Gelato expert academy Masterclass #2: the most complete course on stabilisers for gelato, stabilisers for ice cream, sorbets, soft serve ice cream and more.
If you want to learn all the secrets of stabilisers for gelato, what is their composition and how to formulate your own stabilisers in this course you will find:
- 14 lessons on stabilisers
- 10 hours of video lessons
- 450 pages of course materials
- 3 spreadsheets with technical information on thickeners, emulsifiers and commercial stabilisers
- 50+ recipes of stabilisers for gelato, ice cream, sorbets and more
- Reverse engineering of some commercial stabilisers for gelato, ice cream, sorbets and more
- Technical sheets of stabilisers analysed
- Learn how to make your own gelato and ice cream stabiliser
- Q&A videos: after following the course, send your questions via email and we will create new videos to answer the questions of the enrolled students
Program stabilisers for gelato masterclass
Introduction to stabilisers
- Introduction
- Food systems and stability
- Types of stabilisers in food systems
- Types of stabilisers in gelato and ice cream
Stabilisers in gelato
- Which stabilisers are used in gelato?
- Neutro, nucleo, bases, commercial stabilisers
- Thickeners and emulsifiers
- Macro effects of thickeners in gelato and eating qualities
- Micro effects of thickeners in gelato
- Defects of thickeners in gelato
- Effects of thickeners in the processing of gelato
- Most common thickeners for gelato and ice cream
- Macro effects of emulsifiers in gelato and eating qualities
- Micro effects of emulsifiers in gelato
- Defects of emulsifiers in gelato
- Effects of emulsifiers in the processing of gelato
- Effects of emulsifiers in fruit sorbets without fat
- Most common emulsifiers for gelato and ice cream
Thickeners in gelato and ice cream: characteristics and interactions
- Interaction with water
- Gelation
- Interactions with other thickeners (synergies)
- Interactions with proteins
- Interactions with salts
- Viscosity and thixotropic behaviours
- Rheology of hydrocolloids in gelato and ice cream
- Commercial characteristics of hydrocolloids
Thickeners in gelato and ice cream: in-depth overview of every thickener
- Locust bean gum
- Guar gum
- Tara gum
- Alginates
- Sodium alginate
- Propylene glycol alginate
- Cellulosics gums (MCC, MC, HPC, HPMC, CMC)
- Gum arabic
- Carrageenans (iota, lambda, kappa)
- Xanthan gum
- Pectins
- Gelatin
- Agar
- Konjac
- Gellan gum
- Starches (tapioca, corn, Kudzu, arrowroot) and modified starches
- Fibres (citrus fibre, seeds…)
- Ice structuring proteins
- Nano-crystals
Emulsifiers in gelato and ice cream: characteristics and interactions
- What are emulsifiers
- Structure of an emulsifier
- HLB
- Behaviour in gelato
- Emulsifiers in cold process and non-dairy
Emulsifiers in gelato and ice cream: in-depth overview of every emulsifier
- Mono and diglycerides of fatty acids
- Acetic acid esters of mono-diglycerides
- Lecitins
- Sucrose esters of fatty acids
- Propylene glycol esters of fatty acids (and PGMS)
- Polyglycerol esters of fatty acids (PGE)
- Sorbitan esters and polysorbates
- Proteose peptone fraction of milk
- Phospholipids
Commercial stabilisers and retail gelato and ice cream products
- What is inside some common commercial stabilisers?
- What stabilisers are used in some gelato and sorbet brands?
- What stabilisers are used in some American ice cream brands?
- What stabilisers are used in popsicles brands?
- What stabilisers are used in soft-serve ice cream powders?
Practical tests of stabilisers in gelato, ice cream and fruit sorbets
- How do we test a stabiliser?
- Quantitative methods and qualitative methods
- Locust bean gum, guar gum, tara gum in milk gelato
- MDG and sucrose esters in milk gelato
- 3 commercial stabilisers in milk gelato and comparisons to single thickeners
- American ice cream without stabilisers vs guar gum
- Fruit sorbet with thickeners and with emulsifiers
- Popsicles with and without thickeners
- Results and discussion: processing and viscosity, overrun, mouthfeel, melting rate, aromatic profile and shelf life.
Formulation of a stabiliser
- General aspects
- General requirements
- Target uses
- Ingredients selection
- Formulation and test
Formulation of gelato stabilisers (and reverse engineering of commercial stabilisers for gelato)
Formulation of American ice cream stabilisers (and reverse engineering of commercial stabilisers for ice cream)
Formulation of fruit sorbet stabilisers (and reverse engineering of commercial stabilisers for sorbet)
Formulation of soft serve ice cream stabilisers (and reverse engineering of commercial stabilisers for soft serve ice cream)
Formulation of stabilisers for other products
- Multipurpose stabilisers
- Extruded ice creams
- Paletas Mexicanas or Picoles
- Cornetto style cones
- Moulded sticks
- Popsicles
- Alcohol gelato
- Vegan gelato
- Dondurma/Middle eastern style ice cream
- Other ingredients (kudzu, flax fibers, modified starches, cyclodextrins, enzymes…)
Practical tests of selected stabilisers
Should you make your own stabiliser?
- What is the best gelato or ice cream stabiliser for you?
- When to make your own gelato or ice cream stabilisers
- How to choose a commercial stabiliser
- How to choose the ingredients for your stabiliser
- How to make your own stabiliser (mixing and machinery)
- On the dosage of emulsifiers
- On the dosage of thickeners
From neutro and commercial stabilisers to complete bases for gelato
- What’s inside the bases for gelato
- When and how to make your own bases for gelato
- Base 50 for gelato
- Base 100 for gelato
- Base 50 for fruit sorbet
- Base 100 for fruit sorbet
Conclusions and next steps
Q&A (updated with questions from students)
Trailer
Info & Subscribe
For more info write us at info@gelato.expert
PRICE
- 1 masterclass: 300€
Included in the price
- Video courses (10 hours)
- Teaching material in PDF used during the courses
- Recipes of stabilisers formulated during the course
- Possibility to ask questions by email (answers will be published in form of video and added to the course)
- Access to all the videos and material for unlimited time
- Certificate of participation on request