- Surface Graininess
- Particle Size
Functionality of stabilizers in water ice & sorbet formulations
- Minimize ice crystal growth or formation
- Improve or impart smooth texture
- Achieve optimal freeze/thaw stability
Questions a Gum Guru May Ask When Recommending a Stabilizer
- Are you making any label claims?
- What functionality are you looking to achieve?
- Is this a low sugar formulation?
- What percentage of solids do you currently have in your sorbet and gelato?
- Is there a heating step during processing?