Effects of different emulsifier substitutes on artisanal ice cream quality

Abstract

This work aims at assessing the performances of eight commercial emulsifier substitutes (not identified as additives) in an artisanal ice cream formulation, in comparison with the common mono- and di-glycerides of fatty acids (MDG). Besides the quality features of mixes (density, soluble solids, rheological properties, freezing point depression) and ice creams (extrusion parameters, overrun, firmness, melting behavior, shape retention), also the emulsifying activity index (EAI) and creaming stability (CS) of the considered ingredients were tested. No significant correlations were found between EAI or CS and quality characteristics of ice creams, confirming the singular role of MDG in ice cream structuring. Citrus fibers excessively increased the mix apparent viscosity compared to the reference sample containing MDG (435 ± 3 vs 89 ± 1 mPa s). Lupine, pea, and rice proteins, as well as citrus fibers significantly improved ice cream melting behavior (1.60 ± 0.12 – 2.33 ± 0.01 g/min melting rate vs. 2.62 ± 0.05 g/min of the reference sample). However, at the tested doses there was not a single ingredient as effective as MDG on ice cream properties. A combination of different substitutes in different amounts can be a valuable strategy in order to effectively replace MDG and attain the goal of an ice cream with good quality and clean label.