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1 Minnesota-South Dakota Dairy Foods Research Center, Dairy Science Department, South Dakota State University, Brookings 57007-0647
Four emulsifiers at three levels each were evaluated in low fat ice creams (2% fat). Emulsifiers were a polysorbate 80 blend with monoglycerides and diglycerides, 40% 
-monoglyceride, 70% -monoglyceride, and lecithin. The lowest flavor scores were obtained for samples containing lecithin. Emulsifiers increased the consistency of viscosity of low fat ice cream mix and reduced whipping times and ice crystal sizes. Sensory scores for coarse and icy were related to ice crystal size. Emulsifiers also provided increased stability to heat shock. Higher levels of emulsifiers increased whipping ability, but only polysorbate 80 blend and 70% -monoglyceride increased whipping ability above that of the control. All emulsifiers improved the body and texture of low fat ice cream.
Key Words: low fat ice cream • emulsifiers • ice crystals
Submitted on August 16, 1996
Accepted on July 9, 1997
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  D. W. Olson, C. H. White, and C. E. Watson Properties of Frozen Dairy Desserts Processed by Microfluidization of their Mixes J Dairy Sci, April 1, 2003; 86(4): 1157 - 1162. [Abstract] [Full Text] [PDF]
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