Reference, not iteration. Reverse-engineered Modernist Pantry blends. Use at the same dose as the originals. Dry-mix with sugar before adding to base.
Reverse-engineered, ratios unverified — not yet validated in a finished product.
| Ingredient | g per 100g blend |
|---|---|
| CMC (cellulose gum) | 30 |
| Dextrose | 70 |
Use 5g/kg base (2.5g per 500g) — sorbet rate 0.5%. Delivers CMC 1.5g/kg.
Reverse-engineered, ratios unverified — not yet validated in a finished product.
Change pending test — swap iota for kappa. At ≈0.015% carrageenan in the finished mix this is sub-gelling, so iota's soft-gel / freeze-thaw / acid-tolerance advantages can't express. The only carrageenan job left in a dairy base is whey-off prevention via κ-casein interaction — kappa's trace-dose role and the dairy standard. Holds for the near-neutral base assumed here (≈pH 6.5); if pushed acidic (buttermilk, fruit swirl below ≈pH 5) kappa hydrolyses under the 85°C step and the iota case reopens.
| Ingredient | g per 100g blend |
|---|---|
| Guar gum | 42 |
| Iota carrageenan | 5 |
| Dextrose | 53 |
Use 3g/kg base (1.5g per 500g) — ice cream rate 0.2–0.4% (lands ~0.3%).
Work in progress — not yet validated in a finished product. This is the current canonical GELO; supersedes the earlier reverse-engineered MP version.
LBG-dominant, patent-grounded (US5215776 + commercial neutro convention: Cremodan-type guar/LBG/carrageenan + separate emulsifier). LBG up vs guar for recrystallisation control across freeze-store-serve. Kappa, not iota: at ≈0.015% carrageenan in the finished mix the blend is sub-gelling, so iota's soft-gel / freeze-thaw / acid-tolerance advantages can't express; the only carrageenan job left in a near-neutral dairy base (≈pH 6.5) is whey-off prevention via κ-casein interaction — kappa's trace-dose role. If pushed acidic (buttermilk, fruit swirl below ≈pH 5) kappa hydrolyses under the 85°C step and the iota case reopens.
| Ingredient | g per 100g blend |
|---|---|
| Locust bean gum (LBG) | 50 |
| Guar gum | 35 |
| Kappa carrageenan | 8 |
| Dextrose | 7 |
Use ≈0.2–0.25% of mix (1–1.25g per 500g). Needs the 85°C step — LBG and kappa both hydrate hot. Do not substitute guar-only — the guar/LBG synergy is the mechanism; neither works alone at this dose.
Emulsifier dosed separately per recipe, NOT in the dry blend: mono/diglycerides (E471) at ≈0.2% of mix, dispersed into the warm mix. Every authoritative neutro pairs gums with an emulsifier; gums alone do nothing at the fat-air interface.
Reverse-engineered Modernist Pantry "210S" gum acacia + xanthan blend (label: cold-soluble, stable pH 2–9, 250–550 cPs at 1%, dose 0.5–2%). Emulsion/suspension stabilizer — arabic emulsifies and carries bulk, xanthan thickens and suspends. Ratio proposed, not yet bench-checked.