Ice cream/gelato stabilisers

Guy_Kaye_314270

Hi, i make gelato and sorbet and I recently bought locust bean gum and xanthum gum 

I have a question: why do u use only 0.4g of locust bean gum when making the eggless vanilla gelato but 2-3G when making the pistachio gelato is it something to do with dairy or something?

Pls let me know,

Best wishes,

Guy

brian_martin2001

The pistachio gelato uses water. Water has no other stuff to add texture to it. However, as it's a gelato, there is a certain texture that is implied. The egg-less vanilla is NOT a gelato: it's an ice cream. Therefore, there are different texture demands/expectations. You are also using milk and cream, which are not being used in the gelato. While milk and cream is mostly water, there's also a lot more stuff in suspension: proteins, fats, etc. which contribute greatly to the overall texture of the finished product. Hope that helps.