Stabilisers: ingredients of natural origin used for making hand-made gelato

As every gelato-maker knows, making a good hand-made gelato needs stabilisers. Although they are commonly associated with something merely chemical, stabilisers are natural products used during ageing, freezing, storage and even tasting.

Everyone has heard of stabilisers, and every gelato-maker uses them. But curiously, stabilisers are products of natural origin, which act and interact with the other ingredients used for making hand-made gelato.

How to use sugars for making hand-made gelato

  

Sucrose is not the only sugar used for making gelato – in fact there are a variety of sugars, each with its own sweetening and antifreeze properties, and all of them can be used for making hand-made gelato.

Each with their own sweetening and antifreeze properties, sugars are a key factor in making hand-made gelato. Sucrose, dextrose, invert sugar, fructose, glucose, isoglucose, honey, etc. all have their own characteristics that help us to create various different levels of sweetness in our hand-made gelato, but maintaining the same level of robustness, a gelato which is just as sweet, but with a different texture or a sweeter or less sweet gelato with different resistance to freezing.