Ice cream – neutral emulsifier

[Sussan Estela Olaya]

Hi Kinga.

Welcome to the Scoolinary community! Thank you for your question.

The neutral emulsifier used by Chef Hervé Corvitto Lafont in his artisanal ice cream course is a key ingredient for improving the texture and stability of ice cream. In the course, he also uses neutral stabilizer, dextrose, and sucrose, each with a specific function in the formulation.

Do you know what a neutral emulsifier does in ice cream making?

This ingredient helps blend and stabilize fats and liquids in the ice cream mixture, preventing separation and enhancing creaminess. It is usually composed of monoglycerides and diglycerides of fatty acids, and in some cases, it may contain lecithin or other emulsifying agents.

Which product should I buy? Have you used an emulsifier before?

The most commonly used brand in professional ice cream making is Sosa, which offers specialized stabilizers and emulsifiers for different types of ice cream. It’s very likely that the chef uses a product from this brand. You can look for products like “Neutro 5 Sosa” or “Emulsionante Sosa”, which are specifically designed for ice cream.

Do all chefs use the same neutral emulsifier, or should I ask in each course?

Not all chefs use the same product. Some prefer different types of emulsifiers depending on their approach, the desired result, or the ingredients they work with. If you’re taking a new course, it’s a good idea to ask the chef which emulsifier they use and if they recommend a specific brand.

Did you know that not all stabilizers work for every recipe?

Depending on the type of ice cream or sorbet, the stabilizers and emulsifiers may vary. Here are some examples:

Cream-based ice cream: Emulsifiers and stabilizers that work well with the fat in cream, such as lecithin or monoglycerides, are commonly used.

Fruit sorbet: Since it contains no fat, different stabilizers like guar gum or xanthan gum are used to improve texture without the need for fat-based emulsifiers.

Sugar-free ice cream: May require a specialized stabilizer that works with sweeteners without affecting the final texture.

I hope this information helps! Let me know if you have any other questions,I’d be happy to assist you.