We know that sorbets are prepared with more water than a regular ice cream, and then depending on the fruit we use, it adds even more water to the sorbet. We need to check that the total of water is about 75%.
Then we need to use a good water control agent, which is our DAYELET NEUTRAL SORBET, in a dose of 20/25 g per litre of sorbet.
Another way to prevent crystallisation is to replace part of the sugar (approximately 10%) with DAYELET MALTODEXTRIN, which has the same function of starch. In this way we also decrease the excess of sweetness and improve the flavour of fresh fruit.
These are two excellent Dayelet products you can use to achieve a softer texture and a more natural flavour.