Application of Emulsifier in Ice Cream

- Jul 01, 2019-

Emulsifier is a kind of substance with hydrophilic and lipophilic groups in molecule, which can be situated between oil and water. It can disperse well in the middle of the other side and form stable emulsion . The composition of ice cream is complex. The function of adding emulsifier in the mixture can be summarized as follows: 

1) Emulsifying, making fat ball micro-emulsifying and stabilizing; 

2) Dispersing, dispersing and stabilizing molecules other than fat ball; 

3)The stabilization of the ice cream can be improved by foaming, which can improve the foaming power of the mixture and refine the bubbles during the freezing process, improve the heat resistance of the ice cream at room temperature, improve the storage property and reduce the changes of the products during storage, and prevent or control the formation of coarse ice crystals to make the ice cream fine.

ICE Cream

Stabilizers, also known as stabilizers, are hydrophilic, so they can improve the viscosity of feed and the swelling rate of cold drinks of dairy products, prevent the production of large ice crystals, reduce the rough feeling, and have strong resistance to the melting effect of cold drinks of dairy products, which also makes the products difficult to melt and recrystallize, and can improve the structure state in production. There are many kinds of stabilizers, which have been introduced in the previous chapters, such as gelatin, agar, pectin, CMC, guar gum, xanthan gum carrageenan, alginate, propylene glycol alginate, konjac gum, modified starch, etc. The amount of stabilizer added varies,with the original composition, especially with the total solids content, generally in the range of 0.1% to 0.5%.