Moscow, Moscow, Russian Federation
Moscow, Russian Federation
Most commercial ice-cream stabilizing systems contain guar gum, carboxymethil cellulose, and carrageenan with ≤70 % emulsifier. A lower share of hydrocolloids is likely to affect the consistency and structure of the finished product as creamy ice-cream simply cannot contain less than 0.5 % hydrocolloids. This research measured the correlation between the quality indicators of creamy ice-cream and three different mass fractions of stabilizers: reduced (Sample 1, 135 %,), optimal (Sample 2, 0.2 %), and increased (Sample 3, 0.235 %). The content of emulsifier content remained the same (0.3 %). The experiments relied on advanced rheological, microstructural, and thermostatic research methods. As the content of stabilizers grew, the dynamic viscosity increased 1.5 and 2.1 times, compared to Sample 1. The high dynamic viscosity increased the mechanical impact on the product during freezing, as well as the number of agglomerates of fat particles. Larger contents of stabilizers reduced the conditional viscosity, adhesive force, and stickiness, which could be characterized as a positive effect. The content of stabilizers had no significant effect on the dispersion of ice crystals and air phase, but the increase in their proportion improved their stability during storage. As the increased viscosity and the share of agglomerated fat grew, the increasing proportion of stabilizers improved the thermal stability. The optimal mass fraction of stabilizers with guar gum and carboxymethil cellulose of sodium salt should not go below 0.2 % in economy class ice-cream.
creamy ice-cream, guar gum, carboxymethil cellulose, viscosity, conventional hardness, dispersion of structural elements
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