Comments on: Experiments with Guar and Xanthan Gum

By: Vik

Vik — Tue, 29 Jun 2010 01:23:03 +0000

I tried to make fresh mint ice cream using 1.5 quarts skim milk, Splenda, and fresh mint leaves, + 1/2 teaspoon of xanthan. Even after 35 minutes, only part of it turned into ice cream. The rest was still liquid. Did I use too much xanthan?

By: JohnnyLamb

JohnnyLamb — Tue, 15 Dec 2009 03:42:54 +0000

Um, I don’t see where you recipe calls for the adding in of the gum … am I missing something? When/to what did you do that fo this recipe?

By: Anna

Anna — Wed, 04 Nov 2009 12:38:50 +0000

Thank you so much for this!!! I somehow stumbled across your blog after endless searching online - I’ve spent many nights previous to this being posted. This is exactly what I hoped to find - someone that knows about using these stabilizers in ice cream. The next best thing I have found is some books on Amazon - one is particular called The Science of Ice Cream - this sounds the business. Looking forward to trying your caramel recipe above.

Thanks again!

By: Carl

Carl — Sun, 04 Oct 2009 15:22:56 +0000

I recently have found a dire need to stablize a drinking concoction (alcohol, fruit, water, and sugar). I have been using the guar /xanthan gums. During the use of the gums I have found that they are nearly imopossible to fully disolve in the mixture. Thus I have been refiltering the blended end result after mixing the gums in. This results in a seamable stable mixture thus far (two weeks time elapsed). Can you possibly give me any tips for disolving the powders into the mix? Also, should I be introducing the powder into the mix at high temps?

Please HELP…

Thanks Carl