View source for Freeze-thaw stability

gels that may be frozen and thawed repeatedly.&nbsp; Many gels begin to degrade after freezing; only one freeze-thaw cycle is advised.&nbsp; When an unstable gel is frozen and thawed, its texture and structure may be compromised.&nbsp; To offset this effect and promote freeze-thaw stability, a second thickening hydrocolloid([http://chefpedia.org/wiki/index.php?title=Guar_Gum guar gum], [http://chefpedia.org/wiki/index.php?title=Locust_Bean_Gum&action=edit carob gum]) may be added to the gel system. 








<pre>Referenced from: David Arnold, The French Culinary Institute; Dept. of Education
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