STABILIZERS AND EMULSIFIERS CLASSIFICATION, TYPES, PROPERTIES

AND ROLE IN ICE CREAM

Ice cream is a complex food colloid that consists of air bubbles, fat globules, ice crystals and
an unfrozen serum phase. Ice crystals and air bubbles are generally in the range of 20– 50
μm. The air bubbles are usually to some extent coated with fat globules and the fat globules
are coated with a protein/emulsifier layer. The serum phase consists of the sugars and high
molecular weight polysaccharides in a freeze-concentrated solution. Various steps in the
manufacturing process, including pasteurization, homogenization, ageing, freezing, and
hardening, contribute to the development of this structure. Proteins and emulsifiers compete
for inter facial space during the homogenization of the fat and the creation of the mix
emulsion. Following homogenization, the emulsion is further affected by changes occurring
during the ageing step, viz., crystallization of the fat and rearrangement of the fat globule
membrane to the lowest free energy state. This emulsion then undergoes both whipping and
ice crystal formation during the dynamic freezing process, which contributes to the
development of the four main structural components of the frozen product: discontinuous
foam, a network of partially coalesced fat surrounding the air bubbles, ice crystals, and a
continuous, freeze-concentrated, unfrozen aqueous solution. Stabilizers and emulsifiers have
been conventionally used in ice cream as additives. Recently, there has been a tendency
towards ‘all natural’ or ‘natural’ products which have given rise to the so called premium ice
cream which is supposed to contain no additives. Yet because of the quality enhancing ability
of stabilizers and emulsifiers, they remain as important ingredients for most ice creams and
frozen desserts.

Stabilizers
Stabilizers are a group of water-soluble or water-dispersible biopolymers used in small
amounts (typically 0.2%) in ice cream, sorbets, water ices and other foods. Most stabilizers
are polysaccharides of plant origin, e.g. alginates and carrageenans (from seaweeds), locust
bean gum and guar gum (from tree seeds), pectin (from fruit) and sodium carboxy-methyl
cellulose (from cotton). Xanthan, a bacterial polysaccharide, and gelatin, a polypeptide of
animal origin, are also sometimes used. These biopolymers are polydisperse and
polymolecular, because their structures vary with the source and the environmental
conditions. Nutritionally, stabilizers are a source of soluble fibre. Although they come from
natural sources, under European law they are considered food additives and therefore they
have associated ‘E numbers’. Stabilizers are straight or branched polymers containing
hydroxyl groups that can form hydrogen bonds to water molecules. Typically they contain
numerous monomer units and have molecular weights of 105-106. Because they are large,
stabilizers do not dissolve in water as readily as smaller molecules: some require high
temperatures or shear for complete hydration. When dissolved, they produce high viscosity
solutions at low concentrations. Some stabilizers in solution can form gels when heated
and/or cooled or on the addition of cations.

Role of Stabilizers in Ice Cream

In ice cream, stabilizers, usually used in combination of 2-3 types are primarily used for the
following purposes:

• To increase the viscosity of the mix.

• To stabilize the mix i.e. to prevent wheying off
• To help in suspension of flavouring particles.
• To produce a stable foam with desired stiffness at the time of packaging
• To reduce or slow down the growth of lactose crystals during storage mainly during
temperature fluctuations.
• To reduce moisture migration from the product to the package or the air.
• To help prevent shrinkage of the product volume during storage.
• To provide uniformity to the product and resistance to melting.
• To produce smoothness in texture during consumption.
• Reduce the rate of meltdown (i.e. the rate at which ice cream melts).
• Prevent shrinkage and slow down moisture migration out of ice.
• Mask the detection of ice crystals in the mouth during eating.
• Allow easier pumping and more accurate filling during processing.
• Facilitate the controlled in corporation of air in the freezer.

Classification of stabilizers:

Stabilizers which are used in ice cream and frozen desserts mainly fall into the following
categories

1. Proteins- Gelatin
2. Plantexudates – Arabic, ghatti, karaya and tragacanth gums
3. Seed gums – Locust (carob) bean, guar, psyllium, starch and modified starches
4. Microbialgums – Xanthan
5. Seaweed extracts – agar, alginates, carrageenan
6. Pectins– low and high methoxyl
7. Cellulose– sodium carboxymethyl cellulose, microcrystalline cellulose, methyl and
methylethyl cellulose, hydroxypropyl and hydroxypropylmethyl cellulose.

