THE EFFECTS OF POLYSORBATE-80 AND LECITHIN ON STABLE FROZEN DESSERT

The texture and richness of an ice cream are wholly dependent on the precise combination of its ingredients. This experiment aimed to determine the effects of various concentrations of two emulsifiers: lecithin and polysorbate-80, and to determine if they had a synergistic effect. It was hypothesized that a 70% polysorbate-80 and 30% lecithin ratio would best meet the desired qualities. After conducting sensory evaluations, it was determined that in the low fat ice cream, the emulsifiers had negligible effect on the taste of the final product. In the light ice cream, the 70% polysorbate-80 and 30% lecithin trial had the best texture and richness. In the regular ice cream, the emulsifier negatively impacted the taste of the sample.