Effect of emulsifiers and food gum on nonfat ice cream

Nonfat ice cream was made with a mix composition of 12% milk SNF, 12% sucro se, 5% corn syrup solids, 3.5% maltodextrin, and 0.25% stabilizer blend. Tw o emulsifiers at three levels each and one gum at three levels were evaluat ed in nonfat ice creams. Emulsifiers were 52% alpha-monoglyceride and 72% a lpha-monoglyceride, and the gum was hydroxypropylmethyl cellulose. A portio n of the mix was retained as the control, which contained no emulsifier or additional food gum, and was evaluated in addition to the nine treatments. Mean fat content of the mix was 0.14%, and total solids content was 34.16%. Results indicated differences between treatments in whipability and stabil ity to heat shock; however, there were no differences in meltdown. There wa s about a 10-mu m increase in mean ice crystal size for treatments when com pared after 1 and 12 wk of storage. Addition of either emulsifier to nonfat ice cream reduced the mean ice crystal size when compared with the control or gum, which is a major factor in improvement of the texture of nonfat ic e cream. The sensory panel preferred the nonfat ice cream with 0.25% added monoglyceride and diglyceride with 72% alpha-monoglyceride content stabiliz er over the control with respect to coarseness and iciness, coldness intens ity, and overall body and texture scores.