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

Document Type : Original Article


1 Dairy Science, Faculty of Agriculture, Cairo University, Giza,Egypt

2 Department of Dairy Science, Faculty of Agriculture, Cairo University, 3 El Gamaa St., 12613 Giza, Egypt


Nanotechnology has achieved widespread application in all fields such as electronics, biomedical drug delivery, agriculture, and food technology. This is because that the nanomaterials add new properties and characteristics to the material that are different from the properties and characteristics of the original material. The aim of this research was to study the effect of adding some nanomaterials (Nano stabilizers) on some technological properties of ice cream such as overrun, melting resistance, and water-syneresis and some rheological properties e.g., 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 they were used in the following percentages in the nano form: 0.112, 0.135, and 0.06 % respectively. The effect of these treatments on the ice cream pH, viscosity, Overrun, air bubble size, melting resistance, syneresis, texture, color, and sensory acceptance were studied. It was found that the use of stabilizers in the nano form increased viscosity, overrun, air bubble size, and melting resistance, reduced syneresis, improved texture, and enhanced consumer acceptance. The obtained results indicated that using nano stabilizers improved the rheological and technological properties of ice cream.


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