Evaluación del efecto de la concentración de dos emulsionantes-estabilizantes comerciales sobre los parámetros de calidad de un helado de vainilla

Emulsifiers-stabilizers (EE) in the ice cream industry improve fat dispersion, facilitates air incorporation, improves melting properties, and other functions. However, if they are not used adequately, it can cause unwanted physical, functional, and sensory changes in the final product. The effect of three concentrations of two commercial EEs on the physicochemical and sensory properties of a vanilla ice cream was evaluated. One-liter ice cream batches were made varying the type of EE and its concentration. The viscosity, color, and freezing point of the ice cream mix matured for 24 h were measured, the melting percentage, the Fall time of the first drop, and the overrun of the final ice cream were also evaluated. Finally, a sensory analysis was carried out with the help of a panel of 10 semi-trained tasters. Both EEs were found to increase the mixture's viscosity, the fall time of the first drop and white-yellow color saturation, and decreased melting. However, as the concentration of EE increases, the flavor of the ice cream deteriorates.