Factors affecting stabilizer selection include label considerations, flavor, cost, availability, processing, ingredient interactions and shelf life of the frozen dessert. “A primary label consideration is the standard of identity for the product,” says Klemaszewski. For example, frozen custard regulations mandate egg-yolk solids.
Typically, ingredients in dairy products do not interfere with stabilizers. “However, with increasing demand for fortifications such as fiber, vitamins, minerals and omega-3s, care must be taken to ensure proper function and compatibility,” says Bill Shazer, director of R&D, Tate & Lyle Custom Ingredients, Decatur, IL.
On the other hand, some health-promoting ingredients “require stabilizing ingredients to help with processing, while others, such as fiber, can impart stability,” Klemaszewski notes.
Stabilizing solutions
Brooks suggests blends containing locust bean gum, guar and carrageenan are excellent stabilizing systems for ice cream. “The ratios of these gums in the blends will be adjusted as needed, depending on the type of effect that you are trying to achieve,” he says.
Venables recommends using a system with emulsifier, guar and carrageenan in a full-fat, economy product. For a higher-quality full-fat ice cream, he suggests using a system with emulsifer, guar, locust bean gum and carrageenan. A wide range of stabilizers work in light and low-fat ice creams. The same systems can be used as in full-fat products, but at higher levels. He also recommends a combination of cellulose gel, emulsifier, cellulose gum and carrageenan.
“Some of the major developments include improved forms of microcrystalline cellulose (cellulose gel) exhibiting improved hydration properties, and thus higher degrees of functionality, in ice cream applications, such as more effective foam stability and improved fat-mimetic properties,” Venables says. “Other developments include stabilizer blends consisting of specialized emulsifiers capable of interacting with the fat to coat ice crystals and prevent their growth throughout the shelf life of the ice cream.”