Ice cream properties affected by lambda-carrageenan or iota-carrageenan interactions with locust bean gum/carboxymethylcellulose mixtures

The effect of the interaction of iota-carrageenan (ICG) or lambda-carrageenan (LCG) with locust bean gum and carboxymethylcellulose on the properties of ice cream was studied employing a mixture design approach. A model formulation was employed with of 5% (w / w) of hydrocolloids like stabilizers. Hydrocolloids mixture effect on ice cream properties (base viscosity, ice-cream overrun, hardness, first drop and melting rate) was determined. The mixtures with LCG presented higher viscosity values than ICG at the same proportion. However, mixtures with higher ICG proportion resulted in a softer texture enhancing melting properties (longer first drop time and lower melting rate). The interaction between ICG with locust bean gum and carboxymethylcellulose modified the formation of ice crystals during ice cream manufacture, improving the texture and characteristics of melting of the formulated ice cream.