Emerging Natural Hydrocolloids

21 New Hydrocolloids in Ice Cream

Fatemeh Javidi and Seyed M.A. Razavi

Food Hydrocolloids Research Center, Department of Food Science and Technology, Ferdowsi University of Mashhad, Food Hydrocolloids Research Center, PO Box: 91775‐1163, Mashhad, Iran

21.1 Introduction

Ice cream is a desired preference of people as a frozen dessert which is prepared by processing ingredients such as milk, cream, stabilizer, emulsifier, sugar, and flavoring substances. The microstructure of ice cream is identified as a complex colloidal system with multiple phases which is mainly composed of fat globules, air bubbles, and ice crystals in a highly viscous solution of sugar, polysaccharides, and milk proteins, known as the matrix (Figure 21.1). The final quality of this product is mostly affected by the nature and concentration of ingredients and the different processes used in the ice cream production [1]. Stabilizers are a group of water‐soluble or water‐dispersible biopolymers used in ice cream formulation. They have a number of functions: stabilizing the mix to avoid wheying‐off, providing a stable foam resulting from controlled incorporation of air in the freezer, retarding or reducing ice and lactose crystal growth during “heat shock,” helping to suspend flavoring agents in the mix, decreasing the moisture migration from ice cream to the package or air, contributing to easier pumping, improving the melting resistance of ice cream, and providing a smooth and desirable texture and ...