Fluid Gels

Do these freeze well? like as a popsicle?

Find more posts tagged with

Comments

It depends on the hydrocolloid you use as well as the concentration, but many (e.g. carrageenan, locust bean gum, guar gum) are often use to stabilize ice cream and control ice crystal growth. Agar gels and fluid gels weep a lot after freezing and thawing (which is useful for clarification, but isn't always desirable). What's the application you have in mind?

tshewman

I tend to agree with Brandon. If you are looking to make more savory lolly's with a popsicle-like texture, Ultratex-3 tends to work quite well when frozen. Gives the gel a frozen, pudding-like texture when eaten. FWIW.

Quick Links

All Categories
Recent Posts
Activity
Unanswered
Groups
Help
Best Of