Abstract: According to the principle of the lower the materials transmittance the better the emulsifying effec tis an emulsifier with preferable emulsifying effect in ice cream bar materials as frozen drinks has been chosen with the help of 721 spectrophotometer. Emulsifiers with various HLB values were added to ordinary formula of ice cream bar and the materials transmittance of the samples was measured. The results show that emulsifier with better emulsifying effect should have materials with HLB equal to 8, and 38.1% SE (sucrose esters of fatty acid) and 61.9% monostearin as the seemly composite emulsifiers.

Key words:  , Frozen drinks Emulsifier Percent transmittance Overrun Sensory evaluation；