They are used to promote a dry, stiff ice cream. Commonly used emulsifiers are: Mono and Di glycerides, Polysorbate 65 or 80, Lecithin and Egg Yokes.
They bind water to inhibit ice crystals. Also helps to maintain a smooth texture and a warmer eating ice cream. Common forms of stabilizers are: Gelatin, Locust Bean Gum, Carrageenan and Sodium Alginate.
Frozen yogurt consists of a mixture of Dairy ingredients such as milk and nonfat milk which have been cultured, as well as ingredients for sweetening and flavoring.
Both are similar to sherbets but contain no dairy ingredients.
Gelato is characterized by an intense flavor, normally lower butterfat than ice cream and a dense consistency. Gelato can contain sweeteners, milk, cream, egg yolks and flavorings.
It has a milk-fat content of between 1 and 2 percent, and a slightly higher sweetener content than ice cream. Sherbet weighs a minimum of 6 pounds to the gallon and is flavored either with fruit or other characterizing ingredients.
Both products must contain 10% milkfat, as well as at least 1.4% egg yolk solids.
By Federal Law, ice cream must contain at least 10% milkfat, before the addition of bulky ingredients, and must weigh 4.5 pounds to the gallon. Anything less than 10% is considered ice milk.
The usual term for the fat content of milk or mix. 10% Butterfat means that 100 pounds of mix or other dairy product contains 10 pounds of milkfat by weight.
The increase in volume of mix due to air being whipped into it. Fifty percent overrun means an increase in volume of 50%, 1 .5 gallons of ice cream from 1 gallon of mix.