Freeze-Thaw Stability: Best Hydrocolloids for Ice Cream, Sauces & Soups

Quick answer (TL;DR): A blend of 0.18 % Tara gum + 0.06 % locust-bean gum in frozen desserts—or 0.25 % iota carrageenan in pourable sauces—prevents syneresis and keeps texture smooth after multiple freeze–thaw cycles.

Side by side comparison
Left: control ice cream after 3 freeze–thaw cycles — water weep & grainy texture.
Right: with Cape Crystal iota carrageenan — homogenous and glossy.

Why Gels Break on Thawing

  • Ice-crystal growth: Freezing concentrates unfrozen water, forcing polymers to shrink and expel liquid (syneresis).
  • Protein denaturation: Re-freezing ruptures emulsion membranes, releasing fat or serum.
  • Poor polymer synergy: Single gums often lack elastic recovery once the ice lattice melts.

Recommended Hydrocolloids & Blends

Application Best system Total % w/w Why it works
Ice cream / sorbet Tara 0.18 % + LBG 0.06 % 0.24 % Elastic network slows recrystallisation; LBG adds body
Cream soups Iota carrageenan 0.25 % Soft gel reforms after thaw; resists protein syneresis
Tomato or BBQ sauce Xanthan 0.20 % + Guar 0.05 % 0.25 % Xanthan shear-thins for pour, guar adds cold-body elasticity
Fruit fillings / pies Iota 0.15 % + LM pectin 0.15 % 0.30 % Dual network survives freeze-bake-thaw without weep

 

Process Tips for Maximum Stability

  1. Hydrate fully: Bring carrageenan or pectin systems to ≥ 85 °C for 2 min.
  2. Rapid freeze: Smaller ice crystals cause less mechanical damage.
  3. Limit air: Overrun above 40 % traps pockets that promote ice-growth.
  4. Minimize salt swings: High ionic strength weakens carrageenan on thaw—add chelators (0.05 % citrate) if needed.

Tara Gum • Iota Carrageenan
Freeze-thaw masters—available in 1-lb to 55-lb packs.

FAQs Within the FAQ

Can I use xanthan alone for freeze-thaw?

Up to three cycles, yes—but xanthan lacks elastic recovery; a 3:1 xanthan/guar blend performs better long-term.

Does Tara gum change flavor?

At <0.25 % tara is neutral. Higher levels can slightly dull bright acids—balance with citric acid if needed.

References & Further Reading

  • Goff, H. D. “Freeze-thaw behavior of polysaccharide stabilizers.” J. Dairy Sci. 107 (2024).
  • US FDA CFR §172.842 – Tara Gum; §172.620 – Carrageenan.
  • Cape Crystal Blog – Ice Cream Science.

Written by Edmund “Ed” McCormick CEO and chief formulator at Cape Crystal Brands, supplying clean-label hydrocolloids—thickeners, gelling agents, emulsifiers, and stabilizers—to chefs and food innovators worldwide. He is the author of the 592-page Beginner’s Guide to Hydrocolloids, acclaimed for turning complex food chemistry into practical, kitchen-ready know-how, and he shares further insights through free online calculators, tutorials, and his popular blog.


Last reviewed: 19 June 2025

 

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