Study on the effect of lower HLB value emulsifiers on the quality of soft-serve ice cream

The effect of lowering the HLB value of emulsifiers (Monoglyceride HLB 3.8, Lecithin HLB 3.5, Span 60 HLB 4.7) on the quality of soft-serve ice cream was studied by testing the following physical properties: the viscosity and emulsification-stabilization of the plasma, the rigidity, the overrun and the resistant-melted of soft-serve ice cream as well as observing its micro morphological tissue using a microscope with magnification 40. The effect mechanism of emulsifiers on quality was also illustrated in order to explain the results. The results showed that monoglyceride have a better effect on overrun, rigidity and resistant-melted in contrast with the other two kinds of emulsifiers. Span60 gave bad results, except for the overrun and the rigidity, and the emulsification-stabilization did not change while increasing the concentration. The effect of Lecithin on the quality of soft-serve ice cream was intermediate in contrast with the two other emulsifiers, and the emulsification-stabilization increased along with the dosage.