Profiber Rod 5 – 600 g

100% natural composition

• • Flax fiber: natural emulsifying power, lasting creaminess, and fat retention
• • Psyllium husk: high water retention, velvety texture, controlled viscosity
• • Citrus fiber: structural stabilization, anti-crystallization effect, and display case stability

Technical specifications

• • Capacity: 600 g, optimized laboratory format
• • Appearance: fine light beige powder, neutral taste
• • Dosage: 0.5% in classic bases, up to 0.7% on acidic fruits
• • Activation temperature: 85°C for maximum efficiency
• • Use: hot or cold depending on production constraints
• • Thermoreversibility: no, permanent stabilization after activation
• • Resistance: long-term freezing without degradation
• • Allergens (possible traces): tree nuts, milk, egg, soy, mustard, celery, sesame, sulfites, peanut

• • Premium dairy ice creams: Bourbon vanilla, grand cru chocolate, coffee, salted butter caramel with consistent texture and clean label appeal
• • Intense fruit sorbets: lemon, passion fruit, raspberry, mango, red fruits with stability maintained despite acidity
• • Artisanal fat bases: dark chocolate 70%+, pure praline, 100% pistachio, caramelized nuts with natural emulsification
• • Plant-based creations: plant milk ice creams, egg-free bases, vegan creations with texture identical to traditional versions
• • Clean label ranges: differentiation for shops, restaurants, and sales points focused on naturalness

Hot technique (optimal result)

1. Pre-mix: mix Profiber Stab 5 with part of the dry sugar to avoid lumps
2. Incorporation: add this mixture to cold milk or liquid base while whisking
3. Controlled heating: gradually raise to 85°C while whisking constantly
4. Activation: maintain 85°C for 2 minutes for full fiber activation
5. Cooling: rapid drop in an ice bath for optimal texture
6. Crucial maturation: 12 to 24 hours at 4°C for complete fiber hydration

Cold technique (quick solution)

1. Pre-mix Profiber with dry sugar
2. Incorporate into the cold base by mixing at high speed for 2 to 3 minutes
3. Extended maturation: minimum 24 hours, longer than hot maturation to compensate for lack of heating

Churning and storage

Churning: base between -5°C and 0°C. Profiber allows natural aeration without over-incorporation of air.

Storage: stable texture for 7 to 10 days in display vs 2 to 3 days without stabilizer. Resistance to repeated thermal shocks.

Before opening: store at room temperature in a dry place, away from moisture and direct light.

After opening: reseal tightly immediately after each use. Plant fibers are sensitive to moisture, which reduces their absorbency. Consume within 12 months of opening to maintain maximum effectiveness.

Storage advice: store with other dry ingredients (sugars, powders) away from moisture sources (refrigerator, dishwasher, sink area) to preserve technical performance.

What difference with classic stabilizers like E471 or E466?

Profiber offers equivalent technical performance with a 100% plant fiber composition. Marketing advantage for short labels and customers attentive to additives.

Why is 24-hour maturation essential?

Plant fibers require complete hydration to develop their maximum stabilizing power. Without maturation, a grainy texture is guaranteed and effectiveness is reduced by about 60%.

Does it work without a professional ice cream maker?

Yes, it significantly improves texture even in simple domestic freezing. For optimal results, air incorporation during churning is still recommended.

How many batches with a 600g jar?

At a 0.5% dosage, one jar stabilizes up to 120 kg of ice cream mix, about 150 to 200 liters of finished ice cream depending on the overrun achieved during churning.

Compatible with sweeteners and sugar substitutes?

Yes, Profiber works independently of the type of sweetener. Suitable for lightened creations, diabetic recipes, ketogenic or reduced sugar formulas.

Notable difference with Super Neutrose or Stab 2000?

Equivalent technical performance but natural composition versus synthetic gums and emulsifiers. The choice depends on your marketing positioning: pure performance (classic stabilizers) or clean label image (Profiber).