Studies And Applications Of The Mixed Emulsifying Stabilizer In Ice Cream And Sorbet

Ice-cream is sort of semi-solid cold food.Their compositions are milk,sugar,Chocolate, legumes,Emulsifying Stabilizer,and fruit juice etc.They are high-nutrition food.The food additives are important raw material in the food industry.Because they can improve the food quality.The mixed food additives were composite by several food additives that they were processed.The mixed food additives can improve the food quality a lot and can derive other new functions.The goal of the Studies of the characteristics of mixed emulsifying stabilizer of ice-cream and sorbet is to make good formula for ice-cream process.There are:1.After compared with several different sole stabilizer,emulsifier and mixed of these,we can find the mixed additives can improve the expansion rate and controls the melting rate a lot.2.Through the Orthogonal test of formula of the ice-cream and sorbet,we can obtained their good formula,there are:good ice-cream formula:sugar16%,powdered milk10%,cream8%,starch3%,mixed emulsifying stabilizer0.5%.good sorbet formula:sugar18%,Glucose syrup8%,Watermelon juice10%,Sodium citrate0.25%,mixed stabilizer0.3%.3.Through the orthogonal test of formula of the mixed emulsifying stabilizer,we can obtained their better formula,there are:mixed ice-cream emulsifying stabilizer:Guar gum0.14%,Xanthan gum0.02%, Carrageenan0.03%,CMC-Na0.06%,Glycerol monostearate0.075%,Sucrose esters of fatty acids0.075%.mixed sorbet stabilizer:Guar gum0.15%,Xanthan gum0.04%,Carrageenan0.06%, CMC-Na0.05%.4.Through the same method of test,we can obtain several mixed formula of ice-cream and sorbet they can applies in Different variety of ice-cream and sorbet process.