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In our excursion into sorbet making we used a sorbet stabilizer we purchased from on of our purveyors. And even the resulting sorbet was ecellent new questions are arising. What is sorbet stabilizer? Reading the ingredients on the container we learn the stabilizer is made up of:

Now that we know what the ingredients are, we realize the we have all of the above on our shelf, we use on a more or less regular basis. That leads us to two more questions. How is the stablizer formulated now that we know the ingredients? and. Should we make our own stabilizer mix rather buying it and relying that the vendor does not change the formulation or discontinue the product?