Benosen Ice-Cream Stabilizer Duo – Locust Bean Gum 4 oz + Carrageenan Lambda 4 oz | Smooth Scoopable Texture for Ice Cream Gelato Soft Serve Shakes | Vegan Dairy Friendly | Helps Reduce Ice Crystals &

Benosen Ice-Cream Stabilizer Duo combines Locust Bean Gum (LBG) and Lambda Carrageenan to help make smooth, scoopable ice cream, gelato, and soft serve. LBG builds body and viscosity; lambda supports a glossy stable finish and helps control ice crystal growth and slow melt. Works with dairy and plant-based bases including milk, oat, almond, coconut, and soy. Suggested usage per 1000 g mix: LBG 1-4 g (0.10-0.40%), Lambda 0.2-1 g (0.02-0.10%). Tips: Premix with sugar and add while heating; hydrate LBG up to 80-85 C; chill the base at 4 C for 4-12 hours for best texture and overrun. Includes: Benosen Locust Bean Gum 4 oz and Benosen Carrageenan Lambda 4 oz. Food use only.

• 🍦 Smooth, scoopable texture for ice cream, gelato & soft serve
• 🧊 Helps reduce ice crystals and slow melt for a clean scoop
• 🥛 Works with dairy and plant-based bases: milk, oat, almond, coconut, soy
• 👩‍🍳 Reliable results for home chefs & R&D: milkshakes and high-solids recipes
• 📏 Easy dosing: LBG 0.1–0.4% | Lambda 0.02–0.10% (start low, adjust to taste)