Olga Koutseridi (@localbreadbaker): "We definitely need to introduce some nuance into the ice cream stabilizer and emulsifier conversation. Why—but also mainly how—can eggs be deemed “more natural” by some ice cream makers over say locust bean gum and sunflower lecithin? "

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We definitely need to introduce some nuance into the ice cream stabilizer and emulsifier conversation. Why—but also mainly how—can eggs be deemed “more natural” by some ice cream makers over say locust bean gum and sunflower lecithin?

There are plenty of natural alternatives for you to try. But for those of us just getting started it can be quite disorienting to understand why there is so little nuance out there on this topic. We definitely should not be lumped in things like locust bean gum (also known as Carob Bean Flour), citrus fiber, carrageenan, guar gum, xanthan gum, sunflower/soy lecithin, tara gum, tapioca starch, etc. with commercial industrial grade ultra processed stabilizers. If you want to learn more about stabilizers please check out my previous post for a full list of stabilizer specific resources. Nick from Polar Ice Creamery does a great job demystifying these ingredients!

Olga Koutseridi

Mar 15

3:05 PM

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