---
product_id: 801844874
title: "Cuisine Tech Cremodan Ice Cream Stabilizer, 16 Ounce"
brand: "cuisine tech"
price: "€ 52.52"
currency: EUR
in_stock: false
reviews_count: 8
url: https://www.desertcart.nl/products/801844874-cuisine-tech-cremodan-ice-cream-stabilizer-16-ounce
store_origin: NL
region: Netherlands
---

# Extends ice cream shelf life Professional emulsifier blend Prevents ice crystallization Cuisine Tech Cremodan Ice Cream Stabilizer, 16 Ounce

**Brand:** cuisine tech
**Price:** € 52.52
**Availability:** ❌ Out of Stock

## Summary

> 🍦 Elevate your homemade ice cream game with pro-level creaminess and texture!

## Quick Answers

- **What is this?** Cuisine Tech Cremodan Ice Cream Stabilizer, 16 Ounce by cuisine tech
- **How much does it cost?** € 52.52 with free shipping
- **Is it available?** Currently out of stock
- **Where can I buy it?** [www.desertcart.nl](https://www.desertcart.nl/products/801844874-cuisine-tech-cremodan-ice-cream-stabilizer-16-ounce)

## Best For

- cuisine tech enthusiasts

## Why This Product

- Trusted cuisine tech brand quality
- Free international shipping included
- Worldwide delivery with tracking
- 15-day hassle-free returns

## Key Features

- • **Long-Lasting Freshness:** Extends shelf life so your homemade treats stay delicious longer.
- • **Freeze-Proof Your Dessert:** Inhibits crystallization to keep your ice cream perfectly smooth and scoopable.
- • **Keto & Sugar-Free Friendly:** Optimized for low-sugar recipes without sacrificing creaminess or volume.
- • **Silky Smooth Texture, Every Time:** Expertly calibrated emulsifiers and stabilizers deliver irresistibly creamy ice cream.
- • **Authentic Gelato & Sorbet Quality:** Create professional-grade frozen desserts that rival Italian classics.

## Overview

Cuisine Tech Cremodan Ice Cream Stabilizer is a 16-ounce professional-grade blend of emulsifiers and stabilizers designed to prevent ice crystallization, enhance creaminess, and extend the shelf life of homemade ice cream and frozen desserts. Perfect for keto and sugar-free recipes, it ensures consistent volume and authentic gelato-quality texture.

## Description

Ice Cream emulsifier and stabilizer.Used to improve texture and creaminess. Extends the shelf life of ice cream. Inhibits crystallization and aerates product for consistent volume.

Review: Good stuff! - I have just started making keto ice cream. There are many challenges associated with making ice cream that doesn't contain any sugar. The sugar in regular ice cream does more than just sweeten it. It is an important structural component. While this product won't solve all of the problems in making homemade keto ice cream, I think it's the best possible solution as an emulsifier and stabilizer. The emulsifiers in this product (mono & diglycerides) are more effective than using eggs alone. The combination of multiple stabilizers (sodium alginate, locust bean gum, carrageenan, guar gum) is more effective than using just a single product, such as guar or xanthan gum, alone. The blend has a synergistic effect and the ratios are professionally calibrated.
Review: Makes amazing gelato - Worth every penny. I was able to make an authentic Italian mango sorbet with this stabilizer, without any sugar and it tastes exactly like the one I tried in Italy, so creamy and delicious, unbelievable. For sugar substitute I used a mix of erythritol and xylitol and also some inulin.

## Features

- Contains 1 pound
- Great for ice cream
- Prevents crystallization

## Technical Specifications

| Specification | Value |
|---------------|-------|
| ASIN  | B00348H34G |
| Customer Reviews | 4.1 4.1 out of 5 stars (66) |
| Is Discontinued By Manufacturer  | No |
| Manufacturer  | Mondo food |
| Package Dimensions  | 5.6 x 4 x 3.8 inches; 1 Pounds |
| UPC  | 837775000061 |
| Units  | 16.0 Ounce |

