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Stabilizers

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Introduction

Most of my recipes use some kind of stabilizers. I get a lot of questions what I use and what can be used instead.
When a recipe just includes the ingredient Stabilizer I have usually used a commercial stabilizer blend.
Sometimes I have noted the exact stabilizers or blend I have used.
If you don’t have the stabilizers I use don’t worry. There are plenty of alternatives.
First you can simply skip adding stabilizers at all. This might affect the quality of the ice cream a little but if you don’t intend to store the ice cream or take it in and out of the freezer multiple times you will be fine.
The second option is to replace it with what you have available or can easily source.
I always give the weight of the stabilizer I used. If you replace it you might have to use some other weight. If you use a commercial blend check the instructions on the package. Also one tip is to start at the low end of the recommended dosage.
Anyway here are some stabilizer options. You will find more info for each stabilizer below.

All recommendations are for a 1000g mix.
When using gums you need to get a high precision scale. They are quite cheap and can be found on Amazon for example.
You want to look for something like a jewelry pocket scale 0-500g with a 0.01g accuracy.

Tip! When adding individual stabilizers aim for 0.25% of the water weight as a good start (approx 0.12% of total weight)
Tip! When adding stabilizers you must always mix them with the sugar and/or other dry ingredients before adding them to the liquid. When adding you must also whisk vigorously or even better use a blender or a stick blender.

Gelatin
This is a great stabilizer and it is readily available. Use one sheet or 2g.

Gelatin + Xanthan gum
Xanthan gum is also available in most stores. Use 1g gelatin and 0.3g Xanthan. Be careful when measuring Xanthan, too much and the ice cream will get a slimy texture.

Locust Bean Gum (LBG)
This is one of the best stabilizers to reduce ice crystal size and protect against the heat-thaw cycle. If you only want to use one stabilizer this is a good candidate. Use approx 1g.

Tara gum
It’s like a mix between LBG and Guar. Can replace a LBG+Guar mix 1 to 1. Use at 1-3g.

Guar Gum
Another good stabilizer that gives the ice cream body. Not as good as LBG to suppress ice crystals. Use 0.5g-1g if used alone. Too much and the ice cream will become chewy.

LBG+Guar
This is a good blend use 0.8g LBG + 0.4g Guar.

LBG+Guar+Lambda Carrageenan
This is a very good general blend. LBG for ice crystals, Guar for body and L-Carrageenan for a smooth melt.
Use 0.8g LBG + 0.4g Guar + 0.2g L-Carrageenan. L-Carrageenan helps with what is called wheying off. This is when water separates from the ice cream when it melts. So, L-Carrageenan gives a smoother melt.

For mixes that is not heated
If the mix is not heated you need to use stabilizers that hydrates cold. If you blend your own stabilizers you can use Guar and Xanthan and L-Carrageenan but not LBG. Another stabilizer is Carboxymethyl Cellulose or CMC.

CMC+Guar+L-Carrageenan
Try 0.8g CMC + 0.65g Guar + 0.3g L-Carrageenan

Neutro

This post is about stabilizers but in some texts when you read stabilizers what it actually means is a mix of stabilizers and emulsifiers. Usually you will see recipes asking for 5g stabilizer and then they usually mean a blend. The industry name is Neutro. Normally the Emulsifier to Stabilizer ratio is 60:40, so 60% emulsifier and 40% stabilizer.
For all the stabilizers and stabilizer blends above you can just add an emulsifier to make a Neutro and you usually do this for egg-less ice cream and gelato. You can use Lecithin or Mono- and diglycerides of fatty acids for example
Here is an example of a cold process Neutro.
0.80g Carboxymethyl Cellulose
0.65g Guar gum
0.30g Lambda Carrageenan
3.25g Mono- and diglycerides of fatty acids E471

Stabilizers in Ice Cream

Stabilizers are hydrocolloids, which means that when they disperse into a liquid they bind to the water molecules, thereby reducing their movement. The primary purposes for using stabilizers in ice cream are.

