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Mohammad eskandar nejad ha publicado una actualización
hola ,
Estoy haciendo un curso de helados en este sitio, y el instructor presentó tres estabilizadores para helados: fibra de cítricos, goma garrofín y goma guar.
Mi pregunta es: ¿qué es exactamente la fibra de cítricos? En mi país no se conoce bien. ¿Este ingrediente es lo mismo que la pectina, o es sólo cáscara de naranja en polvo, u otra cosa?
Aquí, el único estabilizante que se utiliza habitualmente para los helados es la goma xantana, y la gente no está familiarizada con los demás. No creo que usando sólo goma xantana consiga una buena textura.Te agradecería mucho si me pudieras orientar o sugerir un estabilizante sustituto para el helado que país hay algunos ingredientes que vendedor de productos químicos no lo identifican .
hello ,
I’m currently taking a gelato course on this site, and the instrctor introduced three stabilizers for ice cream: citrus fiber, locust bean gum, and guar gum.
My question is: what exactly is citrus fiber? It’s not clearly known in my country. Is this ingredient the same as pectin, or is it just powdered orange peel, or something else?
Here, the only stabilizer commonly used for ice cream is xanthan gum, and people aren’t familiar with the others. I don’t think using only xanthan gum will give me a good texture.I would really appreciate it if you could guide me or suggest a substitute stabilizer for gelato that country there are some ingredients that chemical seller don’t identify it .
Traducido del inglés
Sol Damiani, Kevin Godbee y2 más2 Comentarios-
Level:
Scoolinary Team
Hello Mohammad,
Thank you for your question let me explain:
In the recipe you mentioned, where fibra de cítricos is used, it refers to an ingredient known in English as citrus fiber. It’s a natural dietary fiber extracted from citrus fruits like lemons or oranges, and it’s commonly used in ice cream making to:
▪️Improve texture and creaminess
▪️Enhance the overall stability of the ice cream
▪️Reduce water separation (syneresis)
▪️In some cases, allow for reduced fat or sugar content without compromising structure
Is it the same as pectin?
Not exactly.
Pectin is a soluble fiber with gelling properties, which is why it’s typically used in jams, jellies, and sometimes in sorbets or low-fat, low-sugar ice creams.
Citrus fiber, on the other hand, does not gel. Its main function is to absorb water, thicken, and provide body to the ice cream.
If you can’t find citrus fiber:
A reasonable alternative would be low-methoxyl (LM) citrus pectin, which works well in low-sugar environments or when calcium is present. It won’t have exactly the same effect as citrus fiber, but it can still help improve the structure and stability of your ice cream.
Example of a stabilizer mix substitution:
The original stabilizer mix in the recipe is:
500 g citrus fiber
200 g guar gum
300 g locust bean gum
If you can’t find citrus fiber, you can try this adjusted version:
50 g LM pectin
200 g guar gum
300 g locust bean gum
Note: Pectin has a stronger gelling effect than citrus fiber, so we recommend using only 10% of the original citrus fiber amount.
Important tip:
Before using this adjusted mix in a large batch, we suggest preparing a small test batch (for example, 1/4 of the stabilizer recipe) to see how it behaves and adjust if necessary.
Lastly, for technical questions like this one, I kindly ask you to please post them in our forum next time:
https://www.scoolinary.com/forums/forum/askaquestion
That way, we can keep the conversation organized and continuous.
If you have any other questions, I’ll be happy to help I look forward to seeing you in the forum to assist you with this and other course topics.
Best regards!
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thank you . sure I’ll ask there
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