Soy milk ice cream formulation

Abstract

The objective of this work was to elaborate an ice cream starting from milk of integral soya. They got ready mixtures that had a similar composition to those of the ice cream of milk that it is elaborated at the moment in the country. The level of integrated stabilizer was evaluated (Frimulsion) that allows to obtain characteristic physical-chemical, reológicas and sen- sorial adapted in the product. To establish the level of total solids of soya, they were carried out tests using as stabilizer the CMC in the proportions of 0.20 and 0.25% preparing of soya milk to the 7; 8 and 10%. Several levels of Frimulsion were also rehearsed being selected the one that offers the appropriate characteristics for the wanted product. The study reológico proved that the mixture has a behavior of nature pseudoplástica.