Ice cream stablizer

[Sussan Estela Olaya]

Hi Mohammad, Thank you for your question and for following the ice cream course!

Regarding your query, here are a few important points:

1. Can dried orange peel be used as citrus fiber?

Dried orange peel does contain fiber, but it cannot be used as a direct substitute for the powdered citrus fiber used in the recipe.
The citrus fiber used in ice cream is a processed ingredient, derived from citrus peels and treated specifically to concentrate its soluble and insoluble fiber content. This process ensures its technological functionality: water retention, texture enhancement, and stabilization.
Dried orange peel may offer some fiber, but it’s neither standardized nor micronized like commercial citrus fiber, and could affect the final texture of your product.

Safer alternatives to commercial citrus fiber:

• Inulin powder

• Micronized apple or oat fiber

• Polydextrose (especially if you’re aiming to reduce sugar)

2. Are there alternatives to locust bean gum?

Yes, there are several possible substitutes for locust bean gum (carob seed flour):

• Tara gum: very similar in behavior

• Xanthan gum: stronger thickener; use in small amounts (0.3–0.5 g)

• CMC (carboxymethyl cellulose): commonly used in industrial ice cream production

Each has a different effect on texture, so it’s recommended to run small tests to fine-tune the result.

What if you can’t find these stabilizer ingredients?

If you’re unable to find the ingredients needed to make the stabilizer blend, you can check out other ice cream recipes on our platform that use different formulations.
We recommend this Plain Ice Cream recipe from the course Fundamentals of Artisan Ice Cream, by chef Hervé Corvitto Lafont:

See Plain Ice Cream recipe https://www.scoolinary.com/recipes/s/plain-ice-cream

This recipe is designed with a different balance and may be easier to replicate if you’re limited by ingredient availability.

As a final tip:
Whenever you’re replacing ingredients in a recipe, always start by testing small batches. This will help you fine-tune the quantities and find the best result without wasting product.

I hope this information is helpful! If you have any further questions, feel free to reach out I’ll be happy to assist you.

Warm regards,
Sussan
Scoolinary Team

[Mohammad eskandar nejad]

..

[Mohammad eskandar nejad]

@susan

could you please give me the amount of ingredients

[Mohammad eskandar nejad]

i don’t want to make homemade gelato .

my intention is making gelato for ice cream shop . commercial usages

and this step is very important for me

i will appreciate if you guide me clearly

[Sussan Estela Olaya]

Hi Mohammad.

Thank you for your message and for sharing more about your goals.

We completely understand that you’re looking for a precise, professional formula, as your intention is to produce gelato for commercial purposes, not homemade.

On our platform, the course you’re currently taking, “Master the Art of Gelato” with master gelato maker Sergio Dondoli, is specifically focused on professional artisanal gelato making, not home recipes. The aim is to help you develop a deep understanding of the ingredients and how to achieve the ideal balance in authentic Italian gelato.

Stabilizer formula used in the course recipe:

For this gelato recipe, a 3-component stabilizer blend is used, which Chef Sergio suggests in the following ratio to prepare 1 kg of stabilizer:

• 500 g citrus fiber (50%)

• 200 g guar gum (20%)

• 300 g locust bean gum (30%)

In the gelato recipe, 5 g of this stabilizer blend is used for every 1 kg of base mix.

Exact quantities for 5 g of stabilizer:

If you’re following the chef’s formula, for one batch you need to mix approximately:

• 2.5 g citrus fiber

• 1 g guar gum

• 1.5 g locust bean gum

This mix is added directly to the base of milk, cream, sugars, and milk powder.

Alternatives if you cannot find certain ingredients:

• If you cannot source citrus fiber, you can try inulin or micronized oat or apple fiber in similar amounts, and evaluate the result.

• If locust bean gum is unavailable, you can replace it with tara gum (very similar in behavior), or as a last resort, xanthan gum in a smaller dose (about 0.3 g instead of 1.5 g).

Professional recommendation:

As emphasized in the course, this recipe is designed for professional artisanal gelato production, not homemade use. It’s very important to test and adjust the formula in your own lab to suit your equipment, local ingredients, and working conditions. Recipes are guides—the key is to observe how the mix and final gelato behave.

You can also explore other gelato courses available on our platform, where you’ll find different formulations that might better suit your context and ingredient availability.

As we always say: the path of the gelato maker is built through trial, error, and continuous improvement.

If you have further technical questions or need help during your testing process, feel free to write to us again.

Best regards and much success,
Sussan
Scoolinary Team