Xanthan gum - The perfect companion for preventing crystallization in ice creams! (2024)

FAQs

Xanthan gum - The perfect companion for preventing crystallization in ice creams!? ›

The addition of this enhances the texture of ice cream by preventing the formation of large ice crystals. Xanthan gum produces ice cream that is high in fat without requiring heavy cream.

One of the things xanthan gum does is help to prevent the formation of ice crystals, which is key to a rich, creamy, smooth ice cream.

About xanthan gum:

Xanthan gum is just one of one the gums used in ice cream making. Pastry chefs and food industries around the world use a combination of gums to stabilise the ice cream mixture and create the creaminess and mouthfeel they want.

Be careful when measuring Xanthan, too much and the ice cream will get a slimy texture. This is one of the best stabilizers to reduce ice crystal size and protect against the heat-thaw cycle.

Keep the Pint Airtight

Besides keeping a lid on your pint or gallon, you can place plastic wrap tight across the surface of your ice cream before covering it with a lid. This will help stop ice crystals from forming.

The most common ones used in ice creams are guar gum, cellulose gum and carob bean gum. They are used to reduce ice crystal growth, deliver flavour cleanly, increase smoothness, body and creaminess and slow down melting. They also help hold the air bubble structure together and give the ice cream a better texture.

Nausea, vomiting, appendicitis, hard stools that are difficult to expel (fecal impaction), narrowing or blockage of the intestine, or undiagnosed stomach pain: Do not use xanthan gum if you have any of these conditions. It is a bulk-forming laxative that could be harmful in these situations.

In general, guar gum is good for cold foods such as ice cream or pastry fillings, while xanthan gum is better for baked goods. Xanthan gum is the right choice for yeasted breads. Foods with a high acid content (such as lemon juice) can cause guar gum to loose its thickening abilities.

Egg Yolks: The most traditional thickening agent, egg yolks contain natural proteins and fats that contribute to a rich and luxurious texture in custard-based ice creams. Cornstarch: Often used in non-custard ice creams, cornstarch mixed with milk helps thicken the base and create a smooth mouthfeel.

Xanthan gum does not have to be heated to thicken, so it can be used for a wide variety of products, like ice cream, salad dressings, blended drinks, and gluten-free bakes. Cornstarch does need to be heated, so it's more commonly used for puddings, sauces, gravies, breading, and baked goods.

Which ingredient prevents the formation of ice crystals? ›

To prevent these larger ice crystals in ice cream, manufacturers add stabilizing ingredients, such as guar gum.

In homemade ice cream, this is usually caused by too much skimmed milk powder (SMP) in the mixture. If you've added SMP and it's pushed the milk solids-non-fat (MSNF) levels in the mix above 16%, lactose crystallization is very likely. The good thing is: it's really easy to fix!

To prevent excess ice crystal formation, use only freezer-safe containers and moisture-proof, vapor-proof freezer wrap. This wrap will help prevent moisture loss during the defrost cycle. When the freezer defrosts (self-defrosting models only), the freezer air temperature will rise.

Guar gum helps inhibit the formation of large ice crystals by binding water molecules, thereby creating a smoother texture. This prevents the ice cream from becoming icy and ensures a more enjoyable eating experience.

Xanthan gum (/ˈzænθən/) is a polysaccharide with many industrial uses, including as a common food additive. It is an effective thickening agent and stabilizer that prevents ingredients from separating.