Abstract: The effects of emulsifier(molecular distilled monoglyceride)and stabilizer(guar gum) on the quality of soft ice cream were studied. The rigidity, melting resistance property and overrun of soft ice cream were also studied as significant indices. The results from the variation of these indices showed that there is a dualistic effect of emulsifier. It was found that 1.2% of emulsifier was the optimum dosage. The influence of stabilizer on melting resistance property is a positive correlation, but there is also a dualisitic effect of stabilizer on overrun. The stabilizer gives the optimum effect on overrun when the optimum dosage of stabilizer is 0.8%, while higher or lower than 0.8% will result in a reduction of the overrun.

Key words: soft ice cream, emulsifier, stabilizer, melting resistance property, overrun, rigidity