Louis Francois Super Neutrose Gallia

Louis François Super Neutrose Gallia is a premium professional-grade dextrose-based sugar specifically formulated for ice cream, sorbet, and frozen dessert production. Super Neutrose is a highly refined, fine-particle dextrose that lowers the freezing point of ice cream and sorbet bases more effectively than standard sucrose — resulting in a noticeably smoother, creamier texture with improved scoopability straight from the freezer.

Widely used by professional glaciers and pastry chefs, Super Neutrose Gallia is an essential ingredient for achieving the perfect balance of sweetness, texture, and freezing point depression in frozen desserts. It integrates seamlessly into ice cream and sorbet bases, dissolves quickly, and delivers consistent, reproducible results in professional production.

Key benefits:

• Lowers freezing point more effectively than sucrose — smoother, creamier texture
• Improves scoopability straight from the freezer
• Fine particle size for rapid, complete dissolution in cold bases
• Slightly less sweet than sucrose — allows better flavour balance in frozen desserts
• Essential for professional ice cream and sorbet formulation

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