Gelatina en Egullet
Cornstarch en Egullet
Locust Bean Gum en Egullet
Cornstarch en Cookscience
Defensa de los estabilizadores en Serius Eat
Arrowroots Starch en Serius Eat
Goma Xantica en The Kitch
Estabilizadores en Serius Eat
Hidrocolicos en Khymos
Estabilizadores por Laiskonis: Stabilizers collectively refer to a category of additives—most often polysaccharide hydrocolloids—that act upon the water phase alone. Technically speaking, stabilizers do not interact with or directly influence emulsions of fat and water.
Stabilizers are responsible for adding viscosity to the unfrozen portion of the water contributing to overall mouth feel, and enhancing the ability of the base mix to hold air during the freezing process. Binding water stabilizes it, so that it cannot migrate within the frozen product. Without the stabilizers, the ice cream would become coarse and icy very quickly due to the migration of this free water and the growth of existing ice crystals. Stabilizers improve (slow) meltdown and help to prevent thermal shock.
Gums vs. Maicena en Reddit
Gums, like xanthan, locust bean, guar, and carrageenan are superior to starches in many ways. They work in much smaller quantities, they have zero detectable flavor of their own (cornstarch actually imparts a corn flavor which can be noticeable in some ice creams), they offer superior flavor release (they don't mute flavors as much as other thickeners, especially if the flavors are water-soluble), and because there are so many to choose from, and they tend to work synergistically, it's easy to design a blend that has the exact textural qualities you want.
"Gelato" technically doesn't mean anything, but if you look broadly at Italian gelato traditions, you'll see some broad differences distinguishing them from most American ice cream.
They are generally much lower fat (often below the 10% threshold that ice cream must legally have in the U.S.), much denser (overrun can be 10% or under) and are generally served at lower temperatures. It's typical for them to be frozen just a bit colder than what comes out of the machine. Traditional gelatos don't keep well and need to be made fairly soon before serving. They tend toward more vibrant, intense flavors—not as vibrant as sorbets, but more than richer styles of ice cream.
I've noticed that a lot of American pastry chefs make ice creams that fit the gelato description. Possibly because their ice creams are served after heavy meals, and along with other dessert components. So intensity of flavor is a plus, while heaviness / richness is a minus.
I've written a fairly technical primer on ice cream stabilizers here: http://underbelly-nyc.blogspot.com/2016/05/ice-cream-stabilizers.html. This information is mostly for pastry chefs or serious home ice cream makers. It doesn't try to address the concerns of manufacturers.
