Tag: Ice cream stabilizers

According to food scientists, a chewy or gummy ice cream texture often points to an issue with ingredient ratios or processing. If you find yourself asking, 'What does it mean if my ice cream is chewy?', the answer often involves the balance of sugars, proteins, and stabilizers in the mix.

Originating over 500 years ago in the Eastern Mediterranean, stretchy ice cream, known as Booza or Dondurma, is a unique delicacy celebrated for its dense, chewy consistency. This elastic quality is a hallmark of a traditional recipe, not a flaw, achieved through special ingredients and preparation methods.

Over 50% of consumers actively seek products with 'clean labels' and recognizable ingredients. While many commercial brands use synthetic additives like propylene glycol, a common question arises: **Does Haagen-Daz have propylene glycol?** The simple answer, according to the brand, is no.

Extracted from red seaweed, carrageenan is a natural thickener and stabilizer found in countless food products, including frozen desserts. A primary function of carrageenan in ice cream is to improve its smooth, creamy texture and enhance its stability against temperature fluctuations.