A Guide To Ice Cream and Gelato Stabilizers and Emulsifiers (2024)

FAQs

What emulsifiers are used in gelato? ›

The most commonly used synthetic emulsifiers in ice cream are mono- and diglycerides and polysorbate 80. Due to the improved functional properties when used together, these two emulsifiers are frequently used as a blend of 20% polysorbate 80 and 80% mono- and diglycerides at 0.2% to 0.3% of the total mix weight.

The most common ones used in ice creams are guar gum, cellulose gum and carob bean gum. They are used to reduce ice crystal growth, deliver flavour cleanly, increase smoothness, body and creaminess and slow down melting. They also help hold the air bubble structure together and give the ice cream a better texture.

For example, carob gum can make hand-made gelato thicker, as it absorbs the greatest amount of water and creates a structure that slows down melting. On the other hand, guar gum is a perfect stabiliser for absorbing air during gelato freezing.

In low fat products, stabilizers act as gelling and bulking agents, replacing the body and texture normally provided by the fat content. Emulsifiers are added to ensure the fat content of an ice cream mix is finely dispersed to prevent the product taking on a “buttery” texture.

Gelato contains less milk fat than ice cream, is churned at a slower rate, and is typically served at a warmer temperature, introducing less air to the dessert and yielding a softer and denser texture.

Stabilizers, including natural, plant-derived ingredients like guar gum, xantham gum, and carageenan, are just another kind of emulsifier that manipulates ice cream texture. (And FYI, egg yolks are a kind of stabilizer.)

Be careful when measuring Xanthan, too much and the ice cream will get a slimy texture. This is one of the best stabilizers to reduce ice crystal size and protect against the heat-thaw cycle.

Egg yolks. Yes, the most traditional ice cream emulsifier is egg yolk! As well as other proteins and fats, egg yolks contain a chemical called Lecithin, which has very good emulsifying properties.

Gelato is churned at a much slower speed, which introduces less air into the base—think whipping cream by hand instead of with a stand mixer. That's why it tastes denser than ice cream—it is.

What makes gelato gooey? ›

It's churned at a slower rate than ice cream, which gives it that dense, almost sticky mouthfeel.

Gelato is often described as almost elastic in texture but remains smooth because little to no air is whipped into its components. It uses less air, so it remains dense and insanely rich in flavor with a creamier texture.

Cornstarch: Often used in non-custard ice creams, cornstarch mixed with milk helps thicken the base and create a smooth mouthfeel. Gelatin: Adding a small amount of gelatin to the ice cream mixture improves texture by reducing ice crystal formation and creating a smoother consistency.

Mono and diglycerides of fatty acids (E471), lecithin (E322) and polysorbates (E432, E436) are commonly used in ice-cream production.

As soon as the milk+sugar comes to a boil, pour it into the blender with the cold milk+cream; this instantly brings the total mixture to approx. 52ºC / 125ºF, which is a good temperature to sprinkle the xanthan gum in without clumping.

Commonly used ice cream emulsifiers are: lecithin, sucrose fatty acid esters, mono(di)glycerol fatty acid esters, sorbitan fatty acid esters, triglycerol fatty acid esters, propylene glycol fatty acid esters, etc. Molecularly distilled monoglyceride is the most commonly used food emulsifier.

The addition of this enhances the texture of ice cream by preventing the formation of large ice crystals. Xanthan gum produces ice cream that is high in fat without requiring heavy cream. Xanthan gum works as a thickening agent in the liquid base of ice cream and stabilizes the emulsion of fat particles in the water.