Wednesday, April 4, 2012

Ice Cream Stabilizers

There are a host of different ice cream and sorbet stabilizers on the market today. A lot of companies sell "pre-mixed" stabilizers. When I say pre mixed I mean...there is usually more than one type of stabilizer and/or emulsifier included in the mix. A few common ice cream and sorbet stabilizer mixes that I have used are: Cuisine Tech's Cremodan 30 (Ice cream) and Cremodan 64 (Sorbet). These stabilizer mixes are very useful when creating frozen dessert recipes. They both help to minimize the formation of ice crystals, provide a creamy mouthfeel, provide excellent flavor release, as well as help heat shock stability (going in and out of your freezer during service). These are all very important factors to consider when choosing the right stabilizer mix. I have also used a lot of gelato stabilizer mixes from MEC 3. I really like the mouthfeel that these specific mixes provide. Some of my favorites are Tuttopan F50, Supergel, and Base Divina. Tuttopan F50 is characterized by the ability to disperse in a cold milk based solution. Meaning you don't have to heat your ice cream/gelato base to add your stabilizer. It also has a very pleasant flavor. To me it adds a hint of maltiness and vanilla to your mix. I was first introduced to supergel when I was working at per se. I fell in love with this particular sorbet stabilizer. I usually use this stabilizer in conjunction with water and fruit based sorbets. Supergel can be hydrated in either hot or cold water based mixes. It provides a very airy structure to your sorbet while still providing great flavor release and stability. When you think of making ice creams and sorbets you probably don't think of using alcoholic bases because of there lack of freezing properties. Base Divina helps your alcoholic base to freeze properly without the formation of ice crystals. I have made beautiful champagne sorbets, lemoncello granites, prosecco sorbets/granites using this stabilizer mix. When formulating your ice cream and sorbet recipes it is always important to add a percentage of stabilizer to the mix to insure a great mouthfeel, and prevent the formation of ice crystals. You can always buy pre mixed stabilizers or you may choose to formulate your own stabilizer mix, either way you are going to provide your guest with a higher quality product that is going to stand up over time in your freezer.
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34 comments:

  1. AnonymousApril 6, 2012 at 7:53 AM

    What percentages do you say you use on average?

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  2. Russell KarathApril 6, 2012 at 9:36 PM

    I tend to use about 2% of the total weight of the mix depending on the desired result.

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  3. Dave RosenthalApril 19, 2012 at 8:57 PM

    In terms of mixing your own, any recommendations? I sort of default to a 50/50 blend of xanthan and guar for ice cream... I usually use about 0.1% by weight (i.e. roughly 1/4 tsp = 1 g in 1L). 2% by weight seems really high!

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  4. Russell KarathApril 20, 2012 at 8:12 PM

    xanthan and guar work well together...if it were me i would stick to more guar than xanthan if thats the route you want to take. to me xanthan gives the finished product a more "snotty" result. and yes 2% would be a lot if you were using straight xanthan or straight guar. the 2% that i was talking about is if you were using a pre mixed stabilizer (they tend to have a lot more additives)

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  5. Phoebe SaysJuly 13, 2012 at 8:41 PM

    Hi! Do you know where I can order Base Divina? It isn't listed on google. Thanks!

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  6. Russell KarathAugust 11, 2012 at 7:40 PM

    Base divina can be ordered from MEC 3

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  7. jogjasahabatsehatOctober 9, 2012 at 2:44 AM

    Would you like to share basic ice cream recipe with pre mixed stabilizer ?

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  8. Russell KarathOctober 9, 2012 at 6:31 AM

    1k milk
    1k cream
    250 sugar
    75 glucose powder
    50 dextrose
    200 yolks
    25 stabilizer

    Add any flavoring you want...vanilla beans, coffee, etc.

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    Replies
    1. jogjasahabatsehatOctober 9, 2012 at 6:49 AM

      Thanks.... want to make Yoghurt Ice Cream, will substitute milk with yoghurt

      Delete
  9. Russell KarathOctober 10, 2012 at 5:53 PM

    Nice should be good...try without yolks too.

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  10. jogjasahabatsehatOctober 15, 2012 at 8:23 AM

    Hi..., here are another question. What`s the purpose of Glucose Powder & Dextrose ? If we remove yolks from the list as you suggested, what ingredient will take part as emulsion.

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  11. Russell KarathOctober 17, 2012 at 5:35 PM

    glucose powder and dextrose act as invert sugars...preventing crystallization and prolonging the shelf life of your base. If you arent using yolks in your base you can always use other emulsifiers such as guar gum, xantham gum, iota etc.

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  12. jogjasahabatsehatOctober 25, 2012 at 6:40 AM

    Hi... CHEF, Big success with your recipe.

    One little problem, the ice cream melt at 0 degree C / 22 degree F, it made customes can`t keep in their household freezer,

    Please share recipe with other emulsifiers (Guar gum, Xantan gum, iota etc), need to try may solve the problem.

    Thanks in advance._

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  13. Russell KarathOctober 26, 2012 at 7:56 PM

    Sounds like you need another freezer...22F is a VERY hot freezer temp. even for households. As far as the recipe use the same thing but you can use 1% of any of the the above stabilizers. Let me know

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  14. AnonymousOctober 28, 2012 at 1:36 PM

    If I am making a basic ice cream custard with heavy cream, whole milk, sugar and eggs would it help my end product to use MEC3 supergel? I don't have the patience to mess around with other emulsifiers and hope by adding the supergel to my custard will make for a better "mouthfeel" My custard is roughly 2 liters. Thank you

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  15. Russell KarathOctober 29, 2012 at 6:30 PM

    You can definitely use supergel in your base. I would suggest starting with about 1% of your total base weight...so 2L = 20g stabilizer and then going from there based on your result. You can also try Tuttopan F50 (MEC 3 as well) this stabilizer mix works well with milk/cream/dairy bases.

