{"id":1570,"date":"2025-01-16T16:46:16","date_gmt":"2025-01-16T16:46:16","guid":{"rendered":"https:\/\/www.pastrytech.gr\/?p=1570"},"modified":"2025-01-16T16:49:38","modified_gmt":"2025-01-16T16:49:38","slug":"sorbe","status":"publish","type":"post","link":"https:\/\/www.pastrytech.gr\/en\/2025\/01\/16\/sorbe\/","title":{"rendered":"Stabilizers and Their Role in Sorbets"},"content":{"rendered":"<p class=\"wp-block-paragraph\">Stabilizers are ingredients used to improve the quality of sorbet and extend its shelf life. They are commonly known as hydrocolloids, a term derived from \u201chydro\u201d (water) and \u201ccolla\u201d (glue).\n\nThey are often polysaccharides obtained from plants. For example, alginates and carrageenan are derived from seaweed, while guar gum and locust bean gum are extracted from tree seeds.\n\nStabilizers can also be derived from fruits, such as pectin, or from cellulose sources, such as wood and cotton, as in the case of carboxymethyl cellulose.\n\nIn some cases, stabilizers are of animal origin. This is true of gelatin, which is traditionally produced from the skin and bones of pigs and cattle. Due to its animal origin, gelatin is unsuitable for vegetarian and vegan diets.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Stabilizers are classified as food additives and are therefore assigned **E numbers**. This means that these substances are not typically considered part of a regular diet.\n\nSome stabilizers are sensitive to acidity, such as pectin, while others are not. Certain stabilizers are soluble in cold water, but most require heat to hydrate and dissolve properly. For example, locust bean gum requires a temperature of approximately 85\u00b0C to achieve complete hydration.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Stabilizer molecules are relatively large\u2014larger than sugar molecules, which in turn are larger than water molecules. As a result, stabilizers have a significant effect even when used in small quantities.\n\nThe world of stabilizers is highly complex, and they perform several essential functions in sorbet production.\n\nThey absorb large amounts of water, reducing the amount of free water in the recipe and resulting in a warmer mouthfeel. They also help increase overrun (the amount of air incorporated into the sorbet).\n\nHowever, achieving the right balance is crucial. Too little stabilizer results in low overrun, but excessive amounts can have the same effect.<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>They help stabilize the sorbet by trapping air, resulting in a stable foam.<\/li>\n<\/ul>\n\n\n\n<ul class=\"wp-block-list\">\n<li>They extend shelf life by preventing the growth of ice crystals during storage.<\/li>\n<\/ul>\n\n\n\n<ul class=\"wp-block-list\">\n<li>They slow down the melting rate. This means that the stabilizer helps prevent the sorbet from losing mass as it melts.<\/li>\n<\/ul>\n\n\n\n<ul class=\"wp-block-list\">\n<li>They provide a smooth texture and pleasant mouthfeel.<\/li>\n<\/ul>\n\n\n\n<ul class=\"wp-block-list\">\n<li>They stabilize the sorbet and improve its structure<\/li>\n<\/ul>\n\n\n\n<figure class=\"wp-block-image size-full\"><img fetchpriority=\"high\" decoding=\"async\" width=\"257\" height=\"325\" src=\"https:\/\/www.pastrytech.gr\/wp-content\/uploads\/2025\/01\/icecream.png\" alt=\"\" class=\"wp-image-1573\" srcset=\"https:\/\/www.pastrytech.gr\/wp-content\/uploads\/2025\/01\/icecream.png 257w, https:\/\/www.pastrytech.gr\/wp-content\/uploads\/2025\/01\/icecream-237x300.png 237w\" sizes=\"(max-width: 257px) 100vw, 257px\" \/><\/figure>","protected":false},"excerpt":{"rendered":"<p>\u039f\u03b9 \u03c3\u03c4\u03b1\u03b8\u03b5\u03c1\u03bf\u03c0\u03bf\u03b9\u03b7\u03c4\u03ad\u03c2 \u03b5\u03af\u03bd\u03b1\u03b9 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[&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":1571,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[4],"tags":[],"class_list":["post-1570","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-blog"],"_links":{"self":[{"href":"https:\/\/www.pastrytech.gr\/en\/wp-json\/wp\/v2\/posts\/1570","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.pastrytech.gr\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.pastrytech.gr\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.pastrytech.gr\/en\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.pastrytech.gr\/en\/wp-json\/wp\/v2\/comments?post=1570"}],"version-history":[{"count":0,"href":"https:\/\/www.pastrytech.gr\/en\/wp-json\/wp\/v2\/posts\/1570\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.pastrytech.gr\/en\/wp-json\/wp\/v2\/media\/1571"}],"wp:attachment":[{"href":"https:\/\/www.pastrytech.gr\/en\/wp-json\/wp\/v2\/media?parent=1570"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.pastrytech.gr\/en\/wp-json\/wp\/v2\/categories?post=1570"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.pastrytech.gr\/en\/wp-json\/wp\/v2\/tags?post=1570"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}