Does anyone know any replacements for emulsifiers like carrageenan?

nessie7918

I wanted to make some sorbet that would be really creamy… like the stuff you get at Cold Stone. The problem is I have a crappy ice cream maker!

I heard that emulsifiers that keep it creamy, like xanthan gum and carrageenan, are really bad for you.. Does anyone know of any emulsifiers that are unprocessed? Or at least some tips to give my sorbet a better texture?

Thanks!