Mono-glycerides and di-glycerides in ice cream

[paulpegg]

I found a recipe for eggless ice cream that calls for mono- and di-glycerides. I have searched but can't find a source. Does anyone know of a source for small quantities of these, or substitutes that will work?

[Anonymous Modernist 2976]

They are also called glycerin flakes. I bought 2 oz from willpowder.com in Florida. That is enough emulsifier to make gallons of ice cream or gelato since they are typically used at the 0.1-0.2 percent level.

Dennis

[Anonymous Modernist 353]

Dennis said:

They are also called glycerin flakes. I bought 2 oz from willpowder.com in Florida. That is enough emulsifier to make gallons of ice cream or gelato since they are typically used at the 0.1-0.2 percent level.

Dennis

I have the frozen desserts book from the CIA and it has a recipe for ice cream additives calling for (from memory)100g of monoglycerides and 100g of diglycerides. The glycerin flakes just say it's a mix of mono and di. Can I assume it's close to 50/50? Does it even matter that much? I already asked willpowder and they weren't sure.

[Anonymous Modernist 393]

Willpowder is your cheapest option, but you can also find it through AUI Swiss, who distributes Ferran Adria's line of texturas products.