1. Apr 27, 2006 #1
   

   harpua

   Messages:

   656

   Likes Received:

   161

   Exp:

   Professional Pastry Chef

   I found this amongst the various dry ingredients in our pastry pantry. What is it? We already use something for sorbet, but it isn't powdered like this one.
   
   It is called Sevarome Stabilizer sevagel, 65S.
   
   Thanks.

    
3. Apr 28, 2006 #2
   

   culinarymd

   Messages:

   71

   Likes Received:

   10

   Exp:

   Can't boil water

   Harpua,
   Check out this link: http://72.14.203.104/search?q=cache:...s&ct=clnk&cd=6
   On page 13 there is a definition of what this stabilizer does. I hope this helps.
   I'll see if I can get the chemical breakdown for you.
   Later,

    
4. Apr 28, 2006 #3
   

   culinarymd

   Messages:

   71

   Likes Received:

   10

   Exp:

   Can't boil water

   Harpua,
   You can also try this link: http://forums.egullet.org/index.php?...1&#entry982781
   It's a forum where they discuss the specifics of Sevarome. The "S" in "65S" is for sorbet. Have a nice day!

    

Your name or email address:

Do you already have an account?

• No, create an account now.
• Yes, my password is:
• Forgot your password?

Stay logged in