New Zealand Food Magazine, 2006

Stabilizer Blends and their importance in Ice cream Industry A Review

Naresh L and Shailaja U. Merchant
Lucid Colloids Limited, B 5/7, MIA, Basni, Phase I,
J odhpur, Rajasthan, India - 342005

ABSTRACT
Ice cream and frozen desserts are stabilized or textured with more than one
hydrocolloid. Manufacturer/Formulator requires to know a lot about a variety of
hydrocolloids to work out the combination that will deliver the characteristics required in
ice cream. In view of this, information has been compiled on various hydrocolloids, their
properties and compatibility with each other as a blend for manufacturing better quality
ice cream and frozen desserts.

INTRODUCTION
Ice cream and related products are generally classified as frozen desserts which
include ice cream, frozen custard, frozen confectionaries, ice milk, ice lollies, sherbets
etc., which are popular among all age group of people. Ice cream is a frozen dairy
product made by freezing a mix with agitation to incorporate air and ensure uniformity of
consistency (Arbuckle, 1986). The complex physical structure of ice cream presents a
challenge for Food Chemists. Simply stated, overall goal of designing the ice cream is to
incorporate several different insolubles (air bubbles, ice crystals and fat globules) into an
aqueous phase in the smallest sizes and in the greatest numbers possible.

The basic role of a stabilizer is to reduce the amount of free water in the ice cream
mix by binding it as water of hydration, or by immobilizing it within a gel structure.
Also it is the ability of small percentage of stabilizer to absorb and hold large amounts of
bound water, which produces good body, smooth texture, slow melt down and heat shock
in the resultant product (Keeney, 1982).

Stabilizers maintain homogeneity and control ice crystal growth during the
freezing/aeration process. During storage, stabilizers play crucial role in resisting
structural changes during heat shock (the inevitable temperature during storage and
distribution that creates ice crystal growth and other types of deterioration, leading to
structural changes). During serving and consumption, stabilizers contribute to uniform
meltdown, mouth feel and texture of ice cream. A stabilized ice cream is one that resists
or retards structural changes in a dynamic environment (Goff, 1997).

FORMULATION OF DIFFERENT STABILIZER BLENDS
In ice cream manufacturing, it is always difficult to get all the properties of ice
cream using a single stabilizer. Today Dairy/Food Technologists have found a new
technique of blending these stabilizers in different proportions to get excellent properties
in ice cream.

Most ice cream stabilizers based on polysaccharides influence the rheological
properties of the continuous phase. Some stabilizers form a complex with ice cream
constituents, example, carrageenan complexes with casein and prevents whey separation
during mixing. However, when used alone, stabilizers including locust bean gum (LBG),
guar gum, carboxymethyl cellulose (CMC) and xanthan gum promote whey separation,
due to their tendency to precipitate proteins during heating at neutral pH. Ice cream
stabilized with locust bean gum and carrageenan contains significantly smaller ice
crystals than ice cream made under identical conditions without stabilizers
(www.foodsci.uoguelph.ca).

Though alike in many ways, these stabilizers also have many differences with
respect to their property and compatibility. Knowing the characteristics of each allows
product designers to incorporate the correct ingredient or ingredient blend in a particular
application. The choices require consideration of the entire product spectrum from
mixing and processing, through finished product attributes, storage and end use.


GELATIN
A high molecular weight polypeptide, gelatin consists of chains of 300 to 4,000
amino acids (primarily glycine and proline/hydroxyproline). It is derived from animal
collagen, mainly pork or beef, but other sources are available, most notably fish. Boiling
hydrolyzes the collagen, and converts it into gelatin. Two processes are used, an acid
process gives type A gelatin and an alkaline process gives type B gelatin. Their properties
are similar, but type A can negatively interact with other anionic polymers, such as
carrageenan. A thermo reversible gel starts to form when a hot gelatin solution is cooled
to below 30 to 35 C. At refrigeration temperatures (5C), gelatin takes 5 to 8 hours to
reach maximum gel strength (measured in Bloom). Because the gels dissolve at low
temperature, they melt in the mouth with good flavor release. Levels for a 250 Bloom
gelatin are between 0.25% and 0.50% of the mix.

