A special blend of stabilizing and emulsifing system is designed and developed for the dessert industry. Istab which is a complete system of emulsifier stabilizer which is standarized blends of guar gum and hydrocolloids from vegetable and seaweed sources. Since istab is designed to give consistent mix viscosities over a period of continuous supply in order to minimize variation at user lever hereby saving the user's valuable time in adjusting amount of different ingredients for stabilization & emulsification.
The growth of ice crystals during the processing and storage of ice cream is one of the biggest challenge faced by ice cream manufacturer.
Different grades for used for different applications:
istab reg: a combination of emulsifier of vegetable origin and permitted stabilizers designed for use in all types of freezers.
Istab fine: a premium combination of emulsifier of vegetable origin and permitted stabilizers designed for use in all types of freezers setting new standards, formulated to with stand temperature variation during distrbution andor scooping operations.
istab icy: an economical modern combination of stabilizers together with emulsifiers of vegetable origin designed for use in water ice, ice lollies and other frozen desserts.
Istab gel: a complete system of emulsifier & stabilizer which is standardized blends of hydrocolloids from vegetable and seaweed sources. This product is specially designed to offer the user the option of use the stabilizer in variety of gelato preparation with different fatsolid contents, by varying only the percentage of stabilizer to be incorporated in the mix, depending upon the fat content in the mix.
Istab ultra: a modern combination of permitted stabilizersdesigned for use in a very wide range of frozen
confectionery (sorbet, sherbet, thick shakes).

A special blend of stabilizing and emulsifing system is designed and developed for the dessert industry. Istab which is a complete system of emulsifier stabilizer which is standarized blends of guar gum and hydrocolloids from vegetable and seaweed sources. Since istab is designed to give consistent mix viscosities over a period of continuous supply in order to minimize variation at user lever hereby saving the user's valuable time in adjusting amount of different ingredients for stabilization & emulsification.
The growth of ice crystals during the processing and storage of ice cream is one of the biggest challenge faced by ice cream manufacturer.
Different grades for used for different applications:
istab reg: a combination of emulsifier of vegetable origin and permitted stabilizers designed for use in all types of freezers.
Istab fine: a premium combination of emulsifier of vegetable origin and permitted stabilizers designed for use in all types of freezers setting new standards, formulated to with stand temperature variation during distrbution andor scooping operations.
istab icy: an economical modern combination of stabilizers together with emulsifiers of vegetable origin designed for use in water ice, ice lollies and other frozen desserts.
Istab gel: a complete system of emulsifier & stabilizer which is standardized blends of hydrocolloids from vegetable and seaweed sources. This product is specially designed to offer the user the option of use the stabilizer in variety of gelato preparation with different fatsolid contents, by varying only the percentage of stabilizer to be incorporated in the mix, depending upon the fat content in the mix.
Istab ultra: a modern combination of permitted stabilizersdesigned for use in a very wide range of frozen
confectionery (sorbet, sherbet, thick shakes).