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SUPER NEUTROSE – Special stabilising agent for Sorbet and Ice Cream in powder (Louis Francois)
Ingredients: Glucose, Thickening agent – Locust Bean Gum E410, Gelling agents – Alginate E401, Carrageenan E407.
Recommended dosage: 2-5g/L
For use in foodstaffs – please refer to the current legisletion.
Keep away from humidity and heat (< 20°C)

