Effect of using microencapsulated stabilizers on textural, rheological, physicochemical and sensory properties of ice cream

The effects of the use of iodine carrageenan stabilizers (xanthan gum, carboxymethyl cellulose, locust bean gum, guar gum) coated formulations in ice cream production with microencapsulation method on the physicochemical, rheological, sensory and textural properties of ice cream were investigated. In the study, the effects of different stabilizers on the structure and quality properties of ice cream were evaluated in detail and the results were analyzed statistically. In addition to the physical properties of ice cream such as color, texture, melting time, volume increase, chemical, rheological, textural and sensory analyzes were used to examine the perceptions of consumers on the product. In addition, the coating quality was evaluated by analyzing the surface morphologies of powder coatings with scanning electron microscope (SEM). Among the stabilizers, it was observed that especially xanthan gum and guar gum coated formulations positively affected the structural stability, melting resistance and textural properties of ice cream. These stabilizers provided ice cream with a lighter, smoother and more homogeneous structure. Locust bean gum and CMC coated formulations exhibited lower performance, and it was observed that especially the CMC coated formulation gave negative results such as low volume increase and short melting time. As a result, it is revealed that microencapsulated stabilizers are an important quality enhancing element in ice cream production and that these stabilizers improve the sensory, physicochemical and textural properties of ice cream. iv Especially xanthan gum and guar gum coated formulations stand out as preferable stabilizers in ice cream production. 2024, xii + 65 pages Keywords: Ice cream, Stabilizer, Quality, Microstructure, Texture, Coating