Any food technologists on PH?

[21TonyK]

I need a soft scoop, temperature stable vegetable/meat sorbet with max 5-8% water content. Oh... and a minimum of 12 months life at -20c

And it should remain stable and preserve consistency above 63c without additional thickening on reheat.

Tried baby rice, agar agar, xanthan gum and commercial thickeners but no joy.

Currently playing with off the shelf ice cream improvers etc but not really ideal because of the additional fat requirements.

Bit random I know.

Anyone?

[spicy1]

Not really my area, but have you tried Carrageenan?

I' m not sure how Agar Agar worked for you,but I would definately steer clear of using it.

Dave

[spicy1]

Not really my area, but have you tried Carrageenan?

I' m not sure how Agar Agar worked for you,but I would definately steer clear of using it.

Dave

[wijit]

What are you storing it in (size, seal etc,)? What sort of quantity?

[21TonyK]

spicy1 said:

Not really my area, but have you tried Carrageenan?

I' m not sure how Agar Agar worked for you,but I would definately steer clear of using it.

Dave

Thanks for the reply, haven't tried Carrageenan but its one to put on the list.

Looking at commercial ice cream and sorbet stabilisers at the moment which might do the trick.

[21TonyK]

wijit said:

What are you storing it in (size, seal etc,)? What sort of quantity?

Normal ice cream tubs at the moment, just stored in the freezer. The idea being you can soft scoop whatever is required onto a plate for reheating.

[Troubleatmill]

Try looking at Potassium sorbate - and stick to the legal limit.

And Guar gum as a stabiliser.

[21TonyK]

Troubleatmill said:

Try looking at Potassium sorbate - and stick to the legal limit.

Thanks

Is that as a preservative or would it help with texture?