Comments on: Stabilizers

By: Laz

Laz — Sat, 14 Feb 2026 18:57:58 +0000

In reply to Dennis Gyftakis. Eggs are already act as a stabilizer so you probably need less.

By: icecreamcalc

icecreamcalc — Tue, 17 Jun 2025 18:00:23 +0000

In reply to V.H.. Well, actually I usually only use Tara gum right now. It's super convenient and gives really good results. If I don't use egg yolks I also add MDG (E471) as my emulsifier. If I use egg yolks I reduce stabilizer and no MDG. But if you like a blend and can source the powders I really like the LBG+Guar+L-Carrageenan blend. As for commercial I really can't say I don't use them.

By: V.H.

V.H. — Mon, 16 Jun 2025 19:21:48 +0000

Hello Patrik,
Have you discovered any new insights or favorite stabilizer blends recently?
These days, all of these ingredients are readily available individually online, but maybe a good commercial blend is more cost-effective and less of a hassle.
Do you recommend any commercial blends, or do you prefer mixing your own?

By: icecreamcalc

icecreamcalc — Wed, 21 May 2025 16:51:03 +0000

In reply to Daniel. I asked ChatGPT and this is a short summary: "Food-grade lambda carrageenan is hard to find in Europe due to limited regulatory approvals, low demand, and its niche use as a non-gelling thickener, with manufacturers prioritizing more popular types like kappa and iota. It's mostly available through international suppliers or in cosmetic/pharmaceutical grades, with functional alternatives like xanthan, guar, or gellan gum recommended for culinary applications." So, it's not regulated but probably just low demand. I don't use it myself anymore because I also haven't found anywhere to buy it.

By: Daniel

Daniel — Wed, 21 May 2025 13:37:18 +0000

Why is it not possible to buy food safe Lambda Carrageenan in Europe / Germany? I found only one source (Ahsen Lambda Carrageen) for use with “Ebru art”, so I’m not sure, if it’s safe for food.
Is this some health regulation? Or does anyone know a food safe source of lambda carrageenan in Europe?

By: icecreamcalc

icecreamcalc — Sun, 11 May 2025 06:46:39 +0000

In reply to Serge. Well, almost so you should be fine in this case.

By: Serge

Serge — Sat, 10 May 2025 17:11:40 +0000

“All recommendations are for a 1000g mix.”

I measure my base in milliliters. Is 1000g the same as 1000ml?

Thanks! :—)

By: icecreamcalc

icecreamcalc — Mon, 28 Apr 2025 20:30:19 +0000

In reply to Dennis Gyftakis. I suspect that because you use both egg yolks and strawberries (some pectin) you probably used too much stabilizer. Hard to say without seeing the exact recipe.

By: Dennis Gyftakis

Dennis Gyftakis — Mon, 28 Apr 2025 18:53:32 +0000

Hey I used LGB and guar in a 2.3:1 ratio respectively in my last batch. It was a custard base with strawberries. It came out a little too chewy/slimy. I used Ice Cream Calculator and I’m pretty confident that my scale measurements were accurate. What could be the case? The cream I used also contained carageenan itself but I don’t that would interfere too much with the rest. Any suggestions to make it less chewy/slimy?

By: icecreamcalc

icecreamcalc — Wed, 05 Feb 2025 11:44:02 +0000

In reply to jakmaw. Try a 4:1 Tara:Xanthan ratio and keep the 0.25% combined amount.