--- product_id: 7118330 title: "WillPowder STABIWISE ICE CREAM AND GELATO, Stabilizer Agent, Molecular Gastronomy and Modernist Cuisine, 1 LB by weight" brand: "willpowder" price: "VT9234" currency: VUV in_stock: false reviews_count: 2 url: https://www.desertcart.vu/products/7118330-willpowder-stabiwise-ice-cream-and-gelato-stabilizer-agent-molecular-gastronomy store_origin: VU region: Vanuatu --- # Custom blend of 5 stabilizing agents Quick 1-min shear blending activation Precise 2-4g dosage per kg base WillPowder STABIWISE ICE CREAM AND GELATO, Stabilizer Agent, Molecular Gastronomy and Modernist Cuisine, 1 LB by weight **Brand:** willpowder **Price:** VT9234 **Availability:** ❌ Out of Stock ## Summary > 🍨 Elevate your frozen creations with the chef’s secret stabilizer! ## Quick Answers - **What is this?** WillPowder STABIWISE ICE CREAM AND GELATO, Stabilizer Agent, Molecular Gastronomy and Modernist Cuisine, 1 LB by weight by willpowder - **How much does it cost?** VT9234 with free shipping - **Is it available?** Currently out of stock - **Where can I buy it?** [www.desertcart.vu](https://www.desertcart.vu/products/7118330-willpowder-stabiwise-ice-cream-and-gelato-stabilizer-agent-molecular-gastronomy) ## Best For - willpowder enthusiasts ## Why This Product - Trusted willpowder brand quality - Free international shipping included - Worldwide delivery with tracking - 15-day hassle-free returns ## Key Features - • **Chef-Crafted Formula:** Developed by James Beard-nominated Chef Will Goldfarb for professional and home use alike. - • **Effortless Integration:** Simply shear blend for 60 seconds and strain for flawless base preparation. - • **Molecular Gastronomy Ready:** Unlock avant-garde textures like foams, airs, and clouds with a single powder. - • **Perfect Texture Every Time:** Achieve smooth, creamy ice cream and gelato with expert-level stabilization. - • **Versatile Culinary Innovation:** Ideal for ice cream, gelato, and modernist cuisine experiments—stay ahead of the trend. ## Overview WillPowder STABIWISE ICE CREAM AND GELATO is a 1 lb stabilizer blend combining Locust Bean Gum, Carrageenan, Methylcellulose, Guar Gum, and Sucrose Esters. Designed by renowned pastry chef Will Goldfarb, it ensures smooth, creamy textures in ice cream and gelato with a recommended dosage of 2-4 grams per kilo. Easy to use with a quick shear blending step, it supports molecular gastronomy techniques for innovative dessert textures. ## Description WillPowder Story: Chef Will Goldfarb is widely known as the ‘Golden Boy’ of pastry and has worked in the kitchens of famous names such as Ferran Adria, Tetsuya Wakuda, Paul Liebrandt and Morimoto. He received the Starchef “Rising Star” award and earned a James Beard nomination for Best Pastry Chef in America. In addition to this, he was regarded in Ferran Adria’s recent book, Food for Art, Art for Food, as one of the world’s leading modern chefs and was identified in Lisa Abend’s book, The Sorcerer’s Apprentices, as one of the finest chefs in the world to pass through the El Bulli kitchen. In 2006, he ventured out on his own to open the critically acclaimed Room4Dessert in New York which offered an Avant garde menu of edible dessert cocktails, plated desserts and wine pairings. Together with New York University’s Chemistry and Food Studies Department, he also founded The Experimental Cuisine Collective, an interdisciplinary network at the nexus of food, science, and social network. Now residing in Bali, Chef Will directs the pastry program at KU DE TA where his brand of cuisine blends the finest elements of cutting edge gastronomy with traditional techniques/flavors creating delicious, imaginative preparations using local and sustainable products. Room4Dessert is now open in Bali with it's own cookbook!Chef Will developed WillPowder specialty pastry powders for experienced, professional chefs as well as novice home cooks wanting a reliable source for the best pure ingredients allowing creation of differing textures and flavors in dishes. He has spent the