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A stabilizer (also called neutro, base, or emulsifier blend) is a mix of thickeners and emulsifiers that gives gelato its smooth texture, controls ice crystal growth, and improves body and meltdown.
Common components: locust bean gum, guar gum, carrageenan, tara gum, mono & diglycerides of fatty acids, CMC.
Where to get it:
Important: Many commercial stabilizers contain sugars (sucrose, dextrose) as fillers. If yours does, enter the sugar amounts below so the calculator can subtract them from the PAC budget. Check the ingredient label or tech sheet. If your stabilizer is sugar-free (pure gums), just enter 0 for the sugar fields.
50 g of fiber will be added automatically for alcoholic recipes.
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This calculator is provided "as is" for educational and professional reference purposes only. The results are mathematical estimates based on the balancing method and the ingredient data you provide. The accuracy of any recipe depends entirely on the correctness of your inputs (fat %, sugar %, SML %, grams) and on the actual composition of your raw materials, which may vary by supplier, batch, and season.
No software can replace the experience, taste-testing, and professional judgment of a trained gelato maker. Always verify your recipes through small test batches before scaling to production. Texture, overrun, flavor balance, and serving conditions are influenced by many factors beyond what any formula can capture.
This tool does not assess or guarantee food safety, allergen compliance, shelf life, pasteurization requirements, or regulatory conformity. You are solely responsible for ensuring that your recipes comply with all applicable food safety laws and hygiene regulations in your jurisdiction (e.g., HACCP, EU Reg. 852/2004, FDA 21 CFR, etc.).
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