Ice-cream stabilizers

Ice milk is a frozen product which has less fat (2—7%) and slightly more nonfat milk soHds than ice cream. Stabilizers and emulsifiers are added. About half of ice milk produced is made as a soft-serve dessert, produced in freezers with an overmn of 40—100%. 

Hydrocolloids for ice cream stabilization must fill the following requirements in addition to providing heat shock protection during temperature fluctuations 16). 

Many hydrocolloids may fulfill one or several of the requirements of a fully balanced ice cream stabilizer and still present production problems. For this reason most stabilizers are blends of several hydrocolloids provided for the specific type of frozen confection being manufactured. Soft-served ice cream and ice milk present other production and distribution problems and require substantially different blends of gums. Many studies and comments have been made on the types and levels of hydrocolloids used for stabilizing ice cream, ice milk, and mellorine (5, 6, 8, 15, 16, 2Ir 27). 

Milk fat and milk solids-not-fat (MSNF) are most commonly obtained from cream and condensed skim milk, but may also be obtained from a combination of fluid milk, condensed whole milk, frozen cream, frozen condensed milk, nonfat dry milk, dry whole milk, and butter. Sweeteners used in the mix normally include a combination of liquid or dry sucrose, corn sweetener, high-fructose corn sweetener, and corn syrup solids. Ice cream stabilizers are formulated to contain one or more polysaccharide hydrocolloids, e.g., carboxymethyl cellulose, locust bean gum, carageenin, alginate, and other gums. Ice cream emulsifiers normally contain monoglycerides and diglycerides of palmitic and stearic... 

Byco. [Ctoda Inc.] Gelatin NF sizing, textile and paper adhesives, cements, capsules for medications, matches clarifying agent sotective colloid in ice cream stabilizer, thickener, tex-turizer in food. 

Algin is the most important ice cream stabilizer in both the United States and Great Britain. In concentrations of the order of 0.25% it functions primarily to maintain the smooth texture of the ice cream by retarding ice crystal growth during storage. 

In studies on the effect of polysaccharides as ice-cream stabilizers, the gum from Khaya grandifoliola was most effective. The viscosity effect was low but the polysaccharide had a wide range of desirable effects. 

Ice cream stabilizers (such as guar, carboxymethyl cellulose, xanthan) are used to produce smoothness in body and texture, reduce ice and lactose crystal growth during storage, provide product uniformity and resist melting [15,47]. Freezing is usually done at a temperature of about -7 °C, with about 75% of the water being turned to ice [38]. 

Ice cream stabilizer, cheese coagulator, bonding antioxidant for... 

Chem. Descrip. Mono- and diglycerides and polyglyceryl esters of fatty acids Ionic Nature Nonlonic Uses Ice cream stabilizer... 

L. is mainly used in the food industry as an ice cream stabilizer, and in processed cheese, diet food, extruded meat and as a water retarder in doughs. L. is also an emulsifier and stabilizer in dressings (- food additives). Technical applications include textile printing, oilfield chemicals... 

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