What are ice cream stabilizers?

stabilizers are ingredients that thicken water. This is also called adding viscosity. The more viscous a liquid is, the “thicker” it is.

In scientific terms, they're hydrocolloids. When hydrocolloids disperse in a liquid they bind to the water molecules, so reducing their movement. This reduced movement appears to us as increased viscosity or thickening.

Most stabilizers are natural, coming from plant, animal or bacterial origins. 

Why do we use stabilizers in ice cream?

Stabilizers can improve ice cream in several significant ways:

·         they reduce ice crystal growth

·         they reduce air bubble size

·         they slowdown melting

·         they increase smoothness, body and creaminess

·         they deliver flavor cleanly