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Organic ice cream - stabilsers & emulsifiers

Printed From: Dairy Science and Food Technology
Category: Ice cream
Forum Name: Ice cream
Forum Description: Science and technology of ice cream
Printed Date: 28 Feb 2024 at 7:26pm
Software Version: Web Wiz Forums 12.03 -

Topic: Organic ice cream - stabilsers & emulsifiers
Posted By: Meadow
Subject: Organic ice cream - stabilsers & emulsifiers
Date Posted: 10 Aug 2016 at 12:39am

I'm starting to make certified organic ice cream on a Jersey herd farm and wondered if you have any advice on avoiding stabilisers like carageenan, guar gum etc. And can we get away with just using organic soy lecithin as an emulsifier? We want the product to be as natural as is possible and avoid egg yolk apart from in one or two flavours.

Thanks in anticipation for any advice. Also any contacts for organic lecithin suppliers would be great.

Posted By: Admin
Date Posted: 05 Sep 2016 at 9:30pm
Sorry for delay in approving post. Organic tapioca is readily available and makes a good stabilizer. However not quite as good for long term storage as gums. Carageenan use is interesting. Occasionally milk stability issues cause serum separation in melted ice cream. Very difficult to deal with. Carageenan can prevent this. Will try to PM you re lecithin.


Posted By: Gelato-Artisan
Date Posted: 12 Sep 2016 at 6:03pm
Hi to you both

The main thing to remember is that you will only be using Stab/Emul at around .4-7% maximum of the liquid mix. These could therefore be none organic.

Posted By: Meadow
Date Posted: 12 Sep 2016 at 8:59pm
Thank you for replying. Could we get away with lecithin alone or do you need carageenan/gum as well if not using eggs?

Posted By: Meadow
Date Posted: 12 Sep 2016 at 9:05pm
Thank you, Gelato-Artisan.
Yes, I know that we could add them and still be certified organic but was just trying to find a possible alternative - or at least not use all 3 additives (lecithin, carrageenan & gum). 

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