Assessment of polysaccharides as ice cream stabilisers

Abstract

Abstract The effect of small quantities of various polysaccharides on some of the physical properties of an ice cream mix and ice cream has been investigated. The behaviour of traditional compounds was compared with the behaviour of a selection of tree exudate gums. The most effective of this group of tree exudate gums was Khaya grandifoliola gum. Although an ice cream mix containing this gum has only a low viscosity Khaya gum produced a wide range of desirable effects.