| Xanthan in Ice Cream |
- Xanthan Gum has a strong negative charge and will react with the casein in milk.
- Therefore in dairy products xanthan must be used with other PROTECTIVE COLLOIDS
Protective colloids/stabilisers:
- Locust Bean Gum
- Guar Gum
- Commonly other stabilisers are added to such as:
- Lamda Carrageenan, Gelatin, Sodium Alginate and CMC.
FUNCTION OF STABILISERS IN ICE CREAM:
- Bind free water, prevents ice crystal growth
- Improves Whipability/air entrapment
- Imparts smoothness/dryness
- Keeps Fat dispersed in aqueous phase
- Controls melting/inhibits dripping
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