SavedAdd your journal

Journals / Akademik Gıda / 2026 / Cilt: 10 Sayı: 2

Effect of Different Stabilizers, Emulsifiers and Storage Time on Some Properties of Ice Cream

Farklı Stabilizör, Emülsifiyer ve Depolama Süresinin Dondurmanın Bazı Özellikleri Üzerine Etkileri

Nuray Güzeler(University of Çukurova, Faculty of Agriculture, Department of Food Engineering)
Ali Kaçar(University of Çukurova, Faculty of Agriculture, Department of Food Engineering)
Türkan Keçeli(University of Çukurova, Faculty of Agriculture, Department of Food Engineering)
Dilek Say(University of Çukurova, Vocational School of Pozantı)
Pages
26–30
Publication Date
2012-06-01
DOI
—
🏛️Bibliographic metadata and full text access for this article are provided via DergiPark.
DergiPark Record ↗
✨

AI Summary & Key Takeaways

AI Insight
⚡ TL;DR(Too Long; Didn't Read)

Using different types and rates emulsifiers with stabilizers had a significant effect on the penetrometer value, first and complete dripping, viscosity of ice creams P

📌 3 Key Takeaways

🎯
Objective & Hypothesis:Fourteen ice cream samples with stabilizers 0.30% salep or guar gum and emulsifier no emulsifier, 0.15 or 0.30% glycerol monostearate GMS plus 0.05 or 0.10% polysorbate 80 PS80 were produced in this study.
📊
Key Findings & Data:Physical and sensory properties of ice creams were determined during 3 months of storage.
💡
Conclusion & Impact:Using different types and rates emulsifiers with stabilizers had a significant effect on the penetrometer value, first and complete dripping, viscosity of ice creams P
🔬Design:Makale
📍Scope:Comprehensive Sample
⚙️Variables:Dondurma · Emülsifiyer · Stabilizatör

Abstract

Fourteen ice cream samples with stabilizers 0.30% salep or guar gum and emulsifier no emulsifier, 0.15 or 0.30% glycerol monostearate GMS plus 0.05 or 0.10% polysorbate 80 PS80 were produced in this study. Physical and sensory properties of ice creams were determined during 3 months of storage. The types and rates of stabilizers and emulsifiers used slightly changed the chemical compositions of ice cream mixes. Using different types and rates emulsifiers with stabilizers had a significant effect on the penetrometer value, first and complete dripping, viscosity of ice creams P

Özet

Çeşitli emülsifiyer içerikli emülsifiyersiz, %0.15 veya 0.30 gliserol monostearat GMS artı %0.05 veya 0.10 polisorbat 80 PS80 ve stabilizatörlü %0.30 salep veya guar gum 14 dondurma örneği üretilmiştir. Dondurmaların fiziksel ve duyusal özellikleri 3 ay depolama süresince belirlenmiştir. Farklı tip ve oranda stabilizatör ve emülsifiyer kullanımı dondurma karışımının bileşimini değiştirmemiştir. Farklı tip ve oranda stabilizatör ve emülsifiyer kullanımının dondurmanın penetrometre değeri, ilk ve tam damlama ve viskozitesi üzerine etkisi önemli olmuştur p

🔖

Cite This Article

Güzeler, N., Kaçar, A., Keçeli, T., Say, D. (2012). Effect of Different Stabilizers, Emulsifiers and Storage Time on Some Properties of Ice Cream. Akademik Gıda, Cilt: 10 Sayı: 2, 26–30. https://ajindex.com/articles/1357602

📄 Full Text PDF Viewer

📄

PDF görüntüleyici hazırlanıyor...

References (13)

  1. Arbuckle, W.S., 1981. Ice Cream. 3rd Edition, the Avi Publishing Comp Inc., Connecticut, 105p.
  2. Rothwell, J., 1985. Ice-Cream Making. The University of Reading, London, 102p.
  3. Cotrell, J.I.L, Pass, G., Phillips, G.O., 1979. Assesment of polysaccharides as ice cream stabilisers. J. Sci. Food Agric. 30(11): 1085-1089.
  4. Ling, R.L., 1963. Dairy Chemistry. Vol. 1-2 Chapman and Hall Ltd., London, 227p.
  5. Bolliger, S., Goff, H.D., Tharp, B.W., 2000. Correlation between colloidal properties of ice cream mix and ice cream. Int. Dairy J. 10(4): 303- 309.
  6. Koçan, D., 1999. Vanilyalı dondurma üretiminde Quest Admul MG 4143 emülgatörünün farklı kullanım oranlarının dondurma niteliklerine etkisi. Ankara Üniversitesi Fen Bilimleri Enstitüsü Süt Teknolojisi Anabilim Dalı Yüksek Lisans Tezi, Ankara, Türkiye, 69s.
  7. Steel, R.G.D., Torrie, J.H., 1980. Principles and Procedures of Statistics. McGraw Hill Book Co. Inc., Newyork, 612p.
  8. Uraz, T., 1979. Ankara’da tüketime sunulan taze dondurmaların bazı nitelikleri üzerine araştırma. Ankara Üniversitesi Ziraat Fakültesi Dergisi 28(3- 4):994-1005.
  9. Güven, M., Karaca, O.B., Kacar, A., 2003. The effects of the combined use of stabilizers containing locust bean gum and of the storage time on Kahramanmaraş-type ice creams. Int. Dairy J. 56(4): 223-228.
  10. Flack, E., 1991. Functional Ingredients in Frozen Desserts. Grindsted Products Ltd. Suffolk, UK, 198p.
  11. Baer, R.J., Wolkow, M.D., Kasperson, K.M., 1997. Effect of emulsifiers on the body and texture of low fat ice cream. J. Dairy Sci. 80(12): 3123-3132.
  12. Muse, M.R., Hartel, R.W., 2004. Ice cream structural elements that affect melting rate and hardness. J. Dairy Sci. 87: 1-10.
  13. Akesowan, A., 2008. Effect of combined stabilizers containing konjac flour and κ-carrageenan on ice cream. AU J.T. 12(2): 81-85.