Effect of single and integrated emulsifier-stabiliser on soy-ice confection

Soy-ice confections were prepared incorporating locust bean gum (LBG), guar gum (GG), sodium carboxymethylcellulose (CMC) and alginate as single stabilisers with glyceromonostearate (GMS) as an emulsifier. The integrated emulsifier-stabiliser (IBS) used was Sherex (mixture of mono-di glycerides, LBG, GG and carrageenan). All confections were analysed for viscosity, foam and texture properties, meltdown and shape factor, glass transition temperature (Tg), melting temperature (Tm) and sensory properties. Sherex imparted highest viscosity (8.88 Pa.s) to the confection mix. LBG, CMC and Sherex gave better foaming properties, with LBG providing the best air incorporation. All samples exhibited desirable melting characteristics. Sherex influenced the shape factor more than other stabilisers, with a highest score (125.3%). The Sherex-incorporated confection showed the highest Tg (−29.64 °C) and Tm (2.59 °C). Sherex, LBG and alginate provided good sensory attributes to the confection. It was concluded that an IBS, such as Sherex, enhanced viscosity in the product mix, and hence could produce a soy-ice confection with improved quality as shown by better foaming and textural properties as well as better sensory attributes.