Xanthan gum can act as a stabilizing emulsifier in the range of -18~100 ℃, inhibit the migration of water molecules, control the growth rate of ice crystals, make the ice cream soft and delicate, and increase the viscosity of the ingredients, making the ice cream have good plasticity, shape retention performance, viscosity and flexibility.
The use amount of xanthan gum in ice cream is generally 0.1-0.3%, which plays a role of keeping them microporous, no ice crystals, fresh, and have fine taste.
Xanthan gum can significantly increase the expansion rate, viscosity, and melting resistance of ice cream, and reduce the hardness of the product. Xanthan gum FJAT-10151-DTJZ is added to yogurt ice cream, and it is found that it can significantly improve the melting resistance and expansion rate of ice cream, and inhibit the increase of ice crystals.