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  Ice cream stabilizers

  Posted by panagiotis Moysakis on November 21, 2023 at 02:11

  I would like to know what kind of stabilizer Jordi Roca uses for his ice creams as the recipe book doesn´t specify

  Sussan ScoolinaryTeam replied 1 year ago 4 Members · 3 Replies
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• 

  Yair Ben Zvi

  Member

  November 21, 2023 at 12:11

  Hi

  I have seen a lot of chefs use the “Prosorbet 5 Hot/Cold’ by Sosa. I used it myself many times both for sorbet and for ice-cream and had excellent results.

  When I ran out of it and didn’t want to wait for a new delivery, I made my own stabilizer copying the ingredients of the Prosorbet 5 Hot/Cold:

  Dextrose, Thickeners: Guar gum (E412), Carrageenate (E407), Sodium alginate (E401).

  I didn’t add the E401. I already had the dextrose, guar gum, and carrageenan (iota). The result was excellent.

• 

  Sol Damiani

  Administrator

  November 21, 2023 at 13:04

  Hi @panoswaterfordhotmail-com 🤩

  Thanks for sharing your question. I hope @yairybzgmail-com ‘s answer helped you.

  I’m sure @sussan_scoolinaryteam will agree or add some more info.

  Have a great day!

• 

  Sussan ScoolinaryTeam

  Administrator

  November 21, 2023 at 15:08

  Hi, @panoswaterfordhotmail-com

  You should use a branded ice cream stabilizer that is available and easy to get in your country.
  Remember that the recipe contains dextrose and stabilizer, so the stabilizer composition should not include this product if you would not have excess dextrose.

  Greetings

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