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I need help with Ice Cream stabilizers...

What's Gellan?

Mar 19, 2010
bytesizekelly in Home Cooking

I need help with Ice Cream stabilizers...

Thanks for the links! They are very helpful. Do you know what the active ingredients are, though? Like I said, I want to be able to know what I'm putting into the product before I feed it to people...I didn't know if maybe you had worked with any of the ones you listed or knew what the particular ingredients were. Thanks again!

Mar 19, 2010
bytesizekelly in Home Cooking

I need help with Ice Cream stabilizers...

I have been making ice cream at home for awhile and have the 10 year "plan" of opening my own ice cream shop. With that, I have been researching the possibility of switching to stabilizers instead of eggs. I know that I could use gum arabic, sodium alginate, guar gum, xanthan, carrageenan, corn starch, so on and so forth...and as far as I've deduced the three that I am most interested in getting input and advice on are gum arabic, sodium alginate, and guar gum. I have read quite a few posts on this sort of topic but it has honestly gotten me nowhere because none of the posts answer the questions I have:

Where can I find these stabilizers as a regular person with no ordering power?
HOW do I use them? (ratios, cooking methods, etc...I have NO experience with them at all)

I was also wondering if I could possibly use tapioca starch instead? Again, how much would I use? Could I make starch out of tapioca pearls?

Thanks in advance for your help! I look forward to reading your responses!

Mar 18, 2010
bytesizekelly in Home Cooking