Study On The Application Of Mixed Emulsifier-Stabilizers In Ice Cream

Adding high quality of mixed emulsifier-stabilizers in ice cream can improve thestructure and the quality of ice cream effectually. Now, glyceryl monostearate, sucrose fattyacid esters, gelatin, xanthan gum, sodium carboxymethyl cellulose, sodium alginate,carrageenan and guar gum etc., were mainly in common use. Any emulsifier or stabilizerhas its strongpoint and shortcoming, can not satisfy all functions entirely. It's difficult toreach the perfect effect with adding single emulsifier or stabilizer. There have enormoussynergistic interaction between emulsifiers and stabilizers, as well as mixedemulsifier-stabilizers and food system. So, we should choose emulsifiers and stabilizersrationally in production of ice cream, in order to achieve the best effect.In this paper, we had study detailed of the emulsifiers and stabilizers in ice cream, anddiscussed their influence to the quality of ice cream through adding different emulsifiersand stabilizers and changing their tret. Then, we founded the best formula of mixedemulsifier-stabilizers by the orthogonal test. The study provided a basis for factories toimprove the quality and reduce the cost of ice cream.The basic formula of ice cream, ingredients, processing equipment and processingconditions were all changeless in the test.1 Study on the quality of stabilizers in ice cream(1) Single stabilizer's effect on viscosity of ice cream was studied. The resultsshowed that xanthan gum and sodium alginate has the similarly effect on viscosity of iceCream, as well as guar gum and sodium carboxymethyl cellulose. So, we can get the sameeffect between them.(2) However carrageenan and guar gum have great effect on overrun of ice cream,and sodium carboxymethyl cellulose has little effect.(3) Single stabilizer's effect on melting resistance of ice cream was studied. The results showed that carrageenan provided the best melting resistance; sodium alginate,gelatin and xanthan gum provided better melting resistance; guar gum and sodiumcarboxymethyl cellulose provided little enhancement.2 Study on the quality of emulsifiers in ice cream(1) Different emulsifiers has little effect on viscosity of ice cream by the study. So,we could pay attention to stabilizer's effect only.(2) Study the influence on overrun of different emulsifiers in ice cream, we foundedthat overrun could get to the best point when glyceryl monostearate and sucrose fatty acidesters added the same tret.(3) Melting resistance of ice cream would increase by the increase of emulsifiers'HLB. Therefore, we could increase melting resistance effectively by mixed emulsifiers andadjusted HLB.3 Study on the quality of mixed emulsifier-stabilizers in ice cream(1) Orthogonal test showed that optimal ingredient, of ice cream was 0. 012%carrageenan 0.15% guar gum 0.1% xanthan gum 0.15% gelatin 0.1% glyceryl monostearateand 0.1% sucrose fatty acid esters.(2) Adding the best mixed emulsifier-stabilizers in the low fat ice cream, the qualityof ice cream improved greatly, such as its structure overrun and melting resistance. The bestmixed emulsifier-stabilizers can also use to low fat ice cream, and have good value for icecream factories.