Impact of Nano-Stabilizers on the Technological , Texture and Rheological Properties of Ice Cream

Abstract

Nanotechnology has achieved widespread application in many fields including electronics, biomedical drug delivery, agriculture, and food technology. This is because nanomaterials add new properties and characteristics to the material that differfrom those of the original material. The aim of this research is to study the effect of adding nanomaterials (Nanostabilizers) on certain technological properties of ice cream, i.e., overrun, melting resistance, and water-syneresis and some rheological properties, i.e., viscosity and texture. Carboxymethyl cellulose (CMC), sodium alginate (SA), and kappa-carrageenan (K-C) were used in the following percentages: 0.15%, 0.18%, and 0.08 % respectively, in their original forms and 0.112%, 0.135%, and 0.06 % respectively, in their nanoforms. The effects of these treatments on ice cream pH, viscosity, Overrun, air cell size, melting resistance, syneresis, texture, color, and sensory acceptance were studied. It was found that the use of nanoform stabilizers increased viscosity, overrun, air cell size, and melting resistance; reduced syneresis; improved texture; and enhanced consumer acceptance. The obtained results indicated that the use of Nanostabilizers can improve the rheological and technological properties of ice cream.