Effect of Different Types of Stabilizers and Emulsifiers on the Quality and Characteristics of Ice Cream

Mengya SUN; Shan LIU; Wenjuan GU; Siying QU; Zhihua PANG; Xinqi LIU

doi:10.13386/j.issn1002-0306.2020070130

Volume 42 Issue 8

Apr. 2021

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Science and Technology of Food Industry > 2021 > 42(8): 75-80. > DOI: 10.13386/j.issn1002-0306.2020070130

SUN Mengya, LIU Shan, GU Wenjuan, et al. Effect of Different Types of Stabilizers and Emulsifiers on the Quality and Characteristics of Ice Cream[J]. Science and Technology of Food Industry, 2021, 42(8): 75−80. (in Chinese with English abstract). doi: 10.13386/ j.issn1002-0306.2020070130.

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Effect of Different Types of Stabilizers and Emulsifiers on the Quality and Characteristics of Ice Cream

Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology & Business University, Beijing 100048, China

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Received Date: July 12, 2020
Available Online: January 27, 2021

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Abstract

Abstract

Three different types of stabilizers carrageenan (ionic polysaccharide), guar gum (non-ionic polysaccharide) and gelatin (protein), and two types of emulsifiers glyceryl monostearate (MG, HLB = 3.8) and tween 80 (HLB = 15) were studied in the application in ice cream. The effects of stabilizers and emulsifiers on physical properties (viscosity, overrun and melting rate) and sensory properties (viscosity, smoothness, fusibility and grainy sense) of ice cream were investigated. MG induced higher overrun and better anti-melting property than tween 80, and similar viscosity of the ice cream mix were observed. Among the three stabilizers, carrageenan showed the most significant on viscosity (P<0.05), which also induced the best anti-melting property, with the melting rate as low as 4.7%. Guar gum showed the best effect on the overrun. The combination of MG and carrageenan resulted in mix viscosity and melting rate was the best, 898.35 cp and 4.74%, respectively. While the combination of MG and guar gum showed the highest overrun at 66.95%. Furthermore, combinations of MG as emulsifier and guar gum and carrageenan as stabilizer were investigated in ice cream. The results showed that the mass ratio of carrageenan to guar gum was 1:1.5 when the total amount of stabilizer was 0.25%, the mix viscosity (1036.5 cp), melting resistance (melting rate 17.4%) and the total sensory score of ice cream reached the highest.
- ice cream,
- stabilizer,
- emulsifier,
- viscosity,
- overrun,
- melting rate

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