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The Use of Vegetable Stabilizers in Ice Cream

Kansas Agricultural Experiment Station, Manhattan, Kansas

ABSTRACT

1. The chemical analyses of five ice cream stabilizers of vegetable origin would indicate that gums are the active stabilizing agents in these products.
   
2. The amount of the various vegetable stabilizers to use in an ice cream mix must be carefully adjusted so that the mix will contain approximately 0.1 per cent gum.
   
3. The vegetable stabilizers used in this study had no significant effects on the acidity, viscosity, or composition of a standard ice cream mix.
   
4. The mixes containing the vegetable stabilizers did not freeze and whip as rapidly as the mix stabilized with gelatine.
   
5. An objectionable whey separation occurred with two of the mixes containing vegetable stabilizers, when they were held at 40°F. for 24 to 48 hours after manufacturing.
   
6. The melting resistance of the samples of ice cream containing the vegetable stabilizers was essentially the same as for the mix stabilized with gelatine.
   
7. There was virtually no difference in the quality of the finished ice cream stabilized with the vegetable stabilizers used in this study as com pared with that stabilized with gelatine.