{"id":2860,"date":"2015-09-24T17:09:03","date_gmt":"2015-09-24T21:09:03","guid":{"rendered":"http:\/\/127.0.0.1\/wp\/produit\/ice-cream-stabilizer-i30-1kg\/"},"modified":"2025-06-19T14:45:31","modified_gmt":"2025-06-19T18:45:31","slug":"ice-cream-stabilizer-i30-1kg","status":"publish","type":"product","link":"https:\/\/testek.ca\/en\/produit\/ice-cream-stabilizer-i30-1kg\/","title":{"rendered":"Ice Cream Stabilizer I30, 1kg"},"content":{"rendered":"","protected":false},"excerpt":{"rendered":"

Usage is 0.5% (5g) per 1 kg<\/strong><\/p>\n

Blend together with dry ingredients or create a slurry using some of the base liquid.<\/p>\n

Once dissolved, blend into the remaining\u00a0base and thoroughly agitate.<\/p>\n

Ice cream base\u00a0should be heated to 82 degrees C.(180 degrees F) to pasteurize.<\/p>\n

Refrigerate for 4 -12 hours for best results and freeze.<\/p>\n","protected":false},"featured_media":2856,"template":"","meta":{"_acf_changed":false},"product_brand":[],"product_cat":[659,601,343],"product_tag":[],"class_list":{"0":"post-2860","1":"product","2":"type-product","3":"status-publish","4":"has-post-thumbnail","6":"product_cat-ingredients-en","7":"product_cat-powder-for-texture-en","8":"product_cat-stabilizers-en","10":"first","11":"instock","12":"shipping-taxable","13":"purchasable","14":"product-type-simple"},"acf":[],"yoast_head":"\nIce Cream Stabilizer I30, 1kg - 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\/ice-cream-stabilizer-i30-1kg\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Ice Cream Stabilizer I30, 1kg - Testek\" \/>\n<meta property=\"og:description\" content=\"Usage is 0.5% (5g) per 1 kg Blend together with dry ingredients or create a slurry using some of the base liquid. Once dissolved, blend into the remaining\u00a0base and thoroughly agitate. Ice cream base\u00a0should be heated to 82 degrees C.(180 degrees F) to pasteurize. 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