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

## TL;DR

This study shows that microencapsulating stabilizers improves ice cream's texture, melting resistance, and overall quality.

## Contribution

The novel use of an iodine-carrageenan matrix for microencapsulating stabilizers in ice cream is introduced.

## Key findings

- Microencapsulation improved rheological behavior by up to 35-40% in guar and xanthan gum treatments.
- Locust bean gum and xanthan gum significantly increased melting resistance and structural endurance.
- Sensory evaluations showed higher acceptability for microencapsulated formulations without off-flavors.

## Abstract

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.

Microencapsulation of stabilizers using an iodine–carrageenan matrix significantly enhanced the structural and functional properties of ice cream. Encapsulated guar gum, locust bean gum, xanthan gum, and CMC improved rheological behavior, melting resistance, texture, and microstructural stability compared to the control. This approach effectively reduced ice recrystallization and enhanced sensory acceptance, demonstrating the potential of microencapsulated stabilizers for high‐quality ice cream production.