Which ingredient is COMMONLY used as a stabilizer for ice cream?

The common ingredient used as a stabilizer for ice cream is gelatin. Gelatin, derived from collagen found in animal bones and skin, helps to improve the texture and mouthfeel of ice cream by preventing the formation of ice crystals. This results in a smoother and creamier product, as it allows the ice cream to maintain its structure and not become overly hard or icy when frozen.

While other options like agar, pectin, and xanthan gum also serve as stabilizers, they are less commonly used in traditional ice cream formulations. Agar, a vegetarian alternative to gelatin, is often used in vegan recipes or specific types of confections. Pectin, primarily utilized in jams and jellies, helps with gelling and thickening rather than stabilizing ice cream's texture. Xanthan gum, a polysaccharide used in various food applications, can provide stability but is not as widespread in ice cream production compared to gelatin. Therefore, gelatin remains a favored choice in the industry for its effectiveness and familiarity in creating a desirable ice cream consistency.