Stabilizers & Fibers
Substitutes for Lambda Carrageenan in gelato
Lambda carrageenan is a non-gelling, cold- and hot-water-soluble polysaccharide extracted from red seaweed. In gelato it acts as a secondary stabilizer that binds water and casein to give body and creaminess without gelling the mix. Closest matches on the balancing numbers, ranked. Swap and adjust as noted.
Nearly interchangeable on the balancing numbers: swap ~1:1 and choose on flavor, color, cost or availability.
Nearly interchangeable on the balancing numbers: swap ~1:1 and choose on flavor, color, cost or availability.
Nearly interchangeable on the balancing numbers: swap ~1:1 and choose on flavor, color, cost or availability.
Nearly interchangeable on the balancing numbers: swap ~1:1 and choose on flavor, color, cost or availability.
Nearly interchangeable on the balancing numbers: swap ~1:1 and choose on flavor, color, cost or availability.
See the swap in a real recipe
Free balancer · no signup wall · watch PAC, POD and Total Solids move as you switch ingredients.
Open the balancer