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  16. AnonymousNovember 16, 2012 at 3:13 PM

    Hi Chef!

    I'm currently using cremodan 64 for my sorbets. What percentage/grams would you recommend?

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  17. Russell KarathNovember 20, 2012 at 7:14 AM

    I would use about 1% of your total base weight in stabilizer.

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  18. hermes bag outletDecember 28, 2012 at 7:16 PM

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    ReplyDelete
  19. UnknownJanuary 25, 2013 at 8:56 PM

    Hi Chef, Can you share your gelato recipe with out egg yolk.?

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  20. UnknownFebruary 7, 2013 at 11:16 AM

    Chef -- I'm just a cooking enthusiast who has decided to climb the ice cream mountain. I've tried using Cremodan 30 twice with mixed results. First time, I used 4% (of total weight) and (1) mixed into milk/cream, (2) put in blender for 2 minutes, (3) added sugars, (4) heated to 180 degrees, (5) cooled overnight, (6) blended in a decent ice cream maker.

    The second time, I added cremodan and sugars once the solution reached 110 degrees.

    Both times I ended up with what I would describe as tiny gel "beads" and a few gel pockets in the ice cream even after processing. The gel disolved in the mouth, but it felt like eating tiny tapioca pudding beads. The flavor profile was fine.

    My ingredients are: Cream (238g), Milk (475g), Sugar (150g), Corn Syrup (50g)

    Am I using too much Cremodan? Is Cremodan used in a hot technique or cold? Thank you for your help!

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  21. UnknownFebruary 7, 2013 at 11:18 AM

    Sorry, I meant to say I used 3.5g of Cremodan 30 in my mix

    ReplyDelete
  22. Russell KarathFebruary 8, 2013 at 8:18 AM

    1000 milk
    1000 cream
    flavoring
    480 dextrose
    175 glucose powder
    250 sugar
    20 stabilizer

    I wouldn't really call it a gelato, more of a sherbet

    ReplyDelete
  23. Russell KarathFebruary 8, 2013 at 9:04 PM

    Kevin,
    It is best to heat your milk, cream, and corn syrup together. mix your sugar and cremodan together (cremodan will disperse easier if mixed with sugar) when your milk mix is hot whisk in your cremodan and bring to a slight boil (just a few bubbles) pass the mix through a fine chinoise or mesh strainer and cool in an ice bath. Let me tell you if you are not using a profesional grade batch freezer or a pacojet you may get mixed results churning your ice cream base. I have made very very nice ice cream bases and tried spinning them with the kitchen aid ice cream attachment as well as at home ice cream machines, I have noticed the finished product is kind of grainy etc. hope this helps Kevin.

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  24. AnonymousJune 3, 2013 at 10:04 AM

    Hi Russell
    I'm about to embark on a small scale ice cream business but using home made ice cream makers not industrial ones. Which stabilizer would you recommend I use to get a creamy and smooth consistency? I have only been able to order cremodan online and not tuttopan. I live in Sri Lanka so it's difficult for me to get products here.

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  25. Russell KarathJune 5, 2013 at 7:47 PM

    cremodan is a good start. I would try to get cremodan 30 (ice cream) and cremodan 64 (sorbet). I would also recommend you look into any MEC 3 stabilizer mixes.

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  26. AnonymousAugust 3, 2013 at 12:48 AM

    Quick question when I use Cremodan 64 its seems no matter what I do the Cremodan gives it a beany flavor profile. thanks

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  27. Russell KarathAugust 3, 2013 at 9:02 PM

    Hmmm....I havent experienced that before, what flavor of sorbet are you trying to make?

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  28. AnonymousAugust 7, 2013 at 2:19 PM

    Your basic ice cream formula has dextrose and glucose powder, when are they added...

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  29. Russell KarathAugust 11, 2013 at 7:14 PM

    You can add the dextrose and glucose powder when heating your milk and cream. They will disperse easier if the liquid is hot when adding.

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  30. adamAugust 27, 2013 at 6:29 AM

    Hello Russell..

    I am doing a little soft serve ice cream business..

    I am working with a commercial machine,, which stabilizer should I use for ice cream and sorbet making??

    would I add either guar or xanthan gum with the mix??

    thanx

    ReplyDelete
  31. Russell KarathSeptember 3, 2013 at 7:59 PM

    In my experience I have had really great results using cremodan 30 ice cream stabilizer and cremodan 64 for sorbets.

    ReplyDelete
  32. UnknownDecember 10, 2013 at 8:46 PM

    Hi Russell

    I have a small machine 1.5Kg
    I need sugar free gelato base, so my ingredients are: whole milk, water, sugar sustitute (as truvia) and flavor. What type and % of stabilisazer and emulsifiers should I use?
    Thanks,

    Kari Jak

    ReplyDelete
  33. UnknownDecember 14, 2013 at 12:26 PM

    Hi Russell,
    I'm so glad finding such an experienced gelato maker. Actually, we're going to produce white base powder (artisan gelato) but we're in doubt which type of stabilizers shall we use for the cold process.
    Is it suitable to use Xanthan and Guar Gum or you suggest other blends of stabilizers?

    ReplyDelete

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