Application and Functions of Stabilizers in Ice Cream

Abstract

Ice cream as a complex food consists of small air cells dispersed in a partially frozen, continuous aqueous phase. Its desired quality is achieved by both proper processing and formulation. Stabilizers are substances that, despite their low usage level in ice cream mix, have very important functions, such as increase in viscosity of ice cream mix, aeration improvement, cryoprotection, and control of meltdown. Various materials, including both commercial and local gums, have been used as stabilizers. In this review, types of stabilizers, their functions, and limitations on excessive use of stabilizers in ice cream are discussed.

Keywords:

• functional properties
• hydrocolloids
• rheology
• wheying off
• sensory evaluation

Acknowledgment

The authors are especially indebted to Professor Bruce Tharp, who read and commented on a draft of manuscript. We also thank Professor Douglas Goff, Professor Richard Hartel, Professor David Smith, and Professor Alan Muhr for sending some of their valuable articles.