A Guide To Ice Cream and Gelato Stabilizers and Emulsifiers (2024)

FAQs

A Guide To Ice Cream and Gelato Stabilizers and Emulsifiers? ›

Emulsifiers keep everything together over time, making sure the texture of the ice cream keeps. Egg yolks are the most common emulsifier, and they work, but they're not the best. A common - and better - emulsifier for ice cream is soy lecithin, which can be derived from soybeans, sunflowers and rapeseed.

The most commonly used synthetic emulsifiers in ice cream are mono- and diglycerides and polysorbate 80. Due to the improved functional properties when used together, these two emulsifiers are frequently used as a blend of 20% polysorbate 80 and 80% mono- and diglycerides at 0.2% to 0.3% of the total mix weight.

Highly refined guar gum is used in the food industry as a stabilizer in ice creams, as a meat binder and a stabilizer for cheeses, instant puddings and whipped cream substitutes.

In low fat products, stabilizers act as gelling and bulking agents, replacing the body and texture normally provided by the fat content. Emulsifiers are added to ensure the fat content of an ice cream mix is finely dispersed to prevent the product taking on a “buttery” texture.

Sweeteners, flavourings, emulsifiers and stabilisers are added during processing to enhance flavour, texture or appearance. Ice cream is over 50% water, from milk or other ingredients. Air is incorporated into the product, resulting in finely distributed air cells protected by a layer of fat globules.

The most common ones used in ice creams are guar gum, cellulose gum and carob bean gum. They are used to reduce ice crystal growth, deliver flavour cleanly, increase smoothness, body and creaminess and slow down melting. They also help hold the air bubble structure together and give the ice cream a better texture.

Gelato: Dense and Intense

It is churned at a much slower rate, incorporating less air and leaving the gelato denser than ice cream. Gelato is served at a slightly warmer temperature than ice cream, so its texture stays silkier and softer.

Egg yolk, which contains several components with emulsifying properties, notably lecithin, is often used in 'all-natural', premium or homemade ice creams. Egg yolk has the approximate composition (by weight) of 50% water, 16% protein, 9% lecithin, 23% other fat, 0.3% carbohydrate and 1.7% minerals.

Be careful when measuring Xanthan, too much and the ice cream will get a slimy texture. This is one of the best stabilizers to reduce ice crystal size and protect against the heat-thaw cycle.

Guar gum is widely used as ice cream stabilizer. It is preferred for its relatively low cost and the body it contributes to the ice cream product.

What is the best thickening agent for ice cream? ›

Cornstarch: Often used in non-custard ice creams, cornstarch mixed with milk helps thicken the base and create a smooth mouthfeel. Gelatin: Adding a small amount of gelatin to the ice cream mixture improves texture by reducing ice crystal formation and creating a smoother consistency.

Measuring stabilizers

Gums are so powerful, that you only need to use a tiny amount: typically between 0.1 and 0.5% of the weight of the base mixture. And if you go just slightly above these proportions, you'll start to get over stabilized ice cream, which can be quite unpleasant.

As soon as the milk+sugar comes to a boil, pour it into the blender with the cold milk+cream; this instantly brings the total mixture to approx. 52ºC / 125ºF, which is a good temperature to sprinkle the xanthan gum in without clumping.

Stabilizers, including natural, plant-derived ingredients like guar gum, xantham gum, and carageenan, are just another kind of emulsifier that manipulates ice cream texture. (And FYI, egg yolks are a kind of stabilizer.)

Mono and diglycerides of fatty acids (E471), lecithin (E322) and polysorbates (E432, E436) are commonly used in ice-cream production.

The V-Guard VG 100 Supreme Stabiliser, ideal for 300 to 600 litres capacities, is the most excellent stabiliser for refrigerators.

The addition of this enhances the texture of ice cream by preventing the formation of large ice crystals. Xanthan gum produces ice cream that is high in fat without requiring heavy cream. Xanthan gum works as a thickening agent in the liquid base of ice cream and stabilizes the emulsion of fat particles in the water.

Polysorbate 80 is an emulsifier used in soft-serve ice cream to prevent the milk proteins from completely coating the fat droplets. This allows for a cohesive mixture that locks in air and provides a firmer texture.

It's churned at a slower rate than ice cream, which gives it that dense, almost sticky mouthfeel. It's chilled and served a few degrees warmer than hard ice cream.

The milk helps the gelato obtain a creamy and smooth texture, but it also increases its resistance to melting so you can take your time to enjoy it on a hot day. Milk used in gelato is a great way to not only add protein to your diet, but to get an extra serving of calcium.