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Emulsifier/Stabiliser – completely natural

The final ingredient in our ice cream is a tiny amount, less than 1%, of a powdered emulsifier/stabiliser. People get really sniffy and pious when it comes to emulsifiers, to some evangelists they have no place in food, that’s eggs and oils out then! An emulsifier/stabiliser is merely a way of gluing ingredients together, granted […]

The final ingredient in our ice cream is a tiny amount, less than 1%, of a powdered emulsifier/stabiliser.
People get really sniffy and pious when it comes to emulsifiers, to some evangelists they have no place in food, that’s eggs and oils out then!
An emulsifier/stabiliser is merely a way of gluing ingredients together, granted artificial ones are to be avoided, but, depending on their composition they are natural, very often organic and give lots of food real stability.
If you are making ice cream at home it is more than likely that the emulsifier will be eggs, however, in a commercial setting we have always found eggs do not make a stable product and are prone to breaking down if not treated with care.
The emulsifier/stabiliser in our product are derived from tree gums and seaweed and is completely natural. There are multiple ways of making ice cream, with the degrees of quality spanning a very wide range, unfortunately, the very worst and very best examples can all be called ice cream, one piece of advice would be to always look at the ingredients. A second piece of advice would also be, if possible, to compare the weights of different brands! I will come onto that next time.

Richard Done

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