Stabilizer blends often include mineral-based ingredients such as calcium sulfate and phosphates. These ingredients aren’t typically considered stabilizers, but do affect ice-cream-mix functionality. “Calcium sulfate is used to make a drier ice cream, while phosphates are used to prevent the churning out of fat and to stabilize proteins during heat processing,” says Klemaszewski.
Stabilizer selection begins with a clear understanding of the end product. “High-butterfat and high-solids formulations require less physical stability than lower-fat or nonfat formulations with less total solids,” Venables says. “Many times, lower quality and less-costly options can be used effectively in these higher-fat, higher-solid products. Formulators must also consider how their product will be distributed and stored throughout the country. Poor freezer storage and/or altitude differentials from the point of production to the shelf often require more-specialized stabilization mechanisms to ensure quality.”