About stabilizers

Ice cream powder manufacturers use different types of stabilizers to enhance the balance of ice cream taste. These stabilizers behave differently with other ingredients and provide different qualities for ice cream and other products. In this article, we provide a brief overview of the different types of stabilizers used in ice cream.

Guar gum:

Guar gum is extracted from guar gum seeds and is essentially a member of the legume family that has grown in India for centuries. Guar gum helps increasing ice cream viscosity. This substance in ice cream powder, by increasing ice cream viscosity, makes the texture smoother and resistant to melting.

Locust bean gum:

“Locust bean gum” is extracted from the seeds of the palm tree in the Mediterranean region. It functions as a thickener and stabilizer.

gelatin:

Gelatin is a solid, colorless, and tasteless substance that is made from hydrolyzed collagen in the skin and bones of animals. This substance is a jelly factor in various industries, including ice cream.

Carrageenan:

Carrageenan is extracted from Irish moss or other red algae that are originally harvested off the coast of Ireland. It is a subset of sulfate called a polysaccharide. Carrageenan is used as a bulking and stabilizer factor and to maintain the look of ice cream.

Xanthan gum:

Xanthan gum is a resin obtained from microbial fermentation. It is a white substance and its main use is a concentrator and viscosity enhancer.

The stabilizer not only makes the ice cream more solid but also reduces the cost of ice cream production.

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