{"id":2842,"date":"2015-09-24T16:52:02","date_gmt":"2015-09-24T20:52:02","guid":{"rendered":"http:\/\/127.0.0.1\/wp\/produit\/sorbet-stabilizer-n64-70g\/"},"modified":"2025-06-19T14:48:10","modified_gmt":"2025-06-19T18:48:10","slug":"sorbet-stabilizer-n64-70g","status":"publish","type":"product","link":"https:\/\/testek.ca\/en\/produit\/sorbet-stabilizer-n64-70g\/","title":{"rendered":"Sorbet Stabilizer N64, 70g"},"content":{"rendered":"","protected":false},"excerpt":{"rendered":"<p><strong>Usage is 0.3% (3g) per 1 kg<\/strong><\/p>\n<p>Blend together with dry ingredients or create a slurry using some of the base syrup.<\/p>\n<p>Once dissolved, blend into the remaining\u00a0base syrup\u00a0and thoroughly agitate.<\/p>\n<p>Sorbet base\u00a0should be heated to 82 degrees C.(180 degrees F) to pasteurize.<\/p>\n<p>Refrigerate for 4 -12 hours for best results.<\/p>\n<p>Add fruit or puree and freeze.<\/p>\n","protected":false},"featured_media":2838,"template":"","meta":{"_acf_changed":false},"product_brand":[711],"product_cat":[659,601,343],"product_tag":[],"class_list":{"0":"post-2842","1":"product","2":"type-product","3":"status-publish","4":"has-post-thumbnail","6":"product_brand-powder-for-texture","7":"product_cat-ingredients-en","8":"product_cat-powder-for-texture-en","9":"product_cat-stabilizers-en","11":"first","12":"instock","13":"shipping-taxable","14":"purchasable","15":"product-type-simple"},"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.6 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Sorbet Stabilizer N64, 70g - Testek<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/testek.ca\/en\/produit\/sorbet-stabilizer-n64-70g\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Sorbet Stabilizer N64, 70g - Testek\" \/>\n<meta property=\"og:description\" content=\"Usage is 0.3% (3g) per 1 kg  Blend together with dry ingredients or create a slurry using some of the base syrup.  Once dissolved, blend into the remaining\u00a0base syrup\u00a0and thoroughly agitate.  Sorbet base\u00a0should be heated to 82 degrees C.(180 degrees F) to pasteurize.  Refrigerate for 4 -12 hours for best results.  Add fruit or puree and freeze.\" \/>\n<meta property=\"og:url\" content=\"https:\/\/testek.ca\/en\/produit\/sorbet-stabilizer-n64-70g\/\" \/>\n<meta property=\"og:site_name\" content=\"Testek\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/testek.ca\" \/>\n<meta property=\"article:modified_time\" content=\"2025-06-19T18:48:10+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/testek.ca\/wp-content\/uploads\/2015\/09\/640105-029_4.png\" \/>\n\t<meta property=\"og:image:width\" content=\"489\" \/>\n\t<meta property=\"og:image:height\" content=\"458\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/png\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data1\" content=\"1 minute\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/testek.ca\\\/en\\\/produit\\\/sorbet-stabilizer-n64-70g\\\/\",\"url\":\"https:\\\/\\\/testek.ca\\\/en\\\/produit\\\/sorbet-stabilizer-n64-70g\\\/\",\"name\":\"Sorbet Stabilizer N64, 70g - Testek\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/testek.ca\\\/#website\"},\"primaryImageOfPage\":{\"@id\":\"https:\\\/\\\/testek.ca\\\/en\\\/produit\\\/sorbet-stabilizer-n64-70g\\\/#primaryimage\"},\"image\":{\"@id\":\"https:\\\/\\\/testek.ca\\\/en\\\/produit\\\/sorbet-stabilizer-n64-70g\\\/#primaryimage\"},\"thumbnailUrl\":\"https:\\\/\\\/testek.ca\\\/wp-content\\\/uploads\\\/2015\\\/09\\\/640105-029_4.png\",\"datePublished\":\"2015-09-24T20:52:02+00:00\",\"dateModified\":\"2025-06-19T18:48:10+00:00\",\"breadcrumb\":{\"@id\":\"https:\\\/\\\/testek.ca\\\/en\\\/produit\\\/sorbet-stabilizer-n64-70g\\\/#breadcrumb\"},\"inLanguage\":\"en-CA\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\\\/\\\/testek.ca\\\/en\\\/produit\\\/sorbet-stabilizer-n64-70g\\\/\"]}]},{\"@type\":\"ImageObject\",\"inLanguage\":\"en-CA\",\"@id\":\"https:\\\/\\\/testek.ca\\\/en\\\/produit\\\/sorbet-stabilizer-n64-70g\\\/#primaryimage\",\"url\":\"https:\\\/\\\/testek.ca\\\/wp-content\\\/uploads\\\/2015\\\/09\\\/640105-029_4.png\",\"contentUrl\":\"https:\\\/\\\/testek.ca\\\/wp-content\\\/uploads\\\/2015\\\/09\\\/640105-029_4.png\",\"width\":489,\"height\":458,\"caption\":\"Stabilisant \u00e0 Sorbet N64, 70g\"},{\"@type\":\"BreadcrumbList\",\"@id\":\"https:\\\/\\\/testek.ca\\\/en\\\/produit\\\/sorbet-stabilizer-n64-70g\\\/#breadcrumb\",\"itemListElement\":[{\"@type\":\"ListItem\",\"position\":1,\"name\":\"Home\",\"item\":\"https:\\\/\\\/testek.ca\\\/en\\\/\"},{\"@type\":\"ListItem\",\"position\":2,\"name\":\"Sorbet Stabilizer N64, 70g\"}]},{\"@type\":\"WebSite\",\"@id\":\"https:\\\/\\\/testek.ca\\\/#website\",\"url\":\"https:\\\/\\\/testek.ca\\\/\",\"name\":\"Testek\",\"description\":\"\u00c9quipement et instruments\",\"potentialAction\":[{\"@type\":\"SearchAction\",\"target\":{\"@type\":\"EntryPoint\",\"urlTemplate\":\"https:\\\/\\\/testek.ca\\\/?s={search_term_string}\"},\"query-input\":{\"@type\":\"PropertyValueSpecification\",\"valueRequired\":true,\"valueName\":\"search_term_string\"}}],\"inLanguage\":\"en-CA\"}]}<\/script>\n<!-- \/ Yoast SEO plugin. -->","yoast_head_json":{"title":"Sorbet Stabilizer N64, 70g - Testek","robots":{"index":"index","follow":"follow","max-snippet":"max-snippet:-1","max-image-preview":"max-image-preview:large","max-video-preview":"max-video-preview:-1"},"canonical":"https:\/\/testek.ca\/en\/produit\/sorbet-stabilizer-n64-70g\/","og_locale":"en_US","og_type":"article","og_title":"Sorbet Stabilizer N64, 70g - Testek","og_description":"Usage is 0.3% (3g) per 1 kg  Blend together with dry ingredients or create a slurry using some of the base syrup.  Once dissolved, blend into the remaining\u00a0base syrup\u00a0and thoroughly agitate.  Sorbet base\u00a0should be heated to 82 degrees C.(180 degrees F) to pasteurize.  Refrigerate for 4 -12 hours for best results.  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