Improvements on Melt-Resistance and Sensory Quality of Yogurt Ice Cream by Using Xanthan Gum, FJAT-10151-DTJZ

The overrun, melt-resistance, hardness, dynamic viscoelasticity, microstructure, and sensory quality of the yogurt ice cream products emulsified with a commercial or FJAT-10151-DTJZ xanthan gum were compared. FJAT-10151-DTJZ was extracted in our lab for the experiment. Both ice cream products were pseudoplastic exhibiting the characteristic shear-thinning property. However, the product using FJAT-10151-DTJZ increased the resistances to melting and overrun, retarded ice crystal formation, and improved the smoothness and softness in texture.