Gelato & Sherbet

Low fat frozen desserts like gelato and sherbet have long been enjoyed as seasonal fun-foods. Because they yield a greater cooling effect than ice cream, they are ideal warm weather treats. Both gelato and sherbet have the commonality of a dairy base, but they are not one in the same. Gelato has a custard base, while sherbet usually uses a milk base. Additionally, if you’ve ever wondered why gelato seems to have a glossy appearance, that’s because it’s served at a warmer temperature than ice cream or sherbet in order to maintain optimum flavor and texture.

Developers can tackle several challenges in their commercial gelato and sherbet products by adding stabilizers to their formulations. Hydrocolloids can help to provide ideal ice crystal formation as well as prevent mix separation before processing. Formulators are also able to use hydrocolloids to support reduced sugar versions.

Texture Attributes of Gelato & Sherbet

• Mouth coating
• Rate of melt
• Mixes with saliva
• Visual surface roughness

Functions of Stabilizers in Gelato & Sherbet

• Prevent mix separation before processing
• Minimize ice crystal growth or formation
• Improve or impart smooth texture

Questions a Gum Guru^® may ask when recommending a stabilizer for your gelato or sherbet formulation

• Are you making any label claims?
• What functionality are you looking to achieve?
• Is this a low sugar formulation?
• What are the processing steps?