Evaluation of Sucrose Esters in Ice Cream

Sucrose esters of varying hydrophilic‐lipophilic balance (HLB) values were added to standard ice cream mixes at 0.15 or 0.25%, and compared with ice creams containing either a commercially available or no emulsifier. Resulting viscosities and overrun patterns were similar, but surface tensions decreased with increasing HLB and concentration. The addition of sucrose esters at 0.25% tended to prevent clumping out of fat particles. Sucrose ester‐containing samples melted in a normal manner, and only texture differences were detectable among samples, with the ester‐containing samples rated higher than the control or reference samples initially and similar to the reference after storage.