Table 1.
Ice cream formulations of the studied samples (LBG: locust bean gum; GG: guar gum, XG: xanthan gum; IC: iota carrageenan).
| Ingredients (%) | 10% fat | 1% fat | LBG | GG | XG | IC | ||
|---|---|---|---|---|---|---|---|---|
| Cream | 30 | 3.0 | 2.98 | 2.99 | 2.99 | 2.99 | 2.99 | 2.98 |
| Skimmed milk | 56.2 | 81.9 | 81.47 | 81.67 | 81.75 | 81.59 | 81.75 | 81.47 |
| Sucrose | 13.8 | 15.0 | 14.90 | 14.94 | 14.96 | 14.93 | 14.96 | 14.90 |
| Vanillin | 0.1 | 0.1 | 0.1 | 0.1 | 0.1 | 0.1 | 0.1 | 0.1 |
| Polysaccharide (similar mix viscosity) | 0 | 0 | 0.55 | 0.3 | 0.2 | 0 | 0.2 | 0 |
| Polysaccharide (similar serum phase viscosity) | 0 | 0 | 0.55 | 0.3 | 0 | 0.4 | 0 | 0.55 |