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Xanthan, guar, and locust bean gum are to control melt and improve texture – many people add them to homemade ice-cream even.
by OJFord 2mo ago
Xanthan, guar, and locust bean gum are to control melt and improve texture – many people add them to homemade ice-cream even.
- lrasinen 2mo agoXanthan is the best if you need non-toxic slime for artistic purposes (e.g. Halloween decorations). Just make a stiff gel and hit it with a stick blender for desired consistency and lumpiness. This does introduce a lot of small air bubbles in it, so if you need clear slime let it stand for a few hours.
- physicsguy 2mo agoIn premium ice cream you'll get 18-20% dairy fat content and no gums. In ones with gums, it's typically much much lower - 5% is the minimum in the UK for "dairy ice cream" where 100% of the fat must come from dairy but notably many things are just "ice cream" which allows substitution oft the dairy fat entirely for coconut or palm oils. Adding the gums allows them to do this because it gives the mouthfeel of creaminess.
- OJFord 2mo agoSure, but it's not the only reason to use them, you can improve mouth feel and prevent melting even if the fat content's higher. I'm struggling to prove a point because Waitrose doesn't seem to have any as high as 18% (the highest at 15-16% being own label & YeoValley, notably both using egg) – the more expensive brands like are lower fat and do have LBG/guar. Also bear in mind low-fat can be a goal itself, or vegan compatibility.