## Images

![Cuisine Tech Cremodan Ice Cream Stabilizer, 16 Ounce - Image 1](https://m.media-amazon.com/images/I/318z78bfX8L.jpg)
![Cuisine Tech Cremodan Ice Cream Stabilizer, 16 Ounce - Image 2](https://m.media-amazon.com/images/I/31VtQ1gk6+L.jpg)
![Cuisine Tech Cremodan Ice Cream Stabilizer, 16 Ounce - Image 3](https://m.media-amazon.com/images/I/51DbcwnGnyL.jpg)
![Cuisine Tech Cremodan Ice Cream Stabilizer, 16 Ounce - Image 4](https://m.media-amazon.com/images/I/51KolidBOkL.jpg)
![Cuisine Tech Cremodan Ice Cream Stabilizer, 16 Ounce - Image 5](https://m.media-amazon.com/images/I/51iHn8NSi6L.jpg)

## Questions & Answers

**Q: How much do I use per liquid product before churning?**
A: Directions: Dosage: add 0.5% of total mass of all other ingredients (5g per 1kg). Dose can range from 0.25-0.60%. Typical ice cream production: Weigh all the ingredients. Mix the Cremodan 30 with 1/4 (by weight) of the sugar. Mix remaining sugar with dextrose and glucose powder or other sweeteners. 1- Blend milk well with strong agitation. Place over heat. 2- At 25ºC/ 77ºF, add the powered dairy product. 3- At 30°C/ 86ºF, add the sugar/dextrose/glucose mix. 4- At 35°C/ 95ºF, add the heavy cream or melted butter. 5- At 45ºC/ 113ºF, add the sugar/Cremodan 30 mixture. 4- Bring to a full boil. 5- Remove from heat. Cover with plastic film. Cool as quickly as possible. 6- Mature for 1 to 4 hours minimum. Best maturation occurs after 12 hours. 7- Immediately before processing, add the fruit puree. Mix. 8- Process.

**Q: I am going to make liquid nitrogen ice cream. I am not sure that I need stabilizer on my base or not . Is anyone knows ?**
A: Hello Aida, although we like to sell as much as we can, no, you don't really need a stabilizer to make lie. nitrogen ice cream .

**Q: does this work for Philadelpha style ice cream/ (no cook)**
A: Good Afternoon.  Cremodan 30 is a Hot Process stabilizer.

**Q: Could i use it in water base popsicles?**
A: The Cremondan 30 is designed to enhance texture and shelf life of dairy based frozen confections and it is also supposed to be used for hot processes. We would thus not recommend it for water based popsicles.

## Customer Reviews

### ⭐⭐⭐⭐⭐ Good stuff!
*by J***E on November 11, 2019*

I have just started making keto ice cream. There are many challenges associated with making ice cream that doesn't contain any sugar. The sugar in regular ice cream does more than just sweeten it. It is an important structural component. While this product won't solve all of the problems in making homemade keto ice cream, I think it's the best possible solution as an emulsifier and stabilizer. The emulsifiers in this product (mono & diglycerides) are more effective than using eggs alone. The combination of multiple stabilizers (sodium alginate, locust bean gum, carrageenan, guar gum) is more effective than using just a single product, such as guar or xanthan gum, alone. The blend has a synergistic effect and the ratios are professionally calibrated.

### ⭐⭐⭐⭐⭐ Makes amazing gelato
*by M***K on May 11, 2017*

Worth every penny. I was able to make an authentic Italian mango sorbet with this stabilizer, without any sugar and it tastes exactly like the one I tried in Italy, so creamy and delicious, unbelievable. For sugar substitute I used a mix of erythritol and xylitol and also some inulin.

### ⭐⭐⭐⭐ Good product if you want the commercial ice cream texture.
*by M***E on May 31, 2018*

Pricey but it definitely makes the difference in a finished product. I'd recommend going in with a friend or friends who make homemade ice cream and dividing the product up because it's somewhat short dated? Not sure why? This is the only one I've been able to find on Amazon so there may be others out there but I haven't found them yet. I would describe the finished Ice Cream product as chewy slow to melt in your mouth, creamy smooth texture. No grit or ice crystals like with other homemade recipes that I've used before with armature success. This is the closest I've ever been to a commercial ice cream product as far as consistent texture. The only issue I have with the product is it's short dating. There's no way I'm going to use a pound of this stuff.

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*Product available on Desertcart Netherlands*
*Store origin: NL*
*Last updated: 2026-03-04*