IDM | Ingredients
Stabilizers in ice cream
Part II
Author: Line Damsgaard Jørgensen, Application Specialist Ice Cream & Desserts, DuPont Nutrition and Health
LBG, guar gum and carrageenan are
some of the most commonly used
stabilizers in the ice cream industry,
but a range of other stabilizers can
give additional or different functionality
to ice cream products. In this second
part, a deeper look into these stabilizers is
taken with description of their origin, use
and functionality.
(photo: shutterstock_178644266)
38 · 4-5 2017 | international-dairy.com
Cellulose gum
Cellulose gum also called sodium carboxymethyl
cellulose (CMC) is produced from cellulose
obtained from wood or cotton pulp. Cellulose
is in-soluble, but by a modification where hydrophilic
groups are added in a reaction of
alkali cellulose and mono-chloracetic acid, it is
made into cellulose gum that is water soluble.
A purifying process gives a high purity allowing
crystal clear solutions of cellulose gum.
Cellulose gum is used in ice cream to give
a creamy and warm-eating mouthfeel,
improved melting resistance and a long
smooth texture.
Xanthan
Xanthan is a fermentation product produced
by the bacteria Xanthomonas
campestris. Xanthan is made of ß-1.4
glycosidic glucose units substituted with
side-chains containing an acetylated
mannose, a glucuronic acid and a terminal
mannose. Half of the terminal mannose
carries a pyruvic acid residue.
Cellulose gum
• Cold soluble
• Medium flavour release
• Long, smooth texture
• Creamy and warm-eating mouthfeel
• Medium melting resistance
• High mix viscosity
Xanthan
• Cold soluble
• Improves mouthfeel
• Very effective for sorbet and water ice
• pH and heat stable
• High viscosity at low dosage
• Synergy LBG and guar