thickeners

• I’m interested in the properties of different thickening agents
• mainly for use in ice cream
• but also other cooking
• since the experiment I found out that carob bean gum actually doesn’t thicken cold
• it becomes significantly thicker when heated
• so it’s not actually that much less potent than I noted in the post
• note that for use in ice cream
• should correct post
• xanthan is fine cold though
• overview over stabilizers used in ice cream

2024-09-18 Experiment

Made a blog post out of this.

Samples

• 1 g carob bean gum + 180 g water
• 1 g xanthan gum + 180 g water
• 0.5 g carob bean gum + 0.5 g xanthan + 180 g water
• 0.5 g xanthan gum + 80 g water
• 1 g carob bean gum + 40 g water