Citrus Fiber for gelato

[Sussan Estela Olaya]

Hi Camila, thank you for your question and for your interest in this recipe.
The citrus fiber mentioned in the recipe is typically used as part of a stabilizer blend to add body and improve the texture of the ice cream. In Colombia, this ingredient can be a bit hard to find, but here are some places you could try:Specialty baking or ice cream supply stores (such as Suministros Andina, La Casa del Chef, or similar).Food industry ingredient distributors, who sometimes sell in small or retail quantities.Mercado Libre or Amazon, where you can search for “fibra cítrica para helados” or “citrus fiber.”
If you’re unable to find it, citrus pectin can be used as an alternative especially LM (low methoxyl) pectin, which works better in low-sugar environments or in the presence of calcium. It won’t have exactly the same effect, but it can still help provide structure.

Suggested substitution:

To replace the 500 g of citrus fiber in the stabilizer blend:
You can use citrus pectin at a lower ratio, since it has stronger gelling power. We suggest trying 50 g of pectin instead of the 500 g of citrus fiber (i.e., use 10%).

So, the adjusted stabilizer blend would be:

50 g citrus pectin
200 g guar gum
300 g carob gum

Important:

If you decide to make this substitution, we recommend preparing only a small portion of the stabilizer blend, such as 1/4 of the full recipe, to see how it behaves and what texture you get before using it in the full ice cream base. That way, you can make adjustments if needed.

If you have any further questions, I’d be happy to help.

Best of luck with your preparation!