Uno Stabilizer - Hot and Cold Process
While you may have never heard of an Uno Stabilizer, we guarantee once you try it you’ll be hooked! A versatile product for (you guessed it) stabilization, it also extends the shelf life of frozen desserts like ice cream, sorbets, and so much more. Thanks to its high strength, a little goes a long way, allowing you to use less stabilizer to achieve the same results in your recipes.
How Does It Work?
The Uno Stabilizer, works by delaying the formation of large fat pockets and ice crystals in your frozen desserts. This results in ice creams and gelatos with a smoother, more velvety texture and also helps extend it’s shelf life. Use in either cold or hot process recipes; you’ll love how this one ingredient instantly transforms your favorite desserts. Vegan, gluten and GMO-free, everyone can enjoy the benefits of the Uno Stabilizer!
Cuisine Tech has garnered a reputation as your one stop provider for molecular gastronomy ingredients. The complete source from technical and modern cookery. You’ll find their line up of products covering everything from stabilizers and spherification to foaming and gelling agents.
Ingredients: Guar Gum, Carrageenan, standardized with dextrose.
Storage: Dry and cool (68-72ºF, 20-22ºC)
Usually ships within 1 business days.
Product is non-perishable and can ship via Ground service.
Questions and Answers
Q:Hello, I'm using Uno stabilizer for my soft serve ice cream and just a little confused by the terms hot or cold process.
If I heat the milk, sugar, milk powder and trimoline to dizzolve, when should I add the uno? Add it with the other ingredients, or cool this mixture down and blend it into the cold mix? Thank You!!!
A:The Uno Stabilizer needs to be added after you have the mixture ready. You can add it both to hot and cold mixtures and you do not need to wait for hot mixtures to cool down.