Although often misunderstood as purely chemical additives, stabilizers used in gelato production are mostly natural ingredients that play a crucial role during multiple stages: maturation, churning, storage, and even tasting.
What Are Stabilizers?
Stabilizers are natural substances that improve the texture and structure of gelato by controlling the amount of free water in the mix. They interact with sugars, fats, and proteins to enhance viscosity and help trap air, resulting in a smooth, stable final product.
Key Functions of Stabilizers
One of the main roles of stabilizers is to absorb water, which affects the gelato’s viscosity and mouthfeel. The most common natural stabilizers with water-binding properties include:
- Carrageenan: extracted from red seaweed, it stabilizes the gelato’s structure and slows melting.
- Guar Gum: excellent for trapping air during churning, it improves creaminess and softness.
- Locust Bean Gum (Carob Bean Gum): highly effective in absorbing water, increasing viscosity, and prolonging melting time.
The Power of Combining Stabilizers
Each stabilizer has unique characteristics, and when combined, they can produce excellent results. For example, locust bean gum increases viscosity and slows melting, while guar gum helps incorporate air during churning, enhancing softness.
Using the right blend of stabilizers allows gelato makers to craft gelato that is creamy yet firm, with a longer-lasting freshness and a superior taste experience.
Why Understanding Stabilizers Matters
For professional gelato artisans, deep knowledge of stabilizer properties and ingredient interactions is essential to:
- Choose the best stabilizers for each recipe.
- Optimize gelato texture and shelf life.
- Deliver a consistently excellent product that delights customers.