With a variety of flavor and inclusion options available, ice cream has remained a favorite staple dessert for consumers. Ice cream is a mixture of milk, cream, sugar and other ingredients. Ice cream often contains stabilizers to help the formulation keep a consistent and enjoyable texture throughout distribution. Sugar or sugar substitutes are usually added to provide the sweet flavor that most people expect.
Formulating ice cream is not as easy as sticking a cream or milk concoction in the freezer. Special techniques must be employed to create small ice crystals and enough air to ensure a soft, recognizable texture.
Ice cream is a unique food application as it contains two emulsions: butterfat dispersed in the mix during pasteurization and air entrapped in the ice cream mix during freezing (overrun). Emulsifiers must be added to obtain the desired 85-100% overrun. Additionally, the quality and texture of commercially-produced ice cream are dependent on the freeze/thaw stability and melting rate of the formulation. Product developers optimize these characteristics of their formulations by incorporating emulsifiers to manage moisture and control ice crystal growth.
Stabilizer Systems vs. Single Ingredients in Ice Cream
While there are situations where a single gum or hydrocolloid can effectively stabilize an ice cream formulation, a stabilizer system that is specifically designed to address the challenges of the application is often a more efficient and effective solution.
Functions of Stabilizers in Ice Cream
Questions a Gum Guru May Ask When Recommending a Stabilizer
Call on the Gum Gurus
Talk with a Gum Guru about your specific application by calling our technical support hotline +1-800-899-3953 / +1-410-273-7300 or chat live online.