better part of a decade scouring the world for the best products from the world's most innovative chefs. WillPowders are the new kitchen staples for producing foams, clouds, airs, fruit caviar, hot gelatins, and more with specialty technical additive products for gelification, spherification, emulsification, effervescense, deconstructing or thickening. Have fun experimenting with Molecular Gastronomy! Review: works great - I have been using this product for my gelato and it works great! I do use an emulsifyer to blend the product well and heat it to activate the ingredients. Review: Junk! - I have tried it multiple times with no success. It leaves the ice cream hard with a lumpy consistency. I even contacted the company, but they were not that helpful. I get better results with guar and xanthan gum. ## Features - WillPowder, STABIWISE ICE CREAM AND GELATO, Stabilizer Agent, custom blend of Locust Bean Gum, Carrageenan, Methylcellulose, Guar Gum, and Sucrose Esters - We recommend a dosage of 2 to 4 grams of Stabiwise Stabilizer (per kilo of base) for Ice Cream or Gelato production. - Instructions for use: Shear (blend) into your ice cream or gelato base with a hand held blender for about a minute. Be sure to strain before processing or freezing for paco jet usage - WILLPOWDER is a line of specialty culinary powders which facilitate the manipulation and intensification of textures/flavors for food, developed and hand-selected for highest quality ingredients by renowned pastry Chef Will Goldfarb. ## Technical Specifications | Specification | Value | |---------------|-------| | ASIN | B00K4SGFAW | | Customer Reviews | 3.2 3.2 out of 5 stars (2) | | Manufacturer | WillPowder | | Package Dimensions | 5.3 x 4.9 x 4.9 inches; 1 Pounds | | UPC | 898461002578 | | Units | 1 Pounds | ## Images ![WillPowder STABIWISE ICE CREAM AND GELATO, Stabilizer Agent, Molecular Gastronomy and Modernist Cuisine, 1 LB by weight - Image 1](https://m.media-amazon.com/images/I/31Imt5MIPiL.jpg) ![WillPowder STABIWISE ICE CREAM AND GELATO, Stabilizer Agent, Molecular Gastronomy and Modernist Cuisine, 1 LB by weight - Image 2](https://m.media-amazon.com/images/I/51WWsNZMfmL.jpg) ![WillPowder STABIWISE ICE CREAM AND GELATO, Stabilizer Agent, Molecular Gastronomy and Modernist Cuisine, 1 LB by weight - Image 3](https://m.media-amazon.com/images/I/51j7Ju3OJDL.jpg) ![WillPowder STABIWISE ICE CREAM AND GELATO, Stabilizer Agent, Molecular Gastronomy and Modernist Cuisine, 1 LB by weight - Image 4](https://m.media-amazon.com/images/I/51jJ38E8RgL.jpg) ![WillPowder STABIWISE ICE CREAM AND GELATO, Stabilizer Agent, Molecular Gastronomy and Modernist Cuisine, 1 LB by weight - Image 5](https://m.media-amazon.com/images/I/911x3GZfyWL.jpg) ## Customer Reviews ### ⭐⭐⭐⭐ works great *by K***R on July 8, 2019* I have been using this product for my gelato and it works great! I do use an emulsifyer to blend the product well and heat it to activate the ingredients. ### ⭐ Junk! *by A***G on December 10, 2014* I have tried it multiple times with no success. It leaves the ice cream hard with a lumpy consistency. I even contacted the company, but they were not that helpful. I get better results with guar and xanthan gum. --- ## Why Shop on Desertcart? - 🛒 **Trusted by 1.3+ Million Shoppers** — Serving international shoppers since 2016 - 🌍 **Shop Globally** — Access 737+ million products across 21 categories - 💰 **No Hidden Fees** — All customs, duties, and taxes included in the price - 🔄 **15-Day Free Returns** — Hassle-free returns (30 days for PRO members) - 🔒 **Secure Payments** — Trusted payment options with buyer protection - ⭐ **TrustPilot Rated 4.5/5** — Based on 8,000+ happy customer reviews **Shop now:** [https://www.desertcart.vu/products/7118330-willpowder-stabiwise-ice-cream-and-gelato-stabilizer-agent-molecular-gastronomy](https://www.desertcart.vu/products/7118330-willpowder-stabiwise-ice-cream-and-gelato-stabilizer-agent-molecular-gastronomy) --- *Product available on Desertcart Vanuatu* *Store origin: VU* *Last updated: 2026-05-03*