Origin	India
Brand Name	ISTAB

A special blend of stabilizing and Emulsifying System is designed and developed for the Dessert Industry.

ISTAB this 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.

We have a uniquely formulated and comprehensive range of co-blended Stabilizers/Emulsifiers to give optimum results in Ice-Cream and other applications.

Product: Continued development and improvement of Stabilizers and Emulsifiers for the Dessert Industry is our main goal and our research has led us to design a functional stabilizing and emulsifying system, called the "ISTAB" System.

Specific Product Ranges: We have developed and designed a wide range of Co-blended Stabilizers and Emulsifiers for Dessert Industry which gives optimum results in Ice Cream and other applications.

ISTAB REG: A combination of Emulsifier of vegetable origin and permitted Stabilizers designed for use in all types of freezers. This unique combination controls melt down, render high viscosity, enhance flavour, mouth-feel and texture.

ISTAB FINE: A premier combination of Emulsifier of vegetable origin and permitted Stabilizers designed for use in all types of freezers setting new standards, formulated to withstand temperature variation during distribution and or scooping operations. This unique blend controls melt down, render high viscosity, enhance flavour, mouth-feel and texture, conferring excellent overrun capability.

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. Improves viscosity, air incorporation, texture and melt down characteristics.

ISTAB ULTRA: A modern combination of Permitted Stabilizers designed for use in a very wide range of frozen confectionery (Sorbet, Sherbet, Thick Shakes). It is an extremely versatile material, which will give good results when used in many formulations both without milk or fat additions and with modest additions of dairy products. It excels when used in exactly the normal method of dispersion for Ice Cream Stabilizers. It gives a better mouth-feel when it is equally premixed with sugar and/or other dry ingredients and then dispersed in the liquid phase under stirring.