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Ice Cream Stabilizer Calculator

Calculate the precise amount of stabilizer needed for your homemade ice cream, ensuring perfect texture and melt resistance.

Batch details

Enter the total weight of your ice cream mix in grams (e.g., 1000 for 1 kg).

Mix profile

Base type*
Select the primary base of your ice cream mix.

Stabilizer selection

Stabilizer type*
Choose the type of stabilizer you plan to use.
Desired texture strength*

Results

Suggested Stabilizer Percentage:

0%

Stabilizer to add:

0 grams

This is approximately 0 teaspoons or 0 tablespoons.

This amount helps achieve your desired texture, reducing ice crystal formation and improving melt resistance. If the percentage is at the minimum (0.02%) or maximum (0.6%), it indicates the calculation hit the recommended limits for stabilizer use.

Made with Minform

How to calculate Ice Cream Stabilizer?

The Ice Cream Stabilizer Calculator estimates the optimal amount of stabilizer needed for your ice cream batch based on its composition and desired texture.

The formula used is: stabilizer_grams = Wg × final_percent / 100. Here, Wg is the total batch weight in grams, and final_percent is derived from a base_pct adjusted by factors like fat, sugar, and desired texture.

Using the Ice Cream Stabilizer calculator: an example

Example: For a 1000 g batch, cream-based, with 12% fat, 14% sugar, using xanthan gum, and aiming for a standard texture.

Step-by-step calculation:

  1. Determine base stabilizer percentage: For cream-based, xanthan, standard texture, let's assume a base of 0.25%.
  2. Adjust for fat and sugar: With 12% fat and 14% sugar, minor adjustments might lead to a final_percent of 0.28%.
  3. Calculate grams: 1000 g × 0.28% / 100 = 2.8 grams.

This calculator simplifies finding the precise stabilizer amount for perfect ice cream.


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