light
- After opening: reseal immediately and airtight. Plant fibers are sensitive to moisture. Use within 12 months.
- Store away from: refrigerator, dishwasher, dishwashing area — sources of moisture to avoid
Frequently asked questions
What is the difference compared with classic stabilizers such as E471 or E466?
Equivalent technical performance, with a composition of 100% plant fibers versus synthetic gums and emulsifiers. Choose according to your positioning: pure performance (classic stabilizers) or a clean-label image (Profiber).
Why is maturation essential?
The fibers need 12 to 24 hours to hydrate fully. Without this step, effectiveness is reduced by approximately 60% and a grainy texture is guaranteed.
How many batches can be made with a 600 g jar?
Up to 120 kg of ice cream mix at a dosage of 0.5%, equivalent to approximately 150 to 200 liters of finished ice cream, depending on the overrun.
Does it work without a professional ice cream machine?
Yes, it significantly improves the texture even with simple domestic freezing. Churning is recommended for optimal results.
Is it compatible with sweeteners and sugar substitutes?
Yes, regardless of the type of sweetener. Suitable for lighter creations, recipes for diabetics, and reduced-sugar formulas.
Complementary products
- Complete Sosa Ingredients range — professional technical ingredients
- Concentrated natural flavors — to flavor your ice creams and sorbets
- Valrhona almond-hazelnut praline — premium praline ice cream base
- Shelled pistachios 1 kg — for homemade paste and artisanal pistachio ice cream
- Homemade frozen Magnum recipe — inspiration for making the most of your Profiber
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.
