Louis Francois Stab 2000

Louis François Stab 2000 is a professional-grade ice cream and frozen dessert stabiliser blend, widely used in patisserie, glacier, and confectionery applications. Formulated to deliver exceptional texture, stability, and mouthfeel in ice creams, sorbets, and frozen mousses, Stab 2000 prevents ice crystal formation, improves overrun, and ensures a smooth, creamy consistency that holds its structure throughout freezing and service.

Trusted by professional glaciers and pastry chefs, Stab 2000 is an essential ingredient for anyone producing high-quality frozen desserts at a professional level. It is easy to incorporate — simply blend with sugar before adding to your base mixture — and delivers consistent, reproducible results batch after batch.

Key benefits:

• Prevents ice crystal formation for a smoother texture
• Improves body and mouthfeel in ice creams and sorbets
• Enhances stability during storage and temperature fluctuations
• Consistent, reliable performance in professional production
• Compatible with a wide range of ice cream and sorbet bases

Available in a 1kg professional pack. For more professional patisserie and confectionery ingredients, explore our full Louis François collection or browse our Sosa Ingredients range.