Content area
We report the structure–function relationships of four stabilizers (guar gum, gum arabic, xanthan gum, and a commercial blend) during the manufacture of premium ice cream (13% fat). Each stabilizer was evaluated at three concentrations (0.15, 0.3, and 0.5%). Ice cream mixes formulated with 0.5% xanthan gum showed the highest viscosity (~3-fold higher than the control within the medium range of shear rate) and lowest protein adsorption (4.76 ± 0.23%), producing the hardest ice cream (267.27 ± 21.51 N) with the fastest meltdown rate (11.81 ± 0.09 %/h). In contrast, ice cream mixes formulated with guar gum or commercial blend (0.3%) showed intermediate values, resulting in ice creams with moderate hardness (90 ± 8 and 50 ± 6 N, respectively), low meltdown rates (3.6 ± 0.1 and 3.0 ± 0.06 %/h, respectively), and improved shape retention (70 ± 5% and 82 ± 7% after 133 min). A structure–function relationship was further illustrated by plotting zero-shear viscosity against meltdown onset, clearly differentiating stabilizer type and concentration. Confocal microstructure imaging revealed fat–protein density patterns that correlated with protein adsorption. These findings highlight the importance of evaluating contributions and trade-offs of individual stabilizers.