Ice cream stabilizers are substances that help maintain the texture of ice cream, prevent the formation of large ice cubes and improve the taste of the product.
The two main functions of stabilizers in ice cream include:
Slowing down the process of water crystallization: this helps prevent the formation of large chunks of ice in the finished ice cream and improves its texture.
Increasing the viscosity of the mixture: this helps the ice cream to freeze faster and speeds up the aging process, while improving the shape and taste of the ice cream.
The most popular and widely used stabilizers in the production of ice cream are carrageenan, guar gum, alginates, pectin, gelatin and some types of yeast. In most cases, these stabilizers are of plant origin, so they are safe for use in food products.