Texture Terms

  • Viscosity
  • 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?