Ice Cream Stabiliser 100g
Anyone who has tried making ice cream at home will know that there’s a delicate balance to be achieved between the ingredients. The science of freezing food relies on an understanding of how the fats, fruits and other elements freeze and trying to make sure they stay combined as they change state.
One way to achieve this is to take the chemistry into your own hands and add a little ice cream stabilised. This handy mixture of different stabilising components has a number of beneficial effects on the end result.
What is ice cream stabiliser?
Ice cream stabiliser is a mixture of different ingredients designed to make any ice cream easier to make, store and serve. It contains substances that will interact with your ice cream mixture to make it more consistent, with a better mouth feel and less likely to separate in the freezer.
Ice cream stabiliser contains sodium alginate, a gelling agent that can be used to thicken liquids. The consistency can be altered to include anything from a viscous liquid to a hard-set gel and anything in between. It is used to prevent fat from separating from water, which is particularly important when freezing mixtures with a high fat content such as ice cream. Adding a stabiliser containing sodium alginate allows the fat molecules to bond more effectively with the water and preventing the fat from just rising to the top as the mixture freezes.
Ice cream stabiliser also contains locust bean gum, also known as carob gum, which also helps to provide a thick and creamy texture to your ice cream. It comes from the carob tree which grows in the Mediterranean, and a powder is made from the seed pods while the gum is made from the seeds themselves. The gum is also used in a variety of other things including household items such as shoe polish and cosmetics.
Guar gum is another thickening and stabilising agent, working with the other components of the ice cream stabiliser to ensure that every ingredient in your ice cream is given a chance to shine. Guar gum is often used in gluten free foods to provide texture and a pleasant mouthfeel.
Agar agar is another thickening and gelling ingredient in the ice cream stabiliser. It is a vegetarian alternative to gelatine, making this an ideal additive for anyone making ice cream for someone with dietary requirements.
The benefits of using ice cream stabiliser
Making ice cream can be a long process as once the ingredients are combined, you have to wait until it has all frozen to see how it turned out. Using an ice cream stabiliser take a lot of the guesswork out of the process by ensuring that your ice cream has the right ingredients to make it a smooth success.
Ice cream stabiliser doesn’t only work on the texture and consistency of your recipe. It is made from ingredients that enhance the taste, helping the flavours get noticed even when they are ice cold.
Ice cream stabiliser also makes your ice cream easier to handle by ensuring that there is air distributed evenly throughout the mixture and therefore making it softer to serve. The stabilising ingredients prevent ice crystals from forming in the ice cream, meaning that the ice cream can be kept in the freezer for much longer.
This ice cream stabiliser is vegan and gluten free, so it can be used with any type of ice cream including recipes using non-dairy milk substitutes and other dairy alternatives.