Effect of tamarind seed polysaccharide on ice cream quality

Ice recrystallization is a key factor limiting the storage stability of ice cream. Although tamarind seed polysaccharide (TSP) is recognized for its thickening and ice recrystallization inhibition (IRI) capabilities, its specific mechanism of action in frozen dairy systems remains underexplored. This study aimed to elucidate the stabilizing mechanism of TSP (0%, 0.2%, and 0.5% w/w) in ice cream formulations.

Rheological analysis revealed that TSP significantly modified the flow properties of the mixes. The consistency coefficient (K) increased from 0.4451 to 1.1593 Pa·sⁿ, and the flow behavior index (n) increased from 0.2876 to 0.6445, confirming the characteristic shear-thinning behavior of the mixes. Oscillatory tests confirmed the formation of a weak gel-like network (storage modulus (G') > loss modulus (G″)), imparting viscoelastic stability to the mix. At the microstructural level, TSP promoted the formation of a finer, more monodisperse emulsion and effectively inhibited Ostwald ripening, reducing the mean ice crystal area from 221.69 μm² to 135.78 μm². Furthermore, TSP retarded crystallization kinetics and reduced freezable water content, leading to a prolonged phase transition. These microstructural changes translated to enhanced cohesiveness (rising from 5.835 to 7.121) and substantially reduced hardness in the final product, although this was accompanied by an increase in the melting rate.

These findings demonstrate that TSP is a potent cryostabilizer that optimizes the microstructural integrity and textural quality of ice cream. This research provides a robust theoretical foundation for utilizing TSP as a functional ingredient in the frozen dessert industry. © 2026 Society of Chemical Industry.