Effect of different compounds on ice cream emulsion stability

Ice cream is a complex emulsion system, which small air bubbles are dispersed in a continuous phase, which is partially frozen. In this phase, the fat is in emulsified case and stabilizers and solid not fat ingredient are in colloidal form. Ice cream consists of milk fat, solid not fat, sweeteners, stabilizer, emulsifier and water. Ice cream ingredients have different functions, proteins increases viscosity & water holding capacity and also they have emulsification and aeration properties. The fat is. responsible for stabilizing of air bubble phase and resistance to melting. Emulsifiers and stabilizers increase the viscosity and reduce the growth of ice crystals

کلیدواژه ها:

ice cream ، emulsion ، emulsifier ، destabilization ، zeta potential ، size 16 distribution