Organic ice cream - stabilsers & emulsifiers

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   Hello
I'm starting to make certified organic ice cream on a Jersey herd farm and wondered if you have any advice on avoiding stabilisers like carageenan, guar gum etc. And can we get away with just using organic soy lecithin as an emulsifier? We want the product to be as natural as is possible and avoid egg yolk apart from in one or two flavours.

Thanks in anticipation for any advice. Also any contacts for organic lecithin suppliers would be great.

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Meadow Members Profile Send Private Message Find Members Posts Add to Buddy List Newbie Joined: 10 Aug 2016 Location: Bath Status: Offline Points: 4	Post Options Post Reply Quote Meadow Report Post Thanks(0) Quote Reply Topic: Organic ice cream - stabilsers & emulsifiers Posted: 10 Aug 2016 at 12:39am
	Hello I'm starting to make certified organic ice cream on a Jersey herd farm and wondered if you have any advice on avoiding stabilisers like carageenan, guar gum etc. And can we get away with just using organic soy lecithin as an emulsifier? We want the product to be as natural as is possible and avoid egg yolk apart from in one or two flavours. Thanks in anticipation for any advice. Also any contacts for organic lecithin suppliers would be great.

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Admin Members Profile Send Private Message Find Members Posts Add to Buddy List Admin Group Administrator Joined: 01 Sep 2009 Location: N. Ireland Status: Offline Points: 390	Post Options Post Reply Quote Admin Report Post Thanks(0) Quote Reply Posted: 05 Sep 2016 at 9:30pm
	Sorry for delay in approving post. Organic tapioca is readily available and makes a good stabilizer. However not quite as good for long term storage as gums. Carageenan use is interesting. Occasionally milk stability issues cause serum separation in melted ice cream. Very difficult to deal with. Carageenan can prevent this. Will try to PM you re lecithin.

Gelato-Artisan Members Profile Send Private Message Find Members Posts Add to Buddy List Moderator Group Joined: 12 Sep 2016 Location: U.K. Status: Offline Points: 5	Post Options Post Reply Quote Gelato-Artisan Report Post Thanks(0) Quote Reply Posted: 12 Sep 2016 at 6:03pm
	Hi to you both The main thing to remember is that you will only be using Stab/Emul at around .4-7% maximum of the liquid mix. These could therefore be none organic.

Meadow Members Profile Send Private Message Find Members Posts Add to Buddy List Newbie Joined: 10 Aug 2016 Location: Bath Status: Offline Points: 4	Post Options Post Reply Quote Meadow Report Post Thanks(0) Quote Reply Posted: 12 Sep 2016 at 8:59pm
	Thank you for replying. Could we get away with lecithin alone or do you need carageenan/gum as well if not using eggs?

Meadow Members Profile Send Private Message Find Members Posts Add to Buddy List Newbie Joined: 10 Aug 2016 Location: Bath Status: Offline Points: 4	Post Options Post Reply Quote Meadow Report Post Thanks(0) Quote Reply Posted: 12 Sep 2016 at 9:05pm
	Thank you, Gelato-Artisan. Yes, I know that we could add them and still be certified organic but was just trying to find a possible alternative - or at least not use all 3 additives (lecithin, carrageenan & gum).