Neutro for ice-cream - hot process
Stabilizing emulsifying base
HOT process
Ingredients
stabilizers carob bean gum and guar gum sodium alginate, milk proteins, emulsifiers mono and diglycerides of fatty acids.
Use mode
4-6 g of Neutro per 1 litre of milk.
Available in
Cod. 40372 - Small bags Kg. 1, in boxes 6 small bags
Cod. 40071 - Small bags Kg. 3, in boxes 6 small bags
