Beyond sugars, fat and NFMS, a mix also contains “other solids”: stabilisers, emulsifiers and fibres, as well as the solids that come from cocoa, nuts and fruit. By weight they are a few grams. In texture, stability and melting they make a big difference.
Stabilisers bind water, so fewer and smaller crystals form and the gelato lasts longer in the display. Emulsifiers help fat build the structure that holds air. Precision is everything here: overdosing doesn’t make a “better” gelato, it makes a sticky, rubbery one.
| Ingredient | Dose ~% | Notes |
|---|---|---|
| Locust bean gum (E410) | 0.1–0.3 | Classic, works with heat |
| Guar (E412) | 0.05–0.2 | Also works cold |
| Tara (E417) | 0.1–0.3 | Similar to locust bean gum |
| Xanthan (E415) | 0.05–0.15 | Works cold, small dose |
| CMC (E466) | 0.1–0.2 | Works cold, adds body |
| Carrageenan (E407) | 0.01–0.03 | Stabilises proteins |
| Pectin (E440) | 0.1–0.3 | Mainly in fruit sorbetti |
| Inulin | 1–4 | Fibre, body with little sweetness |
| Mono/diglycerides (E471) | 0.1–0.3 | Emulsifier, drier texture |
| Lecithin (E322) | 0.1–0.3 | Natural emulsifier |