Sosa Profiber Stab 5
Sosa Profiber Stab 5 – Natural Ice Cream Stabilizer with Vegetable Fibers
Sosa Profiber Stab 5 is a revolutionary ice cream stabiliser crafted from 100% vegetable fibres, designed for chefs and artisans who demand excellence, clean-label ingredients, and superior texture in every scoop.
Why Choose Profiber Stab 5?
Developed through two years of dedicated research at SOSA INGREDIENTS, Profiber Stab 5 offers a natural alternative to synthetic emulsifiers like E-471. This innovative blend of citrus, flax, and psyllium fibres delivers exceptional technical performance while enhancing the nutritional profile of your ice creams and sorbets.
Key Benefits
- Cold & Hot Process Compatible. Versatile enough for any technique.
- Exceptional Emulsifying Power. Ensures smooth, uniform texture.
- High Creaminess Contribution. Adds a silky, indulgent mouthfeel.
- Anti-Crystallisation Shield. Prevents ice crystals for perfect consistency.
- Neutral Taste & Clean Label. No additives, no compromise.
Natural Ingredient Synergy
- Citrus Fibre- Acts as a natural emulsifier for uniform blending.
- Flax Fibre- Provides structure and creaminess.
- Psyllium- Retains moisture and prevents crystallisation.
Recommended Dosage:
Standard Use: 0.5% of total mass
For Acidic Bases: Up to 0.7% for enhanced stabilisation
How to Use:
- Mix Profiber Stab 5 with your ice cream base (cold or hot at 85°C).
- Blend thoroughly with an electric mixer.
- Let the mixture mature in the fridge for 24 hours.
- Churn and freeze promptly for optimal texture and freshness.
Chef's Tip: Hydrating in hot (85°C) water enhances performance and final quality.
Key Information
Name
Sosa Profiber Stab 5
Temperature
Ambient
Version
1.0
Update Date
12/03/2025
Manufacturer
Valrhona UK LTD
Brand
Description
STABILIZING POWDER BASED ON VEGETABLE FIBERS FOR ICE CREAM AND SORBET
Directions For Use
Mix with the ice cream base cold or hot (85º), with strong stirring (electric mixer) to properly disperse the product. Let the mixture mature in the cold for 24 hours for proper hydration and store in the refrigerator. Freeze ice cream or sorbet in the shortest time possible. It is possible to increase the dosage up to 0.7% in bases that require greater stabilization such as acidic fruits. Exclusively for food grade. The functionality of the product improves when it is hydrated when hot (85º). Ice cream and sorbets. Application in fatty bases (nuts, chocolate and dairy) and fruit bases including acidic fruits.
Storage Conditions
Storage in a dry place (humidity less than 60%). Temperature between 15°C and 25°C. Protect from light and odours.
Storage Conditions After Opening
Is the same than primary shelf life (before opening), provided that storage conditions are respected.
Max Shelf Life
730 Days
Shelf Life From Opening
730 Days
Country of origin
Italy
Key Information
Nutrition & Composition
Each 100g Contains
Ingredients & Additives
Ingredients
Flax vegetal fiber (65,8%), Psyllium husk (24,4%), Citrus fiber (9,8%).
Contains GM Protein
No
Allergens
Dietary Suitability
Inner Component
Internal GTIN
8414933013464
Variable Weight Consumer Item
No
Dimensions (Height x Width x Depth)
165mm x 100mm x 100mm
Weight
600g
Outer Case
GTIN
18414933013461
Units per traded case
6 Units
Gross weight
4.37 kg
Net weight
3.6 kg
Dimensions (Height x Width x Depth)
177mm x 210mm x 315mm
Packaging & Waste
Material/Weight of outer pack
Paper/Cardboard Case (232g)
Transport packaging
Wood Pallet (23000g)
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