IMPROVEMENT OF COMPOSITION OF GUM-BASED STABILIZATION SYSTEMS FOR PRODUCTION OF TRADITIONAL ICE CREAM UNDER CONDITIONS OF IMPORT SUBSTITUTION

OBLWFF

Abstract

The scarcity and high price of locust bean gum, which is the most common hydrocolloid in ice cream production, causes the necessity of its replacement as a dominant component of stabilization systems. The possibility of creating compositions of hydrocolloids with the dominance of other gums (guar, tara and xanthan), by replacing kappa carrageenan with iota, using of emulsifiers based on distilled monoglycerides has been studied. The technologically significant indicators of ice cream quality with the mass fraction of milk fat 12% with use of new compositions of hydrocolloids and emulsifiers were determined. The high level of dynamic viscosity was achieved with dominance of xantan gum or guar gum (with xanthan gum usage), tara gum in the presence of kappa carrageenan gum. In case of the combined use of xanthan gums and tara, the viscosity value exceeds the level of 1000 mPa∙c with a shear gradient of 0,41 c^-1. The least hardness of samples was obtained with the domi­nance of tara gum in the presence of locust beam gum or xanthan gum in composition with tara gum and kappa carrageenan. The largest hardness belonged to the samples containing yota carrageenan in its composition. The compositions of emulsifiers used provide high thermal stability of the finished product but slightly reduce the dispersion of the air phase. The mass fraction of melt in 2 hours of holding did not accede 10% in the experimental samples, in control 18%. The trends established in this study can be used for creation of new compositions of stabilizers, taking into account the chemical composition of ice cream at enterprisers purposefully manufacturing complex food additives and producing ice cream