Achieving creamy, ice-free homemade ice cream is easier by adding stabilizers. Here are the best texture stabilizers for professional results with Ninja Creami.
- Guar gum : A natural thickener that smooths the texture and prevents the formation of ice crystals.
- Xanthan gum : Very effective in small quantities, it provides a velvety texture by preventing crystals from forming.
- Carob gum : Ideal when combined with other gums, it adds body to ice cream and stabilizes the ingredients.
- Gelatin : Provides a creamy texture and limits crystallization. Perfect for milk or fruit ice creams.
- Skimmed milk powder : Adds milk solids for a smooth texture and prevents crystals, offering more creaminess.
- Inulin : This natural fiber helps to stabilize and add body while also adding a slight sweetening effect.
- Lecithin : A natural emulsifier that improves fat stability, particularly useful for cream-based ice creams.
- Alginates : Retain moisture and provide structure, perfect for ice cream that melts slowly.
- Carrageenan : An algae gum that helps stabilize and prevent the separation of ingredients.
- Invert sugar and glucose syrup : They lower the freezing point and prevent the formation of crystals, providing sweetness and stability.
Each of these stabilizers can be used to improve the texture of your Ninja Creami ice creams, guaranteeing a smooth, creamy and perfect result.
