This study investigated the effects of microencapsulated stabilizers guar gum, locust bean gum, xanthan gum, and carboxymethyl cellulose (CMC) on the physicochemical, rheological, melting, textural and sensory properties of ice cream. All stabilizers were coated onto an iodine carrageenan matrix, which served as a reinforced encapsulation wall material to enhance microcapsule integrity. SEM analysis revealed smoother and more compact microcapsules, improving stabilizer dispersion and interaction within the ice cream matrix. Microencapsulation produced statistically significant improvements (p p p < 0.05) in texture, melting resistance, and mouthfeel, with guar gum achieving the highest overall acceptability. Importantly, no off-flavors were detected, demonstrating the sensory compatibility of the encapsulation system. Overall, coating stabilizers onto an iodine carrageenan matrix significantly enhanced their functional performance, improved freeze-thaw behavior, reduced ice recrystallization, and elevated sensory quality. These findings highlight microencapsulation as a powerful strategy for developing next-generation ice cream formulations with superior structural stability and consumer appeal.
Kilinc et al. (Sun,) studied this question.