Profiber Stab 5 - Ice Cream & Sorbet Stabiliser - 600g - Sosa
45116
29.30 € excl. VAT
30.91 €
incl. VAT
In stock
Profiber Stab 5 - Ice Cream & Sorbet Stabiliser, 100% Plant Fibre - Sosa
Format: 600 g tub | Also available in 3 kg pail
Profiber Stab 5 is a stabiliser for ice creams and sorbets formulated exclusively from plant fibres — free from synthetic emulsifiers and undesirable additives. It works cold or hot, delivers remarkable creaminess and a powerful anti-crystallising effect, across all base types: dairy, fruit, fat-based or acidic.
- Use: Natural stabiliser and emulsifier for ice creams and sorbets.
- Dosage: 5 g/kg (0.5%) — up to 7 g/kg for acidic bases.
- Process: 🔥❄️ Cold or hot (optimal at 85°C).
- Dietary: Vegan · Vegetarian · Clean Label · Non-GMO · Kosher-compatible · Halal-compatible.
♥ Panier des Chefs' pick: A unique stabiliser that adapts to all your frozen bases without compromising on clean label. The result: a creamy texture, impeccable hold, and a label you can proudly display.
🎬 Watch the demo video in the full description below — making a vanilla ice cream with Profiber Stab 5: view in under one minute.
🍽️ Recipe Blackcurrant Sorbet in a Jar available in the Recipes tab below.
Description
expand_moreThe 100% natural glacerie stabiliser, for all frozen bases
Profiber Stab 5 by Sosa is formulated entirely from functional plant fibres. Unlike conventional stabilisers, it contains no synthetic emulsifiers — making it the ideal choice for chefs committed to clean label standards without compromising technical performance. Compatible with all professional frozen bases: dairy, fruit-based (including acidic fruits), and fat-based (chocolate, tree nuts).
🎬 Under one minute: making a vanilla ice cream with Profiber Stab 5.
How to use
Blend Profiber Stab 5 directly into the cold or hot base under vigorous agitation (electric mixer) to ensure even dispersion. For best results, hydrate at 85°C. Leave to rest for 24 hours in the refrigerator before churning. Freeze as quickly as possible.
For bases requiring stronger stabilisation — acidic fruits in particular — dosage may be increased to 7 g/kg (0.7%).
Technical Specifications
| Specification | Details |
|---|---|
| Nature | 100% plant fibres — no synthetic emulsifiers |
| Properties | Stabilising · Emulsifying · Anti-crystallising · Creaminess |
| Recommended dosage | 5 g/kg (0.5%) — up to 7 g/kg for acidic bases |
| Process | 🔥❄️ Cold or hot (optimal at 85°C) |
| Applications | Ice creams & sorbets — dairy, fruit, fat-based and acidic bases |
| Certifications & dietary | Vegan · Vegetarian · Clean Label · Non-GMO · Trans Fat Free · Kosher-compatible · Halal-compatible |
Allergens: May contain traces of: tree nuts, milk, soy, sulphites, egg, mustard, sesame, peanut, celery.
Complete your glacerie range
💡 Pair with Sosa crispies and caramelised fruits to build your topping offer: Wet-proof crispies and Caramelised crushed almonds.
💡 To flavour your bases: Sosa liquid flavourings, Concentrated pastes (flowers, fruits, tree nuts) and Taste Colour range — freeze-dried ingredient powders for colour and flavour.
💡 Also discover our Professional Ice Cream & Sorbet Space: stainless steel containers and storage, Top Ice Pavoni tray decorations, individual ice cream moulds, service equipment and production machinery.
Customer reviews
expand_moreReviews about this product
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Eric J.
Published 18/07/2026 à 22:23 (Order date: 08/07/2026)Très bon produit
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ACHILLE A.
Published 14/05/2026 à 19:19 (Order date: 03/05/2026)top
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Doina B.
Published 23/02/2026 à 09:35 (Order date: 25/01/2026)Stabilisateur de glace acheté à la recommandation de ChatGpt pour des glaces maison Ninja Creami pro. Très bon produit, utilisé autant pour les glaces classiques pour les enfants que pour les glaces hyperproteinées et hypocalorique pour les adultes.
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Patrice S.
Published 07/02/2026 à 18:02 (Order date: 26/01/2026)Cela semble conforme à mes attentes
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Laurent T.
Published 20/09/2025 à 19:40 (Order date: 08/09/2025)Top
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Juliette r.
Published 19/05/2025 à 17:59 (Order date: 30/04/2025)Pas encore essayé
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Jucirene F.
Published 10/05/2025 à 21:19 (Order date: 27/04/2025)Ja utilizei e adorei
Delivery times
expand_moreDelivery times mentioned on each product only concern shipments in France:
- 24/48h delivery: This product is currently in stock and will be shipped within 24 hours. This delivery time is valid only for shipments in Metropolitan France. The estimated delivery time for Corsica is of 3 to 5 working days.
- Delivery from 3 to 10 working days: This product requires restocking. It will be shipped within 3 to 10 days according to the time mentioned on the product sheet. If you have an emergency or mandatory reception date, please contact us by email or phone.
- Orders placed before 12:00 noon will be shipped the same day (for order containing only products available in 24/48h).
Foreign countries:
- European countries: Estimated delivery time between 5 and 10 working days.
- Switzerland: Estimated delivery time between 5 and 10 working days.
For a precise estimate of delivery times or for delivery outside of EU/Switzerland, please contact us.
Recipes
expand_more
Blackcurrant Sorbet in a Pot
| Resting/Maturation Time: | 12 hours (Sorbet) |
| Drying/Curing Time: | 48 hours (Marshmallow) |
| Number of Preparations: | 2 |
To make 1kg of this deliciously tangy sorbet, which you can enhance with a visual contrast and a surprising play on textures using the yogurt marshmallow and Yopop Peta Crispy.
1 - Blackcurrant Sorbet
- 225g Water
- 120g Sugar
- 60g Glucose powder 33 DE (Sosa)
- 40g Dextrose powder (Sosa)
- 5g Profiber Stab 5 (Sosa)
- 550g Blackcurrant purée Panier des chefs recommends CaramanFruit Ambiant Blackcurrant Fruit Purée
Combine the liquids and heat to 30 °C.
Add the previously mixed dry ingredients and pasteurise the mixture.
Once the mixture is cold, add the purée and blend.
Allow to rest for 12 hours in a refrigerator before churning.
2 - Yogurt Marshmallow
- 90g Water (1)
- 20g Albuwhip (Sosa)
- 450g Sugar
- 100g Liquid Glucose
- 200g Water (2)
- 100g Yopols (Sosa)
- 120g Gelatine Mass
Combine water (1) and Albuwhip, then mix for one minute.
Whisk until a firm meringue is achieved.
In a saucepan, combine the sugar, glucose, and water (2), then heat to 130 °C.
Add the gelatin mass and mix well.
Slowly pour the syrup into the meringue and continue whisking until the temperature reaches 50 °C.
Whisk for an additional 30 seconds and pour the mixture into a greased mould.
Sprinkle the Yopols over the marshmallow to prevent stickiness.
Allow to rest for 48 hours outside the refrigerator.
Cut into the desired shape and cover with Yopols.
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