Category: Food > Gelato
One fascinating aspect of traditional Italian gelato is the use of a small amount of stabilizer, typically derived from natural sources like guar gum or carrageenan. This ingredient not only helps maintain the smooth and creamy texture of gelato but also plays a crucial role in enhancing the overall flavor profile. By preventing the formation of ice crystals, these stabilizers ensure that the gelato remains velvety and allows the rich flavors of the ingredients—like fresh fruits, nuts, or chocolate—to shine through without being diluted by ice. This technique is part of what makes gelato distinctly different from regular ice cream, resulting in a denser, more flavorful treat that melts beautifully in your mouth.