Opportunities for the development of clean label probiotic ice cream : a thesis presented in partial fulfilment of the requirements for the degree of Master of Food Technology, Massey University, Albany, New Zealand. EMBARGOED until 31 December 2025.

Thumbnail Image
Open Access Location
Journal Title
Journal ISSN
Volume Title
Massey University
The Author
In ice cream manufacture, stabilisers and emulsifiers are used as additives to produce products with desirable properties. Typically, mono-/diglycerides, polysorbate, