Ice cream stabilizer powder

Types of ice cream stabilizer powder

• Agar-Agar

  Agar-agar is made from red algae and is one of the most common ice cream stabilizers used in the industry today. When combined with water, it forms a gel-like texture that prevents ice crystals from forming, especially in low-fat varieties of ice cream. Agar-agar also has the benefit of being suitable for vegans and vegetarians. Ice cream made with this stabilizer has a firmer texture and does not melt as quickly as others. Therefore, ice cream stabilizer powder is ideal for warmer climates or for products that require a longer shelf life.

• Gelatin

  Gelatin is a natural protein found in animal bodies, mainly derived from pig and cattle bones, skin, and connective tissues. It is one of the major stabilizers found in ice cream. Ice cream with gelatin has a smooth and creamy texture and is perfect for preventing ice crystals from forming. The stabilizer also improves the product's mouth feel and enhances the taste by giving it better flavor release.

• Xanthan Gum

  Xanthan gum is another commonly used stabilizer derived from fermenting glucose with the microorganism Xanthomonas campestris. It is particularly useful in dairy-free and low-fat ice creams, where it helps to mimic the creaminess of fat. Ice cream with xanthan gum has a smoother, more uniform texture, making it perfect for gourmet and premium products.

• Locust Bean Gum

  Locust bean gum, or carob gum, is a natural gum made from the seeds of the carob tree. It acts as an effective ice cream stabilizer by forming a gel and helping to slow down the rate of ice crystal growth during storage. It is mostly used in combination with other stabilizers, giving the ice cream a creamy texture.

• Guar Gum

  Guar gum would be a common choice for manufacturers to stabilize ice cream mixtures. It is made from galactose and mannose, which are polysaccharides extracted from guar beans. They help to improve texture, increase viscosity, and prevent ice crystal formation, particularly in low-fat and reduced-calorie ice creams. Ice creams containing guar gum have a creamy texture and a longer shelf life.

How to use ice cream stabilizer powder

Stabilizer powders act on different types of ice cream, depending on the desired characteristics. The key factors influencing the choice of stabilizer include:

• Ingredients

  The choice of stabilizer depends on whether the ice cream is dairy-based or non-dairy. Gelatin is commonly used in dairy ice cream, while vegan options use xanthan gum and agar-agar.

• Texture and Consistency

  The stabilizers also affect the creaminess and smoothness of the final product. For example, locust bean gum helps create a creamy texture, while guar gum increases viscosity.

• Freezing Point

  Stabilizers such as carrageenan and gelatin help increase the freezing point of ice cream, allowing it to maintain a stable texture under varying storage conditions. The increase also helps prevent ice crystal formation and ensures a consistent product is obtained.

• Shelf Life

  Manufacturers choose stabilizer powders based on their ability to extend shelf life. For example, gelatin improves the shelf life of premium ice creams by enhancing freeze-thaw stability.

Benefits of ice cream stabilizer powder

• Extended Shelf Life: Ice cream stabilizers help increase the product's shelf life by preventing ice crystal formation. The stabilizers maintain texture and flavor over time by extending shelf life. This is also convenient for consumers and manufacturers as they do not need to always keep the product refrigerated or frozen to ensure freshness.
• Improved Texture: Stabilizers give desired smoothness and creaminess to ice cream, making the mouth feel pleasant. They do this by absorbing added water during mixing and then emulsifying and holding fat globules apart from one another. This prevents them from coalescing or merging during storage.
• Enhanced Flavor Release: Ice cream stabilizers help improve flavor release by ensuring fat and air mixtures are incorporated during processing. The stabilized emulsified mixture tags or bonds with flavor compounds and then releases them when consumers eat the product.
• Increased Product Consistency: Stabilizers improve product consistency by giving a homogenous texture and flavor throughout batches. They also help in getting a specific desired quality, such as creaminess or sweetness. This is important for maintaining customer satisfaction and loyalty to a specific ice cream brand.

