Rheological behavior of hydrocolloid blends as stabilizers for ice cream formulation

Yan Aldana; Migdalia Fojo; Aldo E. Hernández; Juan González

doi:10.5281/zenodo.16741113

Authors

Yan Aldana Instituto de Farmacia y Alimentos, Universidad de La Habana, Cuba Author https://orcid.org/0009-0001-4163-7687
Migdalia Fojo Instituto de Farmacia y Alimentos, Universidad de La Habana, Cuba Author https://orcid.org/0009-0009-9979-0113
Aldo E. Hernández Instituto de Farmacia y Alimentos, Universidad de La Habana, Cuba Author https://orcid.org/0000-0002-6522-5388
Juan González Instituto de Investigaciones para la Industria Alimentaria, La Habana, Cuba Author https://orcid.org/0009-0008-1850-7607

DOI:

https://doi.org/10.5281/zenodo.16741113

Keywords:

hydrocolloids, rheology, ice cream, stabilizers, viscosity

Abstract

Ice cream formulation relies on stabilizers that guarantee texture, creaminess, and structural stability during processing and storage. The objective of this study was to evaluate the rheological behavior of gelatin, guar gum, and xanthan gum blends in milk and cream ice cream. A mixture design was employed, with variable proportions of gelatin (10–20%), guar gum (50–75%), and xanthan gum (10–20%), to measure apparent viscosity and flow time using a Brookfield viscometer and a 10 mL pipette at 20 °C. Results indicated that guar gum provided the greatest increase in viscosity in both mixes. At the same time, gelatin exhibited a moderate effect, particularly in the cream mix, where its performance was comparable to that of xanthan gum. The optimal blend (16.2% gelatin, 67.9% guar gum, 15.9% xanthan gum) yielded viscosities of 50.8 mPa·s (milk) and 47.3 mPa·s (cream). It was concluded that the proposed formulation strikes a balance between rheological performance, sensory acceptability, and low ingredient cost.

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