Soft ice cream stabilizer is hydrophilic, and its function is to combine with the free water in soft ice cream to become the binding water, thus reducing the amount of free water in the material. The purposes of adding stabilizer in the production of soft ice cream are as follows:
① Improve the viscosity of the mixture and the expansion rate of soft ice cream;
② Prevent or inhibit the growth of ice crystals, improve the melting resistance and storage stability;
③ Improve the shape and organizational structure of soft ice cream.
When selecting stabilizer for soft ice cream production, the following points should be considered carefully:
① Easily soluble in water or mixture;
② Can give the mixture good viscosity and foaming;
③ Can improve the organization and texture of soft ice cream;
④ Can improve the shape retention of soft ice cream;
⑤ Has the effect of preventing the expansion of ice crystallization;
⑥ The required amount of stabilizers to achieve the required stability of soft ice cream;
⑦ Price is also one of the important factors to consider for the production of soft ice cream.
Sodium carboxymethyl cellulose (CMC) is odorless, tasteless white fibrous or granular powder. It is a hydrophilic polymer thickening agent with good water solubility and high viscosity, which could keep the surface of soft ice cream dry and not shrink for a long time. It has good pseudoplastic formability and can be used in combination with most plant gums to control the increase of ice crystals in soft ice cream, improve its texture to be more smooth, make soft ice cream chewy, and improve the beating performance. This produces the best results especially when used with carrageenan, locust bean gum or guar gum. The usage of CMC is generally 0.15% ~ 0.20%.
If you would like to get more information about Sodium Carboxymethyl Cellulose used in soft ice cream, please feel free to contact us.