Ice Cream Stabilizers: Xanthan Gum
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- Опубліковано 18 чер 2024
- Ice Cream Stabilizers: Xanthan Gum is the first video about a single stabiliser.
First off, excuse the naff setting for the video as we are in an AirBnB and not here for very long. Also, all my stuff is currently on a big ship sailing across the Atlantic.
Xanthan gum is a great stand alone start to using stabilizers in your ice cream, it's really easy to use, hydrates in cold liquids and produces a decent result. As time goes on, your realise there are much better combos though so stay tuned and don't forget to like and subscribe.
There is a great scientific website on Xanthan gum should you want to have some "Easy Reading", check the link www.sciencedirect.com/topics/...
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If you want to watch me use Xanthan gum in a recipe, check out this video:
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If you want to see me talk about Rocky Road's history, check out this video:
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Thanks and see you on the next video :) - Навчання та стиль
I love how informative your videos are. These are a great reference for people (like me) who want to make a good product but are just getting started.
Thank you so much! I know it’s a big subject but once you get to grips with it, the results are so much better than anything you’ve had before.
Thankyou Teacher for sharing your valuable knowledge with us.
Pleasure ✌️
Fantastic summary. I linked to this video in my latest post about xanthan gum (though that was about sauce thickening, not ice cream!). Best of luck in your new place.
Thanks for the share and thank you 🙏
A very useful video thabks for sharing,
I always want ro learn new ways so i came across ur video to learn about the use of xanthan gum in icecream i will use it this summer now
Thank you 🙏
I hope you are well in whatever accommodation you find yourself and the hunt for a new machine is working out. It will be interesting to see what you go for. Go gently.
Thank you 😊 new machine is here and will unbox soon.
Many thanks for the video.
I also use xanthan gum in my gluten free baking and frozen desserts. It works great. Thank you. I'll post a video next week and I guess I should add your video in the end screen so people who are starting to use should gain some knowledge.
I appreciate the link, feel free to tag my channel in the video.
Thanks for this very informative video. Really enjoying making Icecream for friends n family.
That’s what it’s all about 👍👍 enjoy!
I did 1/4 tsp with 500mls of ice cream. Worked perfectly, I use monkfruit sweetener for a low sugar option.
Nice 👌
What was the weight of base
i've used this to thicken thin glycerin for a model photoshoot, i did test it out on myself first, alot :) very sensual, one thing i know about the powder, dont spill it on a smooth surface then try to mop it up!! it turned the kitchen floor into an ice rink, very slippery stuff, even in its dry form
😂😂 great alternative example. It’s definitely a fine powder, there are worse ones out there!
Welcome to Canada! 🇨🇦
Thank you!! 🍁🇨🇦
Thank you for breaking down xanthan gum and how to use it, and there's the 3-ingredient simple homemade vanilla ice cream recipe on UA-cam. It's just sweetened condensed milk, heavy cream (whipped), and vanilla. How can I incorporate xanthan gum in that recipe, and thank you for this video. It is helpful and informative. Just subscribed 😊
Welcome to the channel of ice cream! If you want to add Xanthan gum to any recipe, you’ll need to mix it with the recipes sugars. As that recipe is using condensed milk as the sugar source, you will need to mix the Xanthan gum with 1tsp of sugar, add that to the other ingredients and stir/mix very well.
Oh ok, and thank you very much! Just that simple lol. I can't wait to make it, and again, thank you! 😃@@PolarIceCreamery
As an enthusiastic home ice cream maker, I've found your channel to be an absolute gem! I was wondering if you have any thoughts on using cornflour or arrow root powder as a stabiliser?
Thank you! Yes I am talking about starches in the big Stabilizers PT2 video I’m currently working on.
@@PolarIceCreamery Great! Can't wait to check it out!
@@PolarIceCreamerycan't wait to see it
Hey, very informative videos. I was looking on information about ice cream made with Salep or Sahlab. Was wondering if you might have knowledge on how salep works and how best to use it
I know enough about Sahlep (and it’s other spellings) to make a video about it. I’ve been wanting to make a video about Turkish ice cream for ages so thanks for reminding me 👍
@@PolarIceCreamery Can't wait for that video 😃
Hello Sir
Many thanks for the video
I was hoping to visit you sometime in the UK and buiy some ice cream ..
Very very informative video as usual
When are you giving us the recipe of the Haagen Dazs Macadamia nut brittle ?
Thanks again , and enjoy your stay in Canada
I will be getting on the Macadamia nut brittle soon along with Strawberry cheesecake and sugar free recipes 👍
mny thanks
Very well explained. is the 0.1% xanthan gum in dry mix or with water?
Always add it to dry mix.
Hi new to this channel. what icecreem maker are you using? have you reviewed it? I have one but the mixer blade is plastic and takes ages to scoop the icecreem out of it..
I’ve had a few in the history of the channel so far, cuisinart ice100, musso 4080, musso 5030 and a cheap Amazon special. The Cuisinart Ice100 is a good machine for home use.
Hi Nick. I can then add this stabilizer to any recipe I am working with, right? Just only taking into consideration the % you talk about in the vid.
Hi Natalia, yes you can. Start with the lower % and go from there
Great information!
