Ok, update on the sorbets using Cremodan 64 sorbet stabilizer:
Recap of ingredients: Gelatin, locust bean gum, cellulose gum, guar gum, whey protein concentrate & standardized with dextrose.
The Cremodan instructions recommend using 0.5 grams per 1000g of sorbet mixture. They recommend adding it to the simple syrup, heating it above 180F for safety, and then adding it to the sorbet mixture.
0.5g seemed really tiny so I made two batches of Lemon Sorbet testing different ratios of the Cremodan.
1st Batch: I kept adding Cremodan 1/2 tsp at a time to ~1 quart/1L of lemon sorbet mixture (lemon juice, simple syrup, water) over medium heat (steaming) until the mixture appeared to thicken. It took a LOT - I'd say about 1.5 tbl to give it a thicker / gelatinous texture.
Chilled overnight, processed in ice cream machine, etc.
The flavor was GREAT. It had an awesome creamyness to it which mixed really nicely with the tart lemon.
The texture however, was pretty poor. Gums seem to create a lot of air bubbles in sorbets (or maybe allow more air to be churned into the mixture?), so the overall texture was very foamy. It was very stretchy which was nice, but all the air bubbles made for a weird mouth feel. It also seemed to take up a lot more space in the stomach and kind of back up in the esophagus, kind of like when you drink a milkshake too quickly.
2nd Batch: I tried reducing the Cremodan to a much smaller amount and adding the 'ol standard of cornstarch as the main thickener. Quantities were 1.5tbl cornstarch + 1.5 tsp Cremodan for 1 quart / 1L of sorbet mixture.
This batch had neither great flavor nor great texture. The flavor was OK, nothing special - just tart, but without the creamyness of Batch #1. The texture was a bit icy.. not as bad as a totally virgin fruit juice sorbet without any thickener (which I find tend turn out very icy), but not stretchy and smooth.
At this point I'm not exactly sure where to go with my sorbet thickeners.
In moderate quantities, Cremodan it doesn't seem to be doing enough for the texture, but at higher quantities it kills the texture with way too much air. I should also note that I had the same problem (foamy texture) when I tried thickening some tangerine sorbet with a lot of guar gum.
I feel like I might try going even heavier on the cornstarch for these thin/watery sorbet mixtures like lemon, and keep the Cremodan low. Or maybe even buy some separate whey protein to get that awesome creamy/tart flavor going but without all the air bubbles.
Any advice appreciated!
No worries man, $30 seemed reasonable given that it doesn't take much to thicken a batch of gelato/sorbet, and if it all works out I can start experimenting with buying the raw ingredients and making my own version.
Thanks for the tip Scott.. I ordered that sorbet stabilizer (and their ice cream stabilizer). I'm really curious to see how it turns out compared to the cornstarch + xanthan + guar combo.
If all that works out, I'll start experimenting with the glucose.
I made some grapefruit sorbet with the same cornstarch + xanthan + guar combination. I always find my fruit juice sorbets turn out very icy so I was interested so see if I could get that smooth, stretchy quality you get from sorbets bought at a gelato shop.
Overall I'd say it was a success, although I bumped up the thickener quantities a little bit too much, and I churned a bit too long (too much air) so the first batch was a little bit on the foamy side coming out of the machine.
Video showing the texture is here: http://www.youtube.com/watch?v=96rL_d...
Recipe listed has the same quantities as the chocolate gelato above (1.5 tbl cornstarch, 1/2 tsp xanthan, 1/2 tsp guar for 2 quarts juice).
scott123 wins again! I tried out your ratios of cornstarch + guar + xanthan and they worked great (For 2 quarts / 2L of milk, 1.5 tbl cornstarch, 1/2 tsp guar gum, 1/2 tsp xanthan gum) . I now have gelato with a perfect commercial-quality texture at home, and no slimyness!
I posted a video showing the texture of a batch coming out of the ice cream maker here. It also includes the full recipe:
Thanks.. I'll get some xanthan gum and try all three. Any recommendations on ratios?
Interestingly the taste was more pronounced when the mixture was warm - once chilled and processed in the ice cream maker it was a lot less noticeable. I was using the Bob's Red Mill brand guar gum.
I just made some chocolate gelato with guar gum.
I've made a lot of Sicilian-style gelato (cornstarch, no eggs) and after trying guar gum I'm going back to cornstarch.