Abstract: The soft ice cream quality indices concerning rigidity, overrun and melt resistance were studied in the absence of emulsifiers and the results showed that the Guar gum gave the best effect on the overrun and melt resistance in contrast with the CMC and sodium alginate, while sodium alginate gave the worst effect of the two indices. The effects on overrun and melt resistance improvement caused by the three kinds of stabilizers had the similar trend as the effect on melt resistance viscosity caused by their addition. In the scope of the study, the overrun and melt resistance of softice cream were increasing along with the increasing of viscosity.

Key words: soft-serve ice cream, CMC, guar gum, sodium alginate, stabilizers