Effects of stabilizer-thickener combinations on the physical quality of plant-based ice cream analyzed using mixture design methodology

Nur Aliaa Abd Rahman, . and Luqman Hakim Hamdan, . and Azhari Samsu Baharuddin, . and Mohd Afandi P. Mohammed, . and Minato, Wakisaka (2025) Effects of stabilizer-thickener combinations on the physical quality of plant-based ice cream analyzed using mixture design methodology. Advances in Agricultural and Food Research Journal (AAFRJ) (Malaysia), 6 (2). pp. 1-14. ISSN 2735-1084

This study examined the effects of various stabiliser-thickener combinations on the physical properties of plant-based ice cream and aimed to determine the optimal combination for improved formulation. Carboxymethyl cellulose (CMC), carrageenan, and cornstarch were used. The key physical properties analysed included melting rate, hardness, and overrun (OR), assessed using mixture design methodology in Design Expert 13 software. Results were compared with a commercial plant-based ice cream sample. The optimal stabiliser-thickener combination was 0.135% CMC, 0.138% carrageenan, and 0.128% cornstarch, predicted to yield an OR of 34.2%, hardness of 66.3 N, and a melting rate of 0.33 g/min. The commercial sample showed a faster melting rate (1.27 g/min), lower hardness (33.2 N), and a similar OR (28.3%).

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Abstract

This study examined the effects of various stabiliser-thickener combinations on the physical properties of plant-based ice cream and aimed to determine the optimal combination for improved formulation. Carboxymethyl cellulose (CMC), carrageenan, and cornstarch were used. The key physical properties analysed included melting rate, hardness, and overrun (OR), assessed using mixture design methodology in Design Expert 13 software. Results were compared with a commercial plant-based ice cream sample. The optimal stabiliser-thickener combination was 0.135% CMC, 0.138% carrageenan, and 0.128% cornstarch, predicted to yield an OR of 34.2%, hardness of 66.3 N, and a melting rate of 0.33 g/min. The commercial sample showed a faster melting rate (1.27 g/min), lower hardness (33.2 N), and a similar OR (28.3%).

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Item Type:	Article
AGROVOC Term:	carrageenans
AGROVOC Term:	formulations
AGROVOC Term:	analysis
AGROVOC Term:	water hardness
AGROVOC Term:	food processing
AGROVOC Term:	food additives
Geographical Term:	Malaysia
Depositing User:	Mr. MUHAMMAD FARHAN AFIF MOHD NAZRI
Date Deposited:	14 Aug 2026 02:16
Last Modified:	14 Aug 2026 02:16
URI:	http://webagris.upm.edu.my/id/eprint/26771

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