Ice cream Stabilizer
Ice cream as a complex food consists of small air cells dispersed in a partially frozen, continuous aqueous phase. The smaller the ice crystals in the ice cream, the less detectable they are to the tongue. Especially in the distribution channels of today’s marketplace, the supermarkets, the trunks of cars, and so on, ice cream has many opportunities to warm up, partially melt some of the ice, and then refreeze as the temperature is once again lowered.
Stabilizers are water-soluble polysaccharide extracted from land or marine plants or from micro-organisms which 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.
Without the right stabilizers, therefore, your ice cream products are likely to lack the resilience they’ll need to cope with the journey to the consumer’s table.
Common stabilizers used in ice cream, such as guar gum, carob bean gum and cellulose gum, function to reduce the degree of ice crystal growth by influencing viscosity and other rheological properties, thus limiting the mobility of water in the unfrozen aqueous portion.
The functions of stabilizers in ice cream are:
- Storage stability
- Control over ice crystal growth
- Prevent moisture migration into the package (in the case of paperboard)
- Reduced risk of shrinkage
- Provides some body and mouthfeel without being gummy, and to promote good flavour release
- Improved melting resistance
- Modified sensory properties
- Stronger stand-up properties
- Stabilizes the emulsion to prevent creaming of fat