Achieving creamy, crystal-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 smoothes 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.
- Locust bean gum : Ideal combined with other gums, it adds body to the ice cream and stabilizes the ingredients.
- Gelatin : Provides a creamy texture and limits crystallization. Perfect for milk or fruit ice creams.
- Skim Milk Powder : Adds dairy solids for a smooth texture and prevents crystals by providing more creaminess.
- Inulin : This natural fiber helps stabilize and gives body while adding a slight sweetening effect.
- Lecithin : A natural emulsifier that improves the stability of fats, particularly useful for cream-based ice creams.
- Alginates : Retain moisture and provide structure, perfect for slow-melting ice cream.
- Carrageenan : A seaweed gum that helps stabilize and prevent 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 cream, ensuring a smooth, creamy and perfect result.
