Food Safety of Ice Cream Stabilizers and Emulsifiers
It is a hot and humid summer day, so of course, a frozen desert from the local ice cream truck satiates that craving. What makes ice cream special is not just its sweet, delectable taste that melts perfectly in your mouth but also that it is one of the only foods designed, formulated, manufactured, stored, distributed, and sold with the full intent of being consumed frozen. Because of food technology and thus the use of stabilizers and emulsifiers, ice cream is able to resist melting. These complex, engineered ingredients, however, are worth examining because they may be linked to harmful effects to our microbiome.
Evolution of Ice Cream stabilizers and Emulsifiers
Before the 20th century, eggs (used as natural emulsifiers), gelatin (used as a stabilizer), sugar, milk, and cream were the primary ingredient used to make ice cream. Ice cream was made in small batches, often hand-churned and consumed immediately, so stabilizers and emulsifiers were not as crucial.
By the early 20th century, there was a need for shelf life and large-scale production. This led to the introduction of added stabilizers and emulsifiers. With scientific advances in food technology, stabilizer and emulsifier blends (e.g., hydrocolloid blends like locust bean gum, guar gum, and xanthan gum) were created. These customized blends allowed for the desired mouthfeel and freeze-thaw stability. Additionally, synthetic emulsifiers became popular for cost-effectiveness and consistency.
What Is the Difference between Ice Cream Stabilizers and Emulsifiers?
Ice cream stabilizers and emulsifiers are ingredients used to improve the texture, stability, and shelf life of ice cream. Without these ingredients, ice cream might feel icy or coarse, would melt too quickly, the texture would be inconsistent, and shelf life would be shorter. As such, most commercial ice creams use a combination of stabilizers and emulsifiers for the best results, but what is the difference between the two?
Stabilizers (usually polysaccharides or proteins) help prevent the formation of large ice crystals during freezing and thawing, resulting in a smoother, creamier texture. Common stabilizers include guar gum, locust bean gum (carob gum), gelatin, carrageenan, xanthan gum, alginate, and CMC (carboxymethyl cellulose).
On the other hand, emulsifiers help uniformly blend fat and water, ensuring a stable emulsion (i.e., a stable blend of liquids that would not otherwise mix, such as oil and water) so the ice cream does not separate. Emulsifiers contribute to a smooth, consistent mouthfeel. Common emulsifiers used in ice cream include mono- and diglycerides, lecithin (often from soy or egg yolk), polysorbate 80, and PGME (propylene glycol monostearate).
In sum, stabilizers manage the behavior of water, while emulsifiers manage the functionality of fat.
Ice Cream Stabilizers and Emulsifiers Used Today
The evolution of ice cream stabilizers and emulsifiers has focused on improving texture, preventing ice crystal growth, and enhancing stability. While these advancements have led to smoother, creamier, and more stable ice cream with better resistance to melting and heat shock, consumer trends today favor clean label, natural, and plant-based ingredients (e.g., pea protein, chickpea protein, or oat-protein for plant-based ice cream). This also includes a reduced use of synthetic emulsifiers and a preference for recognizable ingredients (e.g., “guar gum” over “E412”) as well as a preference for natural stabilizers like chicory root fiber (inulin), pectin (fruit-derived), and modified starches.
How Are Emulsifiers and Stabilizers Used in Ice Cream Regulated?
Both the FDA (Food and Drug Administration) in the US and the Codex Alimentarius Commission (an international food standards body) regulate the use of emulsifiers and stabilizers in ice cream to ensure safety and quality. While and stabilizers are FDA approved and generally considered safe, there are some potential health effects to gut health that are worth noting.
An emulsifier called Polysorbate 80, an ingredient associated a number of adverse effects, including cases of renal and liver toxicity, is raising concerns about altering the balance of gut bacteria. Other widely used emulsifiers or stabilizers include carboxymethyl cellulose, carrageenan, and maltodextrin; these ingredients may cause a variety of health problems. According to studies conducted by NIH, some commonly used emulsifiers can directly alter gut microbiota in a manner expected to promote intestinal inflammation and aggravate metabolic disorders through the modulation of gut microbiota. Furthermore, studies suggest that emulsifiers’ assault on the microbiome could help explain inflammatory bowel diseases such as Crohn’s disease and ulcerative colitis, metabolic disorders, and even cancer.
It is important to note that not all emulsifiers have bad effects, or the same effects, and some people are thought to be much more vulnerable than others. As such, we are presently left in a gray zone between suspicion and proof of harm of these ingredients in humans. Adhering to international standards, however, can help build consumer trust/satisfaction and garnering credibility of ice cream products.
Food Safety for Ice Cream Manufactures
ISO 22000 is an internationally recognized standard for food safety management systems, applicable to all organizations in the food chain, including ice cream manufacturers. To assure the safe production of ice cream, ISO 22000 provides a framework for establishing, implementing, maintaining, and continuously improving a food safety management system. By adhering to ISO 22000, ice cream companies can demonstrate their commitment to food safety, enhance their reputation, and meet customer, and regulatory requirements.
Another useful international standard for ice cream or dairy companies is ISO 3728/IDF 70, which specifies the reference method for determining the total solids content in ice cream and milk ice. This standard is relevant when considering the impact of emulsifiers on texture and overall composition.
Adherence to international standards like ISO 3728/IDF 70 and ISO 22000 promotes product quality, safety, and efficiency while boosting market competitiveness and building strong relationships with customers and regulators.
