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Emulsifiers are being added to ice cream in order to maintain the emulsion of the ice cream
mixture, to make the ice cream smooth and easy to handle, and to increase its resistance to
melting. Therefore, the present study was design to investigate the effect of different
emulsifiers (mono & di glyceride (MDG), polysorbate 80 (P80), the mixture of polysorbate 80
and mono & di glyceride (80: 20) and lecithin) on stability of an ice cream mixture and finally to
select the best emulsifier and stabilizer blend for the ice cream manufacturing process.
Samples were prepared using four different emulsifiers that were analyzed for physicochemical (melting properties, fat, total solids, appearance and overrun) and sensory
characteristics. The mixture of MDG and P80 incorporated ice cream had the highest melting
resistance while lecithin incorporated ice cream the lowest melting resistance. Overrun, total
solids percentage and fat percentage were significantly affected (P<0.05) by the treatments.
Physicochemical parameters (overrun, total solids and fat) revealed that the mixture of MDG
and P80 was the best emulsifier which can be used for emulsifying ice cream. Better
appearance was shown by the ice cream prepared using a mixture of MDG and P80 when
compared with the other three emulsifiers. On organoleptic evaluation the highest scores were
awarded to the lecithin incorporated ice cream while the lowest scores were awarded to the
P80 incorporated ice cream. It was found that different emulsifiers affected the texture and the
quality of the ice cream.
Kelgum (MDG = 0.3%), Ice pro (propane-1,2-diol = 0.3% & MDG = 0.15%) are some of the
emulsifier and stabilizer blends which are mainly used in the ice cream industry. Heat shock
treatment was tested for Kelgum and Ice pro. Following heat shock treatment, samples were
evaluated by paired comparison for sensory properties and physical appearance.
Following heat shock and paired comparison sensory evaluation, the highest scores were
awarded to the Ice pro incorporated ice cream followed by the Kelgum incorporated ice cream.
In conclusion the physical appearance of the Ice pro incorporated ice cream was better than
that with Kelgum, due to the smoother texture, low ice crystal formation and taste.
