The Effect of the Use of Microencapsulated Stabilizers on Textural Rheological and Physicochemical Properties of Ice...

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 < 0.05) in rheological behavior. Guar and xanthan gum treatments exhibited markedly higher G', G″, and G* values-up to 35%-40% greater than the control-indicating stronger viscoelastic networks and enhanced water immobilization. Melting resistance also increased significantly (p < 0.05); locust bean gum extended first drip time by over 25%, while xanthan gum provided the greatest structural endurance during thawing. Overrun and textural parameters were similarly influenced: CMC and xanthan improved aeration efficiency, whereas guar gum generated a firmer and more cohesive structure due to its higher viscosity. Sensory evaluation confirmed these technological enhancements. Panelists rated the microencapsulated formulations significantly higher (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.