• Make the ice cream smoother by reducing the size of the ice crystals.
• Increase mix viscosity.
• Resist temperature fluctuations.
• Control shape retention during melting.
• Control shrinkage.
• Control wheying off.
• Help suspend flavouring particles.
• Prolong storage time.

Guar gum (E412)

The guar or cluster bean, with the botanical name Cyamopsis tetragonoloba, is an annual legume. It is also known as gavar, gawar, or guvar bean. It has been grown in India and Pakistan for centuries.
• Hydrates cold.
• Adds body and viscosity.
• Provides heat-shock resistance.

Locust bean gum (LBG, Carob bean gum) (E410)

Locust bean gum is obtained from the beans of the tree Ceratonia siliqua, grown mostly in the Mediterranean area.
• Must be heated to 85C/185F for full hydration.
• One of the best to reduces ice crystal size.
• Adds medium viscosity.
• Adds superior heat-shock resistance.
• Does not produce any taste or flavor-masking properties.

Tara gum (E417)

Tara gum is obtained from the seeds of the Caesalpinia Spinosum pod.
• Partly cold soluble but needs to be heated to 80C/176F for full hydration.
• Like a mix between LBG and Guar.
• Does not create any wheying off like LBG so can be used without adding carrageenan.
• Does not produce any taste or flavor-masking properties.

Carrageenan (E407)

This stabilizer was originally derived from red algae called Chondus crispus. The major sources of this gum are now the two tropical red seaweeds, Eucheuma cottonii and E. spinosum.
• Mainly used to control wheying off.
• Hydrates cold.

Xanthan gum (E415)

This bacterial exopolysaccharide is obtained by the growth of Xanthomonas campestris in culture. Its blend with guar gum and/or locust bean gum makes an effective stabilizer for ice cream, ice milk, sherbet, and water ices.
• Hydrates cold.
• PH resistant.
• Easy to get hold of.
• Not the best at ice crystal suppression.

Gelatin (E441)

A common stabilizer before the introduction of gums. Made from animal collagen.
• Hydrates at 50C/122F.
• Very good ice crystal suppression.
• Requires long aging time to fully hydrate.
• Easy to get hold of.

Sodium Carboxymethyl Cellulose CMC (E466)

This chemically modified natural gum is a linear, long-chain, water-soluble, and anionic polysaccharide. CMC forms weak gels by itself but gels well in combination with carrageenan, locust bean gum, or guar gum.
• Hydrates cold.
• Adds body and chewiness.
• Very good ice crystal suppression.

Corn starch

Info needed…(I never use starches)

Tapioca starch

Info needed…(I never use starches)

46 thoughts on “Stabilizers”

  1. hi there what mixture or stabliser for soft serve mix powder in cold water want to make 3 kilo soft serve powder the amount of stabliser in grams to put thanks and emulisifer

  2. I have used xanthan gum, guar gum, konjac powder and also gelatin before to make ice cream using my Ninja Creami. I find that konjac powder and gelatin are inferior to the gums. I still taste significant ice crystals with konjac powder used alone and gelatin used alone with my ice cream mixture. Xanthan gum and/or guar gum are better at preventing ice crystals compared to the other two. By the way, one ingredient that I use is inulin and it helps to make ice cream that is smooth or creamy.

  3. Hello.
    I would like to know how much for each ingredients to make the sorbet stabilizer they make in Brazil.
    The ingredients are:
    sucrose, guar gum, sodium carboxymethyl cellulose and xanthan gum.

    Thanks
    Joao Stamato

  4. Hi there! Great resource!
    My question is what would you recommend for a high fat, low sugar style ice cream for a stabilizer, or blend, if I want creamy, soft texture, easy melt as you described above?
    Specifically, i want to use fresh made creme fraiche as the base so it will be slightly acidic, if that affects the blend.
    Thanks again in advance for the consideration

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