In ice cream industry gelatin forms a gel in the mix as well as during ageing,
preventing large ice crystals formation during freezing. But today its use as stabilizer has
decreased or stopped due to availability of alternatives and also due to vegetarian
sentiment of the consumers (Arbuckle, 1986).

GUAR GUM
Derived from guar (Cyamopsis tetragonolobus) seeds, this long, rigid, linear
molecule of beta-1,4-D-galactomannans with alpha 1,6-linked D-galactose has a
molecular weight of approximately 1,000,000, giving it a high viscosity in solution. Guar
gum is an economical thickener and stabilizer. It hydrates fairly rapidly in cold water to
give highly viscous pseudoplastic solutions of generally greater low shear viscosity when
compared with other hydrocolloids and much greater than that of locust bean gum. High
concentrations (~1%) are very pseudo plastic but lower concentrations (~0.3%) are far
less so. Guar gum is more soluble than locust bean gum and a better emulsifier as it has
more galactose branch points. Unlike locust bean gum, it does not form gels but does
show good stability to freeze-thaw cycles. Guar gum shows high low shear viscosity but
is strongly shear thinning in nature. Being non ionic, it is not affected by ionic strength or
pH but will degrade at pH extremes at temperature (e.g. pH 3 at 50C). It shows viscosity
synergy with xanthan gum. Levels used are up to 0.20%, and depend on the usage level
of other added gums (www.lsbu.ac.uk/water/hyloc.html).

Today guar gum is widely used as ice cream stabilizer. Guar is preferred for its
relatively low cost and the body it contributes to the product. It hydrates well in cold
water, and often used in combination with carrageenan and locust bean gum to impart
excellent properties to ice cream.


Chemical Structure of Guar Gum

LOCUST BEAN GUM
Also called carob gum, as it is derived from carob (Ceratonia siliqua) seeds.
Locust bean gum (LBG) has an irregularly shaped molecule with branched beta-1,4-D-
galactomannan units. This neutral polymer is only slightly soluble in cold water and
requires heat to achieve full hydration and maximum viscosity. LBG does not form a gel,
and creates a less gummy texture than guar. It requires heating to 170F for full
hydration, usually achieved during pasteurization. LBG is inert to acid and calcium.

Locust bean gum enhances aeration, and imparts good body to ice cream. Used
alone, it can cause whey-off during processing, so it is usually used in combination with
carrageenan and guar gum. LBG can act synergistically with kappa-carrageenan and
xanthan gum. Usage levels are similar to guar, again depending on which other gums are
used in conjunction with it (www.foodproductdesign.com).


Chemical Structure of Locust Bean Gum

CARRAGEENAN
Extracted from Irish moss and other species of red seaweed of the class
rhodophyceae, carrageenan is a sulfated linear polysaccharide, which reacts with casein
by forming ionic linkages between sulfate groups and charged amino acids.

Carrageenan is available in several types, the most common of which are kappa,
iota and lambda. For low fat and soft serve ice cream compositions, kappa often is used
for its gel forming functionality and its reactivity with casein, which prevents whey
separation. Its mandatory to add carrageenan if an aging step exists in the manufacturing
process. A kappa-iota blend is sometimes preferred, to keep kappa from forming a brittle
gel. Lambda blends can be used for ice creams with sufficient fat to stabilize without
gelling. Kappa and iota solutions require heating for proper hydration. Carrageenan levels
can be used up to 0.05% of the blend (www.lsbu.ac.uk/water/hyloc.html).

ALGINATES
Alginates add a type of body and texture to ice cream that other gums don't easily
duplicate. Extracted from ocean kelp, this natural gum dissolves best at 155 to 160F.
Combined with sodium or phosphate salts, it forms gels at levels from 0.18% to 0.25%.
Because it binds calcium, it will reduce the amount of free calcium in the mix.
Precipitation of sodium alginate will occur at high calcium levels, making it difficult to
hydrate without adding sequesterant.

