Ice cream stabilizer - ratio of components
My husband and I are very much into creating the perfect keto/sugar free ice cream. He has gotten right into the nitty gritty science of it but still wants to tweak a few things.
We have purchased an emulsifier so that can stay out of this equation for now, I am just inquiring about stabilizers. We know we want to make a blend of stabilizers (which include CMC & Locust Bean or Guar Gum & Carrageenan). Since we can't find this specific blend for sale pre-made we would like to buy the individual ingredients and mix it ourselves. We know the ratio of stabilizers to other ingredients in the overall ice cream mix, however we don't know the ratio of each mentioned ingredient in the stabilizer blend itself.
Can anyone help shed some light here?
Best Answer
I generally use locust bean gum : guar gum : carrageenan in ice cream with the following ratio: 4:2:1
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Quick Answer about "Ice cream stabilizer - ratio of components"
Usually 0.2-0.5% of a stabilizer/emulsifier blend is used in the ice cream mix. Excessive use of stabilizer leads to an ice cream defect known as gumminess, in which the product does not melt sufficiently quickly in the mouth and retains excessive chewiness.What is the limit of stabilizer and emulsifier used in ice cream?
attached to the sorbitol molecule to make it water soluble. Polysorbate 80 can be used as an ice cream emulsifier, typically at concentrations of 0.1-0.2%.How do you make ice cream stabilizer?
Common stabilizers used in ice cream, such as guar gum, carob bean gum and cellulose gum, function to reduce the degree of ice crystal growth by influencing viscosity and other rheological properties, thus limiting the mobility of water in the unfrozen aqueous portion.What ingredient stabilizes ice cream?
Gums are the most powerful, flexible and the most useful stabilizers that are available to us. They suppress the growth of ice crystals better than any other ingredient. They can be used to alter the texture of ice cream in many different ways.Should you use Stabilizers in your Ice Cream?
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