Any point to use Xanthan gum in combination with ice cream custard base? (egg yolks as emulsifier/stabilizer)
Egg yolks are a better emulsifier than they are stabilizer but they do the job to a degree. If you’re making custard based ice creams I’d use a different stabilizer such as a Guar/LBG mix. I’ll be talking about those n detail in the next few weeks 👍
@@PolarIceCreamery thanks for the reply! I'm making milk free non-vegan ice cream so a bit of an edge case here :)
Haha fair enough. I’d need to know more before I can help properly.
thanks for the video. my question is what is the different between using xanthan gum and using egg yoks in texture and taste?
The custard finish is different to a Xanthan finish. Custard would be smoother and richer but eggs do not stabilize as well as a dedicated stabilizer. They are more emulsifiers than stabilizers. Eggs are also expensive, there’s a lot of waste (white) and generally they are not required anymore.
There are many kinds of carrageenan, so what kind should I use to make ice cream?
(Iota, Kappa, Lambda)
That’s another video coming soon 👍
Interesting, what you said about not adding it to a hot mix. What do you consider too hot?
I use a combo of CMC and Xanthan for sorbets and I always heat up the water to around 65 to ensure proper hydration of all the powders. But maybe that's not necessary? Also the churned result right out of the machine feels a bit foamy when melting on the tongue, which turns out ok after a few hours in the freezer.
Both CMC and Xanthan are cold hydrating powders. You can add them to 10g of sugar and mix in to a cold liquid. No need to heat at all.
I’d say your numbers are off if you’re getting a foam texture in the churn.
Thanks for the response. One of the reasons for the heat is that I'm hoping to skip the aging process, which I'm sure is not recommended. As for the numbers, for 1175g of liquid I use 1.5g CMC and 0.75 Xanthan. I also use inulin. I guess I gotta play around with it.
@@babakk.8166 yeah the aging process is about the infusion of flavour and settling of fat and protein. The composition of milk and cream will dictate the stabilizer but are you using inulin as the only “sugar” source?
This is basically for a lime sorbet I'm trying to perfect. I've worked on it for quite a while to get a decent "creamy" texture and as close to the Italian standards as possible. I'm using sugar, dextrose, and dry glucose DE42, and the stabilizers mentioned above. It wasn't great until I added Inulin which I guess is helping to add body, being a fiber. I just haven't figured out that foam feeling on the tongue when it comes out of the machine (at about -6). I wonder if using cool water will help. Or maybe less Inulin cause I've heard it can make it stretchy or stringy.
Looking forward or more stabilizer videos :)
@@babakk.8166 honestly....I think you are over complicating the recipe for a sorbet. I've made dozens since my raspberry sorbet and all of them have been super simple and the results are amazing. Only yesterday did I have a sorbet from a local shop which is highly recommended, their sorbet was the same as mine. You're using 3 sugars + inulin and I would just use pectin. I don't know your full recipe so am only guessing but id say the inulin + stabilizers etc are whipping your base.
Hey mate, love your videos. Could use your help abit. I have a 10kg acai mix which is gluten free and vegan free that i am about to serve in a soft serve machine. The instructions are is to defrost acai mix completely that i purchase frozen, then pour into a soft serve hopper and just in a few minutes the soft serve acai is ready to be served. My problem is that the product comes out too icy and texture is not smooth. I want to use the xantham gum to improve texture and completely get rid of the ice crystals but not sure how to go about it. Do i follow your % ratio to my mix, how do i mix it without avoid lumps (do i need to mix it in water first?) When mixed Will the acai start thickening as it sits in the hopper/cylinder? Would really appreciate your feedback
Also do i need to use lecithin together with the xantham gum to keep the total mix of acai and all from seperating?
I’d need to see the ingredients list before helping. Xanthan in that dose could end badly with a gloopy mass of gel. Send a picture of the ingredients to me on instagram 👍
Just sent it on instagram
Can I use it to replace store bought Cake emulsifier?? I wanna make homemade whipped cream that need cake emulsifier to it
I don’t know what “cake emulsifier” is unfortunately. Got a link?
Can you Provide a well tried out recipe for Sugar free and Eggless VANILLA ICE CREAM for Home icecream machine
Almost all of my recipes are eggless!
Why sugar substitutes do you have?
I read comments to learn from them as well so ur comment came across , i make sugarfree and eggless icecream in home icecream maker for my husband had shared on my channel if u want plz chk it may be it helps
Go see Head Smashed in Buffalo Jump. 1 hour south of Calgary
I had to look and see what that was 😂 will definitely check it out, thank you 🙏
I'm looking for an ice cream recipe for Donvier ice cream maker.
You can use any recipe on my channel for your Donvier 👍
is it the same between xanthan gum and cmc?
What do you mean? The same amount used?
@@PolarIceCreameryI mean the function.
can we combine the use of xanthan gum and cmc? if so, how much to use?
That’s an answer too big for a comment, the short answer is usually you don’t use both together as CMC is better combined with other types of stabilizer.
There are online recipes that state that xantham gum ‘blooms’ at 65 degrees. Is that incorrect?
I’ve never heard of that and the scientific research shows nothing of the sort. Cocoa powder bloom at 65 degrees.
Ive found ice cream and most sweet stuff has been ruined by the new fangled chemicals, sweetners and general garbage to save money
Almost all commercial ice cream do over use the stabilizers etc to increase overrun to 100% upwards. You are right as that pure profit for them.
Promo-SM
No….
My Donvier experiment came out greasy mouth-feel
Oh dear, likely too much butter fat. Reduce the fat content a bit.