The composite alginate/malva nut gum emulsion gel: Effect of oil content and application as cream substitute in ice cream

Key Points

• This research aims to explore how a composite emulsion gel affects the stability of ice cream by altering oil content.
• Developed a composite emulsion gel using alginate and malva nut gum loaded with soybean oil.
• Examined the effects of varying oil content on the texture and stability of ice cream.
• The emulsion gel formulation demonstrated enhanced stability in ice cream.
• Lower saturated fatty acid content was achieved with the use of the emulsion gel.