Superneutro milk

[Sussan ScoolinaryTeam]

Hi Andrew.

Welcome to the Scoolinary community, and thank you for your question.

A good alternative to Superneutro stabilizer in artisanal ice creams could be a combination of other stabilizers such as guar gum, xanthan gum, or carrageenan, which are easier to find in some regions.

I would recommend trying guar gum or xanthan gum, as they help maintain a smooth texture and prevent crystallization. The typical ratio is about 0.3-0.5% of the total weight of the ice cream. This means for every kilogram of mixture, you can use between 3 and 5 grams of either stabilizer.

I hope this information is helpful.

Best regards.

[Andrew Arii]

Yes this is very helpful, thank you! If I could also ask if the gums are interchangeable gram for gram in the recipes calling for superneutral? Or are they different enough to recommend reweighing the ingredients to determine the best percentage of gum to add?

And finally, there are recipes that call for milk or fruit versions of Superneutral, would the gums replace both of these emulsifiers equally or should a different product be used for the fruit version?

Thank you so much for your help!

[Sussan ScoolinaryTeam]

Hi Andrew.

Guar gum is not interchangeable gram for gram with Superneutral. Superneutral contains a mix of stabilizers and emulsifiers, while guar gum is solely a stabilizer. To replace Superneutral, you would need to adjust the amount of guar gum (0.1%-0.5% of the total weight) and possibly add emulsifiers like lecithin.

For both dairy and fruit-based ice creams, guar gum can work in both, but dairy ice creams require additional emulsifiers.

We hope this information is helpful.

Best regards.

[Ryan Finney]

Hi Andrew, I’m in the process of opening a gelato company with another chef in California . I’m a certified gelatiere and studuied with the Carpigiani Gelato University. I can share a lot of information if you’d like to message me personally, I’d be happy to help you with some formula/stabilizer options. Some are better suited for different ingredients and I can at least give you some basics to keep in mind.

Ryan

[Sussan ScoolinaryTeam]

That’s great, Ryan. Thank you for offering to help Andrew. We know that any information you can provide will be very helpful to him.
We hope your new gelato business is a huge success. Congratulations on this achievement!

Best regards.

[Andrew Arii]

Thank you Ryan, I sent a connection request and will be in touch!

[Sol Damiani]

We love this kind of messages Ryan , don’t we @sussan_scoolinaryteam ?

Please let us know when that big opening happens! I’ confident it’ll be amazing! Wishing you all the best, my friend!

[Sussan ScoolinaryTeam]

Of course, it’s nice to know when one of the Scoolinar community is achieving their dreams and goals. 😊

[Sol Damiani]

Hey there Andrew!👋

Welcome to the Scoolinary Community! 😊Join our awesome group of food lovers and share your love of cooking. Everyone’s invited!

I’m Sol Damiani, the Community Builder and I’m from Buenos Aires.

I hope Sussan’s and Ryan’s answers helped you. Wishing you the best of lucks already with that icecream.

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