Development of an innovative stabilizer-emulsifier mixture to enhance the quality of ice cream on a structured scale

The aim of this study was to create a structured scale for assessing the visual quality of ice cream, develop a stabilizer-emulsifier mixture for industrial production, and evaluate the characteristics of the final product, including the visual (descriptive) index, physicochemical, rheological, sensory attributes, and associated production costs. The development of emulsifiers and stabilizers involved a fractional factorial design 2⁶⁻², with 0 to 0.66% of monoglycerides of fatty acids (X₁); 0 to 0.33% guar gum (X₂); 0 to 0.33% carrageenan gum (X₃); 0 to 0.33% carboxymethyl cellulose-CMC (X₄); 0 to 0.66% tapioca fiber (X₅); and 0 to 0.66% corn starch (X₆), totaling 19 formulations. Parameters assessed included visual quality index (1 – “Excellent” and 5 – “Poor”), apparent density, overrun, first drop time, melt rate, and water activity. The formulation composed of monoglycerides of fatty acids (0.33%), guar gum (0.16%), carrageenan (0.16%), carboxymethyl cellulose (0.16%), tapioca fiber (0.33%), and corn starch (0.33%) obtained an excellent visual quality index in all aspects, without significant sensory differences in relation to the control recipe. Furthermore, these formulations reduced industrial costs, allowing for the replacement of commercial stabilizers and emulsifiers.