Research Progress of Effect of Stabilizer on Melting Resistance of Ice Cream

Yue ZHOU; Lizeng LIU; Aiguo LIU; Ying XU; Huajin JIN; Jingran KANG; Jun XU

doi:10.13386/j.issn1002-0306.2022090159

Volume 44 Issue 13

Jun. 2023

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Science and Technology of Food Industry > 2023 > 44(13): 440-449. > DOI: 10.13386/j.issn1002-0306.2022090159

ZHOU Yue, LIU Lizeng, LIU Aiguo, et al. Research Progress of Effect of Stabilizer on Melting Resistance of Ice Cream[J]. Science and Technology of Food Industry, 2023, 44(13): 440−449. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2022090159.

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Research Progress of Effect of Stabilizer on Melting Resistance of Ice Cream

1.
College of Biotechnology and Food Science, Tianjin University of Commerce, Tianjin 300134, China
2.
Yili Yinuo Technology (Shanghai) Co., Ltd., Shanghai 200245, China

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Received Date: September 14, 2022
Available Online: May 03, 2023

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Abstract

Abstract

The resistance to melting is an important indicator of the quality of ice cream. During transport, storage and distribution, poorly melting resistance ice cream will inevitably become deformed due to fluctuations in ambient temperature, which in turn will affect the consumer experience, product sales and even the brand's reputation. Stabilisers are crucial to the melting resistance of ice cream. This paper reviews the mechanisms of stabilisers on ice cream melting resistance, the properties of different anionic/non-ionic stabilisers and their mechanism of actionon ice cream resistance, mainly in terms of gel formation, inhibition of ice crystal growth and enhancement of ice cream serum phase viscosity. Furtherly, it provides theoretical guidance for the development of cultural and creative ice cream, ice cream with complex structure and ice cream circulation.
- ice cream,
- melting resistance,
- anionic stabilizers,
- non-ionic stabilizers,
- structure

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References

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