Alternative Stabilizers Used in Ice Cream Production-Reference-Cited by-同舟云学术

Alternative Stabilizers Used in Ice Cream Production

Published:2022-10-11 Issue: Volume: Page:313-320
ISSN:1304-7582
Container-title:Akademik Gıda
language:tr
Short-container-title:Akademik Gıda

Author:

KİPER Fatma Zehra¹,KARABEKMEZ ERDEM Tuğba²,GEZGİNÇ Yekta¹

Affiliation:

1. Kahramanmaraş Sütçü İmam Üniversitesi, Mühendislik ve Mimarlık Fakültesi, Gıda Mühendisliği Bölümü

2. Kahramanmaraş Sütçü İmam Üniversitesi, Teknik Bilimler Meslek Yüksekokulu, Gıda İşleme Bölümü

Abstract

Stabilizers are commercial substances that are used to increase the desired viscosity and volume in ice cream production to improve texture, melting qualities, prolong shelf life by preventing recrystallization during storage. Nowadays, new studies are being gained for bringing stabilizer materials obtained from different sources to the industry day by day. In this study, besides the stabilizers used in ice cream technology, stabilizer sources which have a potential in ice cream production, such as basil seed gum, quince seed extract powder, chia seed gel, microbial exopolysaccharides and cellulose derivates gained from different sources were reviewed. Industrial potentials were evaluated by mentioning the effects of these components, which are regarded as new stabilizers, on ice cream properties and their synergistic effects with other stabilizers.

Publisher

Akademik Gida

Subject

Food Science

Reference61 articles.

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