Gellan gum used in ice cream

    Gellan gum can be widely used in ice cream, but the dosage is low. It can be used as the stabilizer. The effect will be best when the Gellan gum is used in common with other stabilizing agent. The usage is 0.1-0.2% generally. Recipe and operation key points of a kind of ice cream are as follows: whole condensed milk 12, skim milk powder 8.0, unsalted butter 15.5, sugar 3.0, caramel 5.0, egg yolk, 1.0, emulsifier (OM) 0.2, spices (vanillin) 0.1, water 55, gellan gum 0.2. First, after mixing, heating the mixture up to 85℃, homogenizing (100 Mpa) two times, freezing 10 minutes for hardening (-20 C).

Gellan gum mixed with other food gums can be applied in the production of Sorbet, pudding ice cream, premium ice cream, sherbet, fruit milkshakes and other ice cream products.

Formula1: Sorbet

Sucrose 24.0%, glucose syrup2.0%, grape sugar 1.0%, compound gum0.45% (the amount of cutting line 0.60%-0.65%) , citric acid 0.3%

Processing: Blend compound gum with suger which consumption is appropriate 5-10 times of compound gum, add to water with stirring, then add the remaining sugar, glucose powder and glucose syrup, heat to 85℃, heat preservation for 10min, and then cool to 2-4 ℃, aging 1-2h. Add 50% of citric acid and flavor, pigment. Freezing by freezing machine, expansion rate is controlled in 20%-40%, filling, injection molding.

 Formula2: pudding ice cream

sucrose10.0%, glucose syrup 7.4%,whole milk powder12.0%, glutinous rice flour0.5%, coconut oil or palm oil 3.0%, compound gum 0.4% - 0.45%, add water to 100%.

Processing: Blend compound gum with suger which consumption is appropriate 5-10 times of compound gum, add to water with stirring, then add the remaining sugar, glucose syrup, milk powder, glutinous rice flour, oil, heat to 50-60℃. Homogenize and sterilize at 85-90℃, heat preservation for 10min, and then cooling, aging, add perfume, pigment, freezing by freezing machine, expansion rate is controlled in 20%-30%, filling, injection molding,frozen.

 Formula3: Sherbet

sucrose11.0%, whole milk powder11.0%, skim milk powder 4.8%, cocoa powder 0.4%, caramel pigment 0.8%, compound gum 0.35%, perfume 0.1%

Processing: Blend compound gum with suger which consumption is appropriate 5-10 times of compound gum, add to water with stirring, then add the remaining sugar, milk powder, cocoa powder, caramel pigment, heat to 65℃. Homogenize and sterilize at 85-90℃, heat preservation for 10min, and then cooling, aging, add perfume, pigment, freezing by freezing machine, expansion rate is controlled in 30%-50%, filling, injection molding,frozen.

 Formula4: premium ice cream

sucrose12.0%, whole milk powder11.5%, coconut oil or palm oil 7.0%, syrup 4.3%, whey powder 2.5%, compound gum 0.35%-0.4%, perfume 0.1%

Processing: Blend compound gum with suger which consumption is appropriate 5-10 times of compound gum, add to water with stirring, then add the remaining sugar, milk powder, syrup, whey powder, oil, heat to 65℃. Homogenize and sterilize at 85-90℃, heat preservation for 10min, and then cooling, aging, add perfume, pigment, freezing by freezing machine, expansion rate is controlled in 30%-50%, filling, injection molding,frozen.

 Formula5: Bitter coffee ice cream

sucrose10.0%, syrup 7.0%, whole milk powder8.0%, butter 7.0%, instant coffee1.0%, compound gum 0.35%-0.4%, caramel pigment 0.8%,perfume 0.1%

Processing: Production process is ordinary with normal ice cream, and the expansion rate should be controlled at around 60%.

 Formula6: Ice cream sandwich jam

The solid of ice cream sandwich jam is 50%. If we use 0.2% gellan gum,we can get perfect low solids jam, if the use low methoxyl pectin or carrageenan, the dosage are 0.8% and 1.0%.