The effect of stabilisers on the viscosity of an ice cream mix

Abstract

Abstract The effect of locust bean gum, guar gum, sodium carboxymethylcellulose and carrageenan on the viscosity of an ice cream mix has been investigated over a range of shear rates. The effect of temperature on mix viscosity was also determined. The behaviour of the added polysaccharides was compared with their behaviour in other systems and carrageenan was found to show the most significant changes. The relative viscosity of mixes containing anionic polysaccharides increased with decreasing temperature; the relative viscosity of mixes containing neutral polysaccharides was independent of temperature.