Natural antifreezing agent for Ice Creams

Hi everyone. I'm trying to come up with a plant based ice cream using an ice cream machine/churner. However, the hardening is unavoidable after 24 hours. Since…

1. Food R&D Emeritus reply

   Glycerin or glycerol is an effective antifreeze; It's food safe, environmentally friendly and natural..

2. Adrita Banerjee reply

   Thanks for the suggestion. But glycerol/glycerin is still an additive. I'm looking for a natural alternative which is not commercially produced or manufactured in the lab

3. Food R&D Emeritus reply

   ..🤔 BTW... It does not make sense.. You make an ice cream so you had freeze it up to harden... If your ice cream formulation is balanced and freezer temperature is right then you…

4. Michael Bryanton reply

   Sugar and fat are going to mitigate hardening of your frozen dessert (it's not ice cream). Dry modifying the amounts of these. If you are going for low fat and/or low sugar you ar…

5. Ndukwe O. reply

   It's difficult to find a raw ingredient or non additive that will perform that role. What you're looking for from your description is an emulsifier and stabilizer that will preven…

6. Ndukwe O. reply

   https://www.fiberstar.net/2020/06/02/natural ice cream using citrus fiber blog/ Citrus fibre, it can be labeled as citrus flour. I have used it for some other product.