XANTHAN GUM
A product of bacterial fermentation, this giant glucomannan polymer (2 million
daltons) makes an excellent emulsion/stabilizer because its suspending properties keep
emulsions dispersed. It's a popular ingredient in low fat compositions.

It can be dispersed by blending with skim milk, corn syrups or nonfat milk solids.
Xanthan is cold water soluble, hydrates quickly once dispersed and provides water
binding. It is always used in combination with other gums. It is synergistic with locust
bean gum, which reduces the levels of locust bean gum and guar required. Xanthan gum
is heat and pH resistant and also has a cleaner flavor when compared to other gums. It
possesses pseudoplastic properties and exhibit shear thinning, a useful property for
pumping and extrusion in soft serve ice creams. Overuse can cause excessive gelation, an
overly viscous mix, and a chewy ice cream. Usage levels range from 0.015 to 0.040%.
However, its cost limits its usage.

Chemical Structure of Xanthan Gum

RELATIONSHIP BETWEEN ICE CREAM COMPOSITION AND STABILIZER
CONCENTRATION
The quantity of stabilizer and emulsifier required for different variety of ice cream
differs based on the total solids, fat content, desired over run etc. As the fat level
decreases, the amount of stabilizer/emulsifier concentration increases. The reason is
mainly attributed to decreased total solids content resulting in increased water
concentration in the formulation. As a result to attract water molecules in more number
and to decrease bigger ice crystal formation, stabilizer/emulsifier are added in more
quantity (Arbuckle, 1986). Examples of the approximate composition of some typical ice
creams.
Product Milk
Fat
(%)
Solids not
Fat (%)
Sweeteners
(%)
Stabilizers
and
Emulsifiers
(%)
Total
Solids
(%)
Non fat Ice cream (hard) <0.8 12 - 14 18 - 22 1.0 35 37
Low fat ice cream (hard) 2 - 4 12 - 14 18 - 21 0.8 35 38
Light Ice cream (hard) 5 - 6 11 - 12 18 - 20 0.6 35 38
Economy Ice cream 10 - 12 10 - 11 15 0.5 35 37
Frozen yoghurt 3 - 6 8 - 13 15 - 17 0.5 30 33
Soft serve ice cream 3 - 4 12 - 14 13 - 16 0.4 29 - 31
Source: www.foodproductdesign.com

CONCLUSION
Stabilizers afford functionalities that include increased stiffness; provide a slower
and more uniform meltdown; enhance whippability during aeration; prevent lactose
crystallization; prevent shrinkage during storage; stabilize the emulsion; contribute to
body, texture and creaminess. Since all these properties cannot be met by a single
hydrocolloid, it is always necessary for a stabilizer manufacturer to go for a blend which
can meet the needs of ice cream manufacturer.

In view of growing demand, quality consciousness among people and increased
competitiveness in the market, ice cream manufacturers are relying more on the stabilizer
manufacturer for excellent stabilizer blends to prepare better quality product to increase
their market share. Stabilizer manufacturers to cater the needs of these ice cream
manufacturers have now started setting up their own in-house R & D/Application centers
to develop various combinations of these stabilizer blends. As a result today the ice
cream manufacturers have the option to go for a different stabilizer blend or a
combination of stabilizer/emulsifier blend which is best suited for their style of ice cream
manufacturing.

BIBLIOGRAPHY
1. Arbuckle, W.S. Ice cream, IV, Ed. The Avi Pub. Co., New York, USA (1986).
2. Goff, H.D. Colloidal aspects of ice cream a review. Int. Dairy J. 7: 363-373
(1997).
3. http://www.foodproductdesign.com
4. http://www.foodsci.uoguelph.ca
5. http://www.lsbu.ac.uk/water/hycol.html
6. Keeney, P.G. Development of frozen emulsions. Food Technol. 36(11): 65-70
(1982).