Ice cream stabilizer 70 g
Usage level is 0.5% (5 g per 1 kg mix)
Blend together with dry ingredients or create a small slurry using some of the base liquid.
Once dissolved, blend into the remaining base and thoroughly agitate.
Base should be heated to 82 degrees C.(180 degrees F) to pasteurize.
Refrigerate for 4 -12 hours for best results.