Study on Function of Thickening and Stabilization of Maltdextrin in Ice Cream

Abstract

Abstract: The effect was studied on thickening and stabilization of maltdextrin with different DE in ice cream,the optimum DE value and amount of maltdextrin was determined through orthogonal test,and the amount of CMC-Na,gelatin and glycerin monostearate were also determined too. The result showed that the amount of dextrin with DE10 7.0%,the mixture of CMC- Na and gelatin(CMC-Na to gelatin was 1:1) 0.4%,the glycerin monostearate was 0.3%. The ice-cream had good taste,ideal overrun and good thaw-resistance,compared with ice cream made by traditional formula.

Key words: , maltdextrin； ice cream； thick-stabilization； overrun；

LIU Ting-Ting, Wang-Da-Wei. Study on Function of Thickening and Stabilization of Maltdextrin in Ice Cream[J]. FOOD SCIENCE, 2006, 27(11): 233-236.

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Study on Function of Thickening and Stabilization of Maltdextrin in Ice Cream

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