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Stabiliser 2000 (3-5g/kg) 1kg LF1971A - LOUIS FRANCOIS

Item No. IPS0AU0000422
Stabilising and emulsifying agent for ice creams and whipped creams. It improves texture and creaminess by preventing the crystallisation of sugars. Who is Louis Francois? Louis FRANÇOIS was born in 1882. A self-taught inventor, he developed a passion based on the researches of Louis Pasteur and oth

Description

Stabilising and emulsifying agent for ice creams and whipped creams.
It improves texture and creaminess by preventing the crystallisation of sugars.

Who is Louis Francois?
Louis FRANÇOIS was born in 1882. A self-taught inventor, he developed a passion based on the researches of Louis Pasteur and other well known scientists at this time. He constructed a laboratory in Paris and founded his company in 1908.
 
He soon took an active interest in preservation, texture and emulsion issues that were to be applied in various food applications.
 
Consequently he developed a great number of specialities based on natural products: agar agar, arabic and tragacanth gum and egg powder, that finally have found their applications in the art of cooking.

Specifications

Country/Region of Origin Code
France

Technical Data Sheet

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There are no reviews yet.

Stabiliser 2000 (3-5g/kg) 1kg LF1971A - LOUIS FRANCOIS

Item No. IPS0AU0000422
Stabilising and emulsifying agent for ice creams and whipped creams. It improves texture and creaminess by preventing the crystallisation of sugars. Who is Louis Francois? Louis FRANÇOIS was born in 1882. A self-taught inventor, he developed a passion based on the researches of Louis Pasteur and oth

Description

Stabilising and emulsifying agent for ice creams and whipped creams.
It improves texture and creaminess by preventing the crystallisation of sugars.

Who is Louis Francois?
Louis FRANÇOIS was born in 1882. A self-taught inventor, he developed a passion based on the researches of Louis Pasteur and other well known scientists at this time. He constructed a laboratory in Paris and founded his company in 1908.
 
He soon took an active interest in preservation, texture and emulsion issues that were to be applied in various food applications.
 
Consequently he developed a great number of specialities based on natural products: agar agar, arabic and tragacanth gum and egg powder, that finally have found their applications in the art of cooking.

Specifications

Country/Region of Origin Code
France

Technical Data Sheet

Reviews (0)

There are no reviews yet.