Alternative Stabilizers Used in Ice Cream Production

Year 2022, Volume: 20 Issue: 3, 313 - 320, 11.10.2022

Fatma Zehra Kiper Tuğba Karabekmez Erdem Yekta Gezginç

https://doi.org/10.24323/akademik-gida.1187175

Abstract

Stabilizers are commercial substances that are used to increase the desired viscosity and volume in ice cream production to improve texture, melting qualities, prolong shelf life by preventing recrystallization during storage. Nowadays, new studies are being gained for bringing stabilizer materials obtained from different sources to the industry day by day. In this study, besides the stabilizers used in ice cream technology, stabilizer sources which have a potential in ice cream production, such as basil seed gum, quince seed extract powder, chia seed gel, microbial exopolysaccharides and cellulose derivates gained from different sources were reviewed. Industrial potentials were evaluated by mentioning the effects of these components, which are regarded as new stabilizers, on ice cream properties and their synergistic effects with other stabilizers.

Keywords

Ice-cream, Stabilizer, Seed, Cellulose

Dondurma Üretiminde Kullanılan Alternatif Stabilizerler

Abstract

Stabilizerler, dondurma üretiminde arzu edilen viskozitenin ve hacim artışının sağlanması, dondurma tekstürü ve erime niteliklerinin iyileştirilmesi ve depolama esnasında rekristalizasyonun engellenerek raf ömrünün uzatılması amacıyla kullanılan ticari maddelerdir. Günümüzde farklı kaynaklardan elde edilen stabilizer maddelerin endüstriye kazandırılmasına yönelik yapılan çalışmalara gün geçtikçe yenisi eklenmektedir. Bu çalışmada dondurma teknolojisinde kullanılmakta olan stabilizerlerin yanı sıra stabilizer olma potansiyeli bulunan; fesleğen tohumu sakızı, ayva çekirdeği ekstraktı tozu, chia tohum jeli, mikrobiyal ekzopolisakkaritler, farklı kaynaklardan elde edilen selüloz türevleri gibi alternatiflerin dondurma üretimindeki kullanım olanakları derlenmiştir. Potansiyel stabilizer madde olarak görülen bu bileşenlerin, dondurma nitelikleri üzerine etkileri ve diğer stabilizerler ile olan sinerjik etkilerinden bahsedilerek endüstriyel kullanım olanakları değerlendirilmiştir.

Keywords

Dondurma, Stabilizer, Tohum, Selüloz

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