Stabilizers

A stabilizer is an ingredient that contributes to the uniformity and consistency of a product throughout its different processing stages, from manufacture through its frozen storage. Stabilizers aren’t chemicals at all; they are extracted from natural sources.

Stabilizers promote air incorporation and even air bubble distribution throughout the frozen product as well as prevent the collapse of such air bubbles, which are responsible for some of the product’s texture and mouth feel. They prolong the shelf life of ice creams, sherbets, and sorbets at very low temperatures by absorbing and gelling the water portion of the previous items. This property will prevent the jellified water from forming large ice crystals during the freezing process, which can decrease the product’s smoothness. Smaller ice crystals are mostly undetectable. Consider that any given recipe will contain anywhere from 55 to 70 percent water, which in even the most ideal conditions can develop large ice crystals, thus compromising the general quality of the product. The effect of stabilizers is similar to what a sponge would do with water or most any liquid: absorb it, but not only that, immobilize it. Stabilizers contribute to the product’s texture by slowing ice crystal growth. This capacity for absorbing and gelling water depends on the type of stabilizer used. Stabilizers are often used in combination with each other.