Ice Cream Stabilizer
Ice-cream stabilizers include hydrocolloids (gums) and emulsifiers, which together have a positive effect on the quality and texture of ice-cream.
The role of hydrocolloidal stabilizers on ice cream:
- Improved softness
- Creating a uniform product
- Creating melt resistance
- Preventing serum detachment
- Producing sustainable foam
- Reducing the transmission of moisture from the product to the air packaging
- Preventing wrinkles during maintenance and providing a higher possibility of proper transportation
Of course, the most important role of hydrocolloid stabilizers in ice cream is to prevent the growth of ice crystals during temperature fluctuations during storage.
These colloids include alginates, gelatin, Arabic gum, guar, karaya, carob seed, carrageenan and CMC.
The role of emulsifier in ice cream:
- Providing good, smooth texture by slowing the product’s melting rate
- Improving the creamy taste of ice cream
- Reducing freezing point
- Improving aeration and volume of ice cream
- Stabilizing air cells in ice cream
- Unsaturated emulsifiers are more likely to interfere because of the greater translocation of proteins from the droplet surface, which weakens the intermediate layer.
- Emulsifiers absorb fat droplets and replace some proteins and weaken the membrane.
- Creating nucleus and enhancing nucleation to accelerate lipid crystallization
- Ageing time depends on the amount of ice cream nucleus oil, fat crystallization and type of emulsifier.
List of emulsifiers, stabilizers approved by Elementarius Codex by E Code:
- Fruit Milk Ice Cream Formulation
- Suggested emulsifiers
- Mono / Diglycerides: Surfactants
- Saturated monoglycerides: such as GMS
- GMO unsaturated monoglycerides
- Polysorbate 65 and 80