Cuisine Tech Cremodan Ice Cream Stabilizer, 16 Ounce

I have just started making keto ice cream. There are many challenges associated with making ice cream that doesn't contain any sugar. The sugar in regular ice cream does more than just sweeten it. It is an important structural component. While this product won't solve all of the problems in making homemade keto ice cream, I think it's the best possible solution as an emulsifier and stabilizer. The emulsifiers in this product (mono & diglycerides) are more effective than using eggs alone. The combination of multiple stabilizers (sodium alginate, locust bean gum, carrageenan, guar gum) is more effective than using just a single product, such as guar or xanthan gum, alone. The blend has a synergistic effect and the ratios are professionally calibrated.

Worth every penny. I was able to make an authentic Italian mango sorbet with this stabilizer, without any sugar and it tastes exactly like the one I tried in Italy, so creamy and delicious, unbelievable. For sugar substitute I used a mix of erythritol and xylitol and also some inulin.

Pricey but it definitely makes the difference in a finished product. I'd recommend going in with a friend or friends who make homemade ice cream and dividing the product up because it's somewhat short dated? Not sure why? This is the only one I've been able to find on Amazon so there may be others out there but I haven't found them yet.I would describe the finished Ice Cream product as chewy slow to melt in your mouth, creamy smooth texture. No grit or ice crystals like with other homemade recipes that I've used before with armature success. This is the closest I've ever been to a commercial ice cream product as far as consistent texture.The only issue I have with the product is it's short dating. There's no way I'm going to use a pound of this stuff.

I'm sure it's a great product but I was pretty disappointed when I realized this expires in 3 months.

Provides stability without adding too much viscosity. However, ice cream mix will be slightly gelatinous after aging. This isn't an issue since the churning of the dasher will smooth out the mix while freezing. I use about 3/4 to 1 teaspoon per quart. I had previously used Thick-It-Up Low Carb Food Thickener at 1/2 teaspoon per quart. It also works well in ice cream.

Sorry I ever bough Cremoday to stabilize my ice cream. I only used 2.5 grams and it changed the texture of my cream. I feel like I wasted $40.00

Cremodan 30 really works for me. I've been making non dairy, low fat, sugar free ice creams, (or should I say frozen treats?) for a couple of years.After the treats sat in the kitchen freezer for about 24 hours, they would form ice crystals and be difficult to scoop. Until I tried Cremodan, the best stabilizers were a mix of xanthan and guar gums along with a little ethyl alcohol. However, in a mild flavor like vanilla, you could taste the alcohol and adding more gum would produce a somewhat slimy texture. Looking for a better stabilizer, I decided to try Cremodan 30. I followed the directions on their website and bingo! Even after several days, there are no ice crystals and the treats are easy to scoop. To each 1/2 gallon batch, I add 2 heaping teaspoons.

Ordered the cremodan brand but got sent the Cusine Tech brand with the Cremodan sticker on the box!!! Havent tried the product yet.