PREPARING THE MIX. FILLERS AND BINDERS 149 



Gelatin, gum tragacanth and other binders are pre- 

 pared with sugar and sold under various commercial 

 names. Powdered arrow root, sago, Iceland moss, gly- 

 cerine, etc., are occasionally used in ice-cream making, 

 but have no great commercial importance. 



Ice cream that is to be used in soda water must con- 

 tain sufficient binder to prevent it from being broken up 

 and dissolved by the jet of soda. Cream made especially 

 for fountain use frequently is of lower fat content and 

 higher gum or gelatin content than the product made 

 for the regular trade. 



Most ice-cream manufacturers use some one of the many 

 prepared binders or fillers. These latter are usually ob- 

 tained in powder form. A certain amount of this powder 

 is thoroughly mixed with the dry granulated sugar. Then 

 some cream is added and the whole stirred to form a thick 

 paste. By first mixing the sugar and filler the danger of 

 lumping is much lessened. More cream is gradually 

 added to the sugary paste until a uniform emulsion is 

 formed. This is then strained into the definite amount 

 of cream to be frozen. The whole is thoroughly mixed 

 and at once put into the freezing can. About five and 

 one-half gallons of mix make ten gallons of ice cream. 



Great care should be taken in preparing the mix not 

 to add too much of the filler and binder at the expense of 

 butter fat. Too much filler or binder is likely to cause 

 a sticky and soggy body. Such ice cream is more like 

 flavored tough pudding, and is not relished. Ice cream 

 of this character is also more likely to coat the inside 

 of the mouth of the consumer with a sticky and slimy 

 layer. 



