Types of ice cream stabilizers

Ice cream stabilizers can help reduce freezing and extend the shelf life of industrial ice cream production. There are many kinds of stabilizers. So today, Danxiao Machinery will briefly introduce the types of ice cream stabilizers.

1. Locust bean gum
Locust bean gum (LBG) is a thickening agent and a gelling agent used in food technology. It is a kind of galactomannan vegetable gum, which is extracted from the seeds of carob tree and mainly exists in the Mediterranean area. Locust bean gum exists in the form of white to yellow-white powder. It is mainly composed of high molecular weight hydrocolloid polysaccharide-galactose, which is composed of galactose a and mannose units combined by glycosidic bonds, which can be chemically called galactomannan. It can be dispersed in hot or cold water to form a sol with a pH between 5.4 and 7.0, which can be converted into a gel by adding a small amount of sodium borate. After soy flour is made into powder, it becomes very sweet and has a taste similar to chocolate, which can replace chocolate.

2. Guar Gum
Guar gum, also known as guar gum, is a galactomannan. It is mainly the broken endosperm of guar. The guar seeds are hulled, ground and sieved to obtain guar gum. It is usually produced as a free-flowing off-white powder. Guar gum is more soluble than locust bean gum, and because it has more galactose branch points, it is a better stabilizer. Unlike locust bean gum, it is not a self-gelling body.

3. Carboxymethyl cellulose (CMC)
Carboxymethyl cellulose (CMC) or cellulose gum is a cellulose derivative whose carboxymethyl group (-CH2-COOH) is bonded to certain hydroxyl groups of the glucopyranose monomer constituting the cellulose backbone. It is often used as the sodium salt of sodium carboxymethyl cellulose.

4. Xanthan gum
Xanthan gum is a polysaccharide secreted by Xanthomonas brassicae. It is used as a food additive and rheology modifier, and is usually used as a food thickener and stabilizer. It is composed of pentasacc-halide repeating units, including glucose, mannose, and α-glucuronic acid in a molar ratio of 2.0:2.0:1.0. It is produced by the fermentation of glucose, sucrose or lactose. After the fermentation period, the poly Sachi halide is precipitated from the growth medium with isopropanol, dried and ground into a fine powder. After that, it is added to the liquid medium to form a glue.

5. Sodium Alginate
As a tasteless chewing gum, it is used as a thickener and emulsifier in the food industry. It is also used in the preparation of dyspepsia tablets and dental impressions.

6. Fork vegetable gum corner
Spaganan horn is a kind of linear sulfated polysamide extracted from red edible seaweed. They have gelling, thickening and stability properties, so they have been widely used in the food industry. Because of their strong binding to food proteins, their main application is in dairy and meat products. There are three main varieties of carrageenan, with different levels of sulfation. Each double kill halide of κ-carrageenan has a sulfate group. There are two sulfates for each double dehalogenation of iodinated carrageenan. There are three kinds of sulfates for each double dehalogenation of lambda carrageenan.

7. Gelatin
Gelatin is an animal-derived protein that is almost only used as a stabilizer in the ice cream industry. However, due to its enhanced efficacy and lower cost, it has been gradually replaced by plant-derived polysaccharides and polysaccharides.

Each stabilizer usually has its own c-characteristics, and two or more of these stabilizers can be used in combination to have synergistic properties with each other and improve their overall effectiveness. For example, guar is more soluble than locust bean gum at low temperatures, so it has found more applications in HTST pasteurization systems. Carrageenan is not used alone, but as an auxiliary colloid to prevent the mixed whey that is usually promoted by one of the other stabilizers.

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