Effect of guar gum on viscosity of ice cream

Abstract

Guar gum was isolated and purified by wet processing method. Purified guar gum was utilized as a stabilizer in ice cream. Guar gum was used as a stabilizer in ice cream at level of 0.1, 0.2, 0.3 and 0.4 per cent. The effect of various concentration of guar gum on viscosity of ice cream was studied. The effect of different concentration and varying shear rate on viscosity of guar gum incorporated ice cream was investigated. Guar gum solution of various concentration and guar gum incorporated ice cream were evaluated for viscosity measurement by Roto-viscometer (RV-20) using MV-II spindle shear rate of 4.69 to 34.99 Sec.−1 at 37°C temperature. It was observed that as the concentration of guar gum in ice cream was increased, viscosity of ice cream also got increased. Thus, the ice cream which was incorporated with 0.4 per cent of guar gum shows highest viscosity and viscosity of ice cream got decreased upon increase in shear rate.