So because gumming agents aren't exclusively used for ice cream, I know nothing about food science? What kind of moron logic is that? Why bring up sorbet when this thread is about ice cream? But since you did... did you know that sorbet doesn't absolutely need gum gar? It's been happening for centuries.shutterbug wrote: ↑Aug 26th, 2017 2:46 pmThose of you who rag on having guar/carob gums, etc in ice cream have no clue how food science works and what those ingredients are. Sure Breyers uses them to cheapen ice cream but
for things like sorbet you absolutely have to have them unless you like eating icy popsicles.
Although it seems obvious, maybe I just need to be more specific... Oils, glycerides, gums, carrageenan... these are things I don't want to see in my ice cream because it messes with the flavor and texture.