Properties of individual stabilizer ingredients:

a) Sodium Alginate:
Sodium alginate (E401), a polysaccharide of guluronic acid and mannuronic acid. It is
extracted from brown seaweeds such as Macrocystispyrifera and Laminaria digitata. It
consists of a negatively charged polymer chain with ionic bonds to positively charged
sodium ions (Na+). In aqueous solution, the sodium ions dissociate from the polymer
so it becomes charged. Calcium ions (Ca+2) or other doubly charged cations can bind
to negative charges on two different polymer molecules. These intermolecular
interactions lead to the formation of a gel. In ice cream, alginates are blended with
phosphate, citrate or tartrate ions to prevent premature gelation due to the calcium from
the milk solids. The major advantage of alginate is its resistance to acid conditions,
particularly when heated, whereas other stabilizers would lose their functionality.
Usually, it is used at a level of 0.18-0.25%. Alginic acid extracted from kelp is insoluble
in cold water; hence salts of organic acid are prepared or the propylene glycol ester
which is readily soluble in hot or cold water is prepared. This product is known as
propylene glycol alginate.

b) Carrageenan:

Carrageenans (E407) are complex polysaccharides of esters of galactose and m-3,6-

anhydrogalactose,found in red seaweeds (Rhodophycae), such as Chondrus crispus
(IrishMoss), Kappaphycus alverezii and Eucheuma denticulaturn. Carrageenancan have
several structures, usually classified as one of three types that have different properties:
kappa ( k ), iota ( i ) and lambda ( l ) . Carrageenans can also form gels with both milk
proteins and locust bean gum. In ice cream applications, k -carrageenan fractions are
frequently used not as a primary stabilizer but as a secondary hydrocolloid to prevent
wheying off of mix, a condition promoted by the other stabilizers due to their
incompatibility in solution with milk proteins. Hence, it is included in most blended
stabilizer formulations at a usage rate of 0.01-0.05%. At higher concentrations the
carrageenan would begin to gel and fail to function well. k -carrageenan reduces phase
separation of milk proteins and polysaccharides which could result in wheying off.

c) Locust Bean Gum:

Locust bean gum (E410), also known as LBG, carob gum or St Johns Bread, is extracted
from the seeds of the Mediterranean Ceratoniasiliqua tree. LBG is a polysaccharide
consisting of a mannose backbone with galactose side branches on about a quarter of the
mannose units. The side branches occur in blocks, giving LBG ‘smooth’ regions of free
mannose backbone and ‘hairy’ regions of galactose side groups. In solution, strong
hydrogen bonds can form between the large smooth backbone regions. This leads to gel
formation under certain conditions. LBG is the best stabilizer for many ice cream
applications and its ability to gel is crucial to some aspects of its use. However, it is also
expensive stabilizer.

d) Guar Gum:

Guar gum (E412), extracted from the seeds of Cyamposistetragonolobus, an annual crop
grown in the Indian subcontinent. Guar has a similar structure to LBG: it has a backbone
of mannose units, about half of which have galactose side branches. Guar has a higher
molecular weight than LBG and the side groups are more evenly spaced. The larger
proportion of galactose units makes guar cold water soluble. The regions of backbone that
are free of side chains are smaller than in LBG. Hydrogen bonding between them is
therefore not strong enough to form permanent cross-links, but does result in
‘hyperentanglements’. These are stronger than purely topological entanglements and
account for the high viscosity of guar gum solutions at low concentrations. Guar gum is
significantly cheaper than LBG. Both these gums at 0.1-0.15% impart a chewy body to the
product. While locust bean gum may cause a comparatively short body, guar gum may
impart stickiness to the product.

e) Pectin:

Pectin (E440) is extracted from citrus peel and apple pomace. It is a polysaccharide
consisting of linear chains of galacturonic acid and galacturonic acid methyl ester units.
Pectin is classified according to its degree of esterification. High methoxy (>50%
esterified) and low methoxy ( < 50%) pectins possess different properties. For example,low
methoxy pectin requires calcium to gel whereas high methoxy pectin gels at low pH and in
the presence of high concentrations of sugar. Pectin is the setting agent used in jam making.
It is used as an ingredient in syrups and fruits used in making rippled effects in ice cream
and is also effectively used in sherbets and ices. All fruits contain some pectin. Some fruits,
such as apples and gooseberries, usually contain enough natural pectin to form a gel,
whereas pectin must usually be added to set the jam for other fruits,such as strawberries
and cherries. It is not a very satisfactory stabilizer for ice cream.

f) Xanthan gum:

Xanthan gum (E415) is produced by the bacterium Xanthomonascampestris. It is a

polysaccharide consisting of a chain of glucoseresidues with charged trisaccharide side
groups. Xanthan has excellent solubility and is suitable for use under acid conditions, e.g.
in water ice. Xanthan is a rod-like polymer. In solution, the rods are oriented indifferent
directions and interact to form a weak network. When a small amount of shear is applied,
the rods all line up and the network is broken. When the shear is removed, the network
reforms. As a result, the viscosity of xanthan solutions decreases dramatically with shear,
but quickly recovers once the shear is removed. This property is useful in sauces for ice
cream. During dispensing, the viscosity is low, but as soon as shear forces cease, the
viscosity rises substantially. These results in a sauce that remains fixed after dosing onto
the product. Xanthan gum provides viscosity which is stable over wide range of pH and
temperature. It is effective at low levels when used along with locust bean gum and guar
gum, these vegetable gums act synergistically with it. However, xanthan is not widely used
in ice cream because it is expensive.

g) Sodium Carboxymethyl Cellulose:

Sodium carboxymethyl cellulose (E466) is derived from purified cellulose from cotton and
wood pulp. It is a sodium salt polymer of anhydroglucose residues. For use in ice cream,
an average of 0.7 of the 3 hydroxyl groups in each glucose unit is substituted with a sodium
carboxymethyl group. The long, negatively charged molecules produce a stable thickener
that can also reduce casein precipitation. CMC hydrates at low temperatures. It has
excellent water holding property but may cause wheying off. Usually used together with
other gums, CMC at 0.1-0.2% performs excellently as an ice cream stabilizer. However, its
perception as a ‘chemical’ has resulted in fairly low usage.
 h) Gelatin:

Gelatin is a mixture of high-molecular-weight polypeptides derived from collagen from

animal connective tissues, and was commonly used as a gelling and thickening agent.
Gelatin disperses in cold water and forms a gel upon heating the dispersion. It is used at the
rate of 0.2-0.3% and requires ageing for at least 4 hours; often a practice of overnight ageing
is followed. It is a good ice cream stabilizer since forms a weak gel that melts readily in the
mouth giving no impression of gumminess. However, the so called ‘instant gelatin’ may
not require such long ageing periods. The effectiveness of gelatin may be altered by
interactions with other mix constituents at high temperatures. It is not suitable for
vegetarians, and has now generally been replaced by other stabilizers. The most important
property of gelatin is its ability to form thermo-reversible gels. At a few percent in water,
gelatin’s gel-melting temperature (<35o C) is below body temperature, which can provide
gelatin products with a unique 'melt-in-mouth' quality. Gelatin’s most important attribute
is its gel strength and, when determined by the standard method, is called the 'Bloom
strength' or 'Bloom value.' Commercial products normally have a Bloom value that falls
between 50 to 280.

i) Other hydrocolloids:
Other hydrocolloids viz. agar agar, an extract from red algae and gums such as
tragacanth, Arabic, karaya, etc have found use in sherbets and milk ices.

Milk proteins:

With the exception of milk proteins and gelatin, all the other stabilizers are carbohydrates.
Casein being a hydrocolloid in nature also causes an appreciable stabilizing effect in ice
cream. Therefore, the levels of milk solids, and so milk protein, will determine the amount of
stabilizer to be added. Also, interactions of certain stabilizers such as alginate and k -
carrageenan with casein are likely to have considerable impact on the overall stability of ice
cream. Skim milk and its concentrated and dried forms are most common sources of milk
proteins in ice cream mix, but protein products such as whey protein concentrates (WPC) and
total milk protein (TMP) have also been used. High heat skim milk concentrate or powder has
been known to give generally a superior texture ice cream.