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Abstract
This study aimed to select the most suitable stabilizer/emulsifier blends and solids not fat source that can improve the quality of ice milk. The used stabilizers were konjac flour, k-carrageenan, carboxy methyl cellulose (CMC), guar gum, xanthan gum, locust bean gum (LBG), tara gum, sodium alginate and slendid-200, while the used emulsifiers were mono& diglycerides 60% and poly sorbate 80. Milk protein concentrate 70%, sodium caseinate and simplesse-100 (modified whey proteins) were used to substitute 1 and 2% of the skim milk powder. In all treatments gelatine was used as a control stabilizer (0.5%). Also the most suitable blend was compared with a recommended commercial stabilizer (Lacta 9060). The obtained results revealed that mono& diglycerides 60% was the most suitable emulsifier as compared with poly sorbate 80, therefore it was used with all stabilizers blends. The most preferred stabilizers blends were that contained konjac flour, k-carrageenan, guar gum, tara gum and CMC which improved the organoleptic attributes of the resultant ice milk. Also, use of slendid-200 (0.15 %) with mixture of 0.01 % k-carrageenan and 0.14 % konjac flour resulted in improving the quality of the resultant ice milk