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Studies on the suitability of Indian gums as ice cream stabilizers - effect on the whipping properties of plain ice cream mix

, : Studies on the suitability of Indian gums as ice cream stabilizers - effect on the whipping properties of plain ice cream mix. Indian Journal of Dairy Science 25(4): 267-270

Mixes containing 12% fat, 11% mix serum solids and 15% sugar were made with quantities of stabilizer between 0.3% and 0.6%. Gum acacia (gum arabica) and gum Dhawara stabilizers were compared with gelatin and "Freeze" (a proprietary blend), for whipping properties. Whipping ability was slowed down and the max. overrun obtained was reduced with increasing levels of stabilizer. In general, ability to whip rapidly and to a high overrun coincided.


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