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

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%).