How to store ice cream stabilizer powder

• Cool and Dry Conditions: Ice cream stabilizer powders should be stored in a cool, dry place in an air-conditioning unit where temperatures range between 20°C and 25°C. Avoid exposure to direct sunlight, which may cause them to overheat and lose effectiveness. It should be in an environment where humidity is below 60 %. High humidity levels cause clumping or even degradation of stabilizers such as gelatin and xantham gum. Use a dehumidifier if necessary, especially in tropical climates.

• Proper Sealing: Stabilizer powders are best stored in their original airtight containers to avoid contamination and moisture ingress. This is especially critical for stabilizers like agar-agar and xanthan gum, which are highly hygroscopic. For large quantities, consider transferring the powder into smaller sealed containers once exposed to air.

• Segregation from Strong Odors: Ice cream stabilizers such as xantham gum and guar gum are highly sensitive to environmental odors, which may alter their chemical composition and, hence, the ice cream texture and taste. Store them away from strong-smelling substances such as spices, chemicals, and sewage to prevent odor absorption.

• Regular Monitoring: Check stabilizer powders regularly for signs of clumping, color change, or off-odors. This indicates degradation or contamination. Store these powders in air-conditioned units to extend their shelf life and preserve their effectiveness.

How to choose ice cream stabilizer powder

• Texture and Mouthfeel

  Different stabilizer powders give ice cream different textures. For example, gelatin enhances creaminess and smoothness, while xanthan gum improves richness and body. When buying for others, consider what textures are preferred. The stabilizer powder affects the mouth feel released when eating the ice cream. Some ice creams may feel gritty due to the stabilizer, while others feel smooth and velvety. This is another reason to consider the flavor profile since certain stabilizers may enhance flavor release more than others.

• Flavor Profile

  Some stabilizers may have a slight impact on flavor, especially when not well refined. For instance, gelatin might impart a subtle taste, while xantham gum and guar gum typically have no taste or aftertaste. It is also an important factor to consider when buying ice cream stabilizer powder and looking for a specific flavor profile.

• Compatibility with Ingredients

  Some stabilizers are more compatible with certain ingredients than others. For example, agar-agar is better for non-dairy ice creams, while gelatin is ideal for traditional dairy-based varieties. Consider the overall ingredients list when selecting a stabilizer.

• Storage and Handling Requirements

  Different stabilizers may have other storage and handling needs. For example, gelatin requires careful temperature control. Others, like powdered egg whites, may need to be protected from moisture. Consider the stabilizer's requirements as they may affect the overall ice cream production process.

• Regulatory Considerations

  Some customers may request or avoid certain stabilizers due to dietary, cultural, or religious reasons. For example, many people will avoid gelatin because they are on a vegan or vegetarian diet. Also, some may limit gluten-containing products that contain guar gum. Certain types of carrageenan are sometimes banned in particular jurisdictions.

Q&A

Q1. Can ice cream stabilizer powder be used to make dairy-free ice cream?

A1. Yes, ice cream stabilizer powder is commonly used for non-dairy ice creams. Stabilizers such as xanthan gum and agar-agar are especially effective in this category. They help improve texture and creaminess even in the absence of dairy.

Q2. What happens if stabilizer powder is missed when making ice cream?

A2. Not using stabilizers in ice cream can negatively affect the final product. Ice cream without stabilizers may have a grainy texture and uneven consistency due to ice crystal formation. There may also be flavor separation and shorter shelf life.

Q3. What is the best way to combine stabilizer powder with other ice cream ingredients?

A3. The most effective method for incorporating stabilizer powder into the ice cream mixture is to blend it with other dry ingredients. These dry ingredients include sugar and powdered milk. Other methods include mixing it with the liquid ingredients or adding it directly to the ice cream machine.

Q4. How can ice cream manufacturers determine the correct stabilizer dosage is?

A4. Ice cream manufacturers use empirical data and industry standards to determine the correct stabilizer dosage. They conduct small batch tests to fine-tune formulations for desired texture, shelf life, and mouth feel. Seasonally, they adjust stabilizer quantities in ice cream based on temperature and humidity changes.