Master Your Freeze.
Great frozen desserts begin with control.

Texture, structure, and melt aren’t accidents — they’re decisions. Itaberco Core was created for chefs who approach frozen desserts as a craft, not a shortcut. Itaberco Core is a natural, professional-grade frozen dessert stabilizer designed for chefs who value both science and creativity. Colorless, odorless, and neutral in flavor, Core works quietly behind the scenes to control water, refine texture, and deliver a smooth, clean melt — without interfering with your vision.
Itaberco Core Stabilizer Mockup
CORE STABILIZER

Applications

One stabilizer. Endless possibilities.

  • Ice Cream
  • Vegan Ice Cream
  • Gelato
  • Sorbetto
  • Frozen Novelties

Why Itaberco Core

Chefs and operators choose Core Frozen Dessert Stabilizer:

  • Improves texture and body
  • Helps control melt and hold shape longer
  • Reduces ice crystals formation
  • Supports consistent results at scale
  • Works across dairy & non-dairy applications
  • Maintains a neutral flavor profile

Ice Cream 10% Fat

Ingredients:

Itaberco Core Frozen Dessert Stabilizer (ST-5) .5% or 10 g
Sugar 13.35% or 267 g
Corn Syrup 2.45% or 49 g
Non-Fat Dry Milk Powder 3.4% or 68 g
Milk 56.8% or 1136 g
Heavy Cream (36%) 23.5% or 470 g
Itaberco Flavor Compound of Choice 3–5% or 70–90 g
To Prepare: 1- Weigh out whole milk and place it in a heavy bottomed saucepan. Heat the whole milk to 180°F. 2- Weigh out Itaberco Stabilizer Blend, sugar, and non-fat dry milk powder. Stir well to combine. 3- When the milk has reached 180°F, pour it into a large 2 gallon mixing bucket. Add the combined dry ingredients from step 2 and blend for 60 seconds using an immersion blender. 4- Add the corn syrup and blend for 30 seconds. 5- Add the heavy cream and Itaberco Flavor Compound of Choice and blend for another 60 seconds using an immersion blender. 6- Process in a batch freezer according to the manufacturer’s instructions. 7- Freeze to set completely.
Itaberco Core Stabilizer Mockup

Ingredients & Allergen Information

Ingredients: Maltodextrin, Guar Gum, Locust Bean Gum, Carrageenan.

Allergens: None

Packaging & Storage

Packaging: 4 × 600g jars

Shelf Life: Two years under recommended storage conditions

Storage: Store in a cool, dry place away from excessive heat
(12–35 °C / 53–95 °F)

Manufactured in a facility that processes milk, egg, soy, wheat, peanut, and other nuts.

ITABERCO CORE IS DESIGNED TO BE A FOUNDATIONAL STABILIZER — A RELIABLE BASE THAT INTEGRATES SEAMLESSLY INTO EXISTING FORMULATIONS WHILE PRESERVING CREATIVE FLEXIBILITY.
Professional texture. Reliable performance. Creative freedom.
HOW TO ORDER