Assessing ice recrystallization inhibition effect of stabilizer in ice cream systems: Methods and influencing factors

One of the primary quality issues for ice cream is the coarsening of ice crystals, which occurs due to the ice recrystallization process. Polysaccharides, such as guar gum and locust bean gum (LBG), are commonly used as stabilizers, with one of their main functions being ice recrystallization inhibition (IRI). However, the growing demand for these gums, particularly LBG, has led to supply shortages and significant price fluctuations in recent years. There is a critical need to develop alternative stabilizers from renewable resources that are readily available. The development of alternative stabilizers relies on an accurate assessment of their IRI effect or activity. Currently, the IRI effect is commonly assessed by splat or sandwich assays, with measurement conditions varying greatly in terms of the solution used to dissolve the stabilizer, stabilizer concentration, storage temperature, time, and other parameters in ice cream processing and formulation. However, the determined IRI effect is significantly influenced by these measurement conditions, and contradicting results are often reported - one stabilizer can be active or inactive under different measurement conditions. This imposes a challenge to the development of alternative stabilizers for the ice cream industry. In this article, we will review the influences of these measurement conditions on the determined IRI effect of stabilizers. The information presented here will enable us to use reliable methods for comparing the IRI effect of stabilizers, understanding their working mechanisms, and selecting suitable stabilizers for particular products.