I am currently developing a vegan ice cream (legally a vegan frozen dessert). I was wondering if anyone can advise on the right choice of preservatives, emulsifiers and stabilisers that can go well with this product. It is a natural and organic product. Hence adding igredients for extending shelf life and obtaining a great texture could be challenging.
I am still in the R&D phase and have been experimenting with a few ingredients to form the base first. Subsequently when the base is ready, I shall incorporate the flavours.
Quick brief on the ingredients I am planning to use -
base/milk or cream - coconut milk, coconut cream, almond milk, almond butter, cocoa butter, cashew milk/butter
base/protein - pea, brown rice protein
stabilisers - guar or Xanthan or gellan
Appreciate your suggestions. Thank you.