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


Citation

Abd Rahman, Nur Aliaa and Hamdan, Luqman Hakim and Baharuddin, Azhari Samsu and Mohammed, Mohd Afandi P. and Wakisaka, Minato (2025) Effects of stabilizer-thickener combinations on the physical quality of plant-based ice cream analyzed using mixture design methodology. Advances in Agricultural and Food Research Journal, 6 (2). art. no. a0000563. pp. 1-14. ISSN 2735-1084

Abstract

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%).


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Additional Metadata

Item Type: Article
Subject: Food Science
Subject: Materials Science
Subject: Chemistry
Divisions: Faculty of Engineering
DOI Number: https://doi.org/10.36877/aafrj.a0000563
Publisher: HH Publisher
Keywords: Stabiliser; Thickener; Plant-based ice cream; Mixture design methodology
Sustainable Development Goals (SDGs): SDG 12: Responsible Consumption and Production, SDG 2: Zero Hunger, SDG 9: Industry, Innovation and Infrastructure
Depositing User: Ms. Nur Faseha Mohd Kadim
Date Deposited: 22 Jun 2026 08:02
Last Modified: 22 Jun 2026 08:02
Altmetrics: http://www.altmetric.com/details.php?domain=psasir.upm.edu.my&doi=10.36877/aafrj.a0000563
URI: http://psasir.upm.edu.my/id/eprint/126314
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