LOUIS FRANCOIS Stab 2000 Professional Ice Cream Stabilizer & Emulsifier - Perfect for Smooth Gelato, Sorbet, and Dairy Desserts | Ideal for Home Chefs & Commercial Ice Cream Makers

About Stab 2000

Louis Francois Stab 2000 is a professional stabilizer and emulsifier for ice creams and whipped creams, specially developed to improve texture, body, and consistency in frozen desserts. This white to cream-coloured powder has a neutral taste and odour, allowing it to integrate cleanly into any recipe without altering the final flavour.

Made with dry glucose syrup, locust bean gum, sodium alginate, carrageenans, and glycerol monostearate, Stab 2000 offers a powerful blend of natural hydrocolloids and emulsifiers. It helps prevent large ice crystals from forming, stabilizes water and fat, and enhances the overall creaminess and melting behavior of ice cream — even in high-fat or low-fat formulations.

Use:

How to Use:

1. Blend the required amount of Stab 2000 with all or part of the sugar.

2. Pour the mix into cold milk or cream while stirring.

3. Let rest for 15 minutes to allow the stabilizer to hydrate (maturation phase).

4. Heat and continue your process as usual.

Recommended Dosage:

Application:

• Dairy-based ice creams – Improves creaminess, texture, and stability

• Custard-based or premium gelato – Enhances richness and smoothness

• Soft-serve and molded frozen desserts – Delays melting and boosts hold

• Whipped cream preparations – Increases volume and stability

Observations:

• White to cream-coloured powder

• Neutral in taste and aroma

• Compatible with hot-process and cold-process methods

• Suitable for industrial or artisanal use

• Improves air incorporation and prevents separation

Elaborations:

• Classic vanilla ice cream with clean texture and slow melt

• High-fat chocolate gelato with luxurious mouthfeel

• Dairy-based popsicles that stay firm during serving

• Whipped toppings with better hold in refrigerated displays

Differences from :

While both are stabilizers for frozen desserts, their intended uses differ:

• Stab 2000 is optimized for dairy-based ice creams, especially those containing fat. Its inclusion of glycerol monostearate allows it to act as both a stabilizer and emulsifier, improving fat dispersion and texture.

• is tailored for fruit-based sorbets and water-rich mixtures, focusing on water absorption and preventing crystallization in high-moisture environments. It does not contain emulsifiers and is less suited for fat-heavy recipes.

Differences from Similar Products:

• Unlike many commercial stabilizers that rely heavily on starches or synthetic additives, Stab 2000 uses clean-label hydrocolloids and a natural emulsifier to improve both texture and shelf life.

• It performs better in high-fat or custard-style ice creams compared to simpler stabilizers that may only prevent crystallization.

• Stab 2000 allows chefs to maintain original recipes without needing complex reformulations—simply blend with your sugar and proceed as usual.

Origin:

Made from plant-based hydrocolloids and natural emulsifiers, suitable for vegetarian and clean-label applications.

Maison Louis Francois: A Legacy of Culinary Innovation

For over a century, Maison Louis Francois has provided pastry chefs and frozen dessert specialists with precise, high-performance ingredients. Stab 2000 embodies this tradition—offering smooth, stable, and creamy results in every scoop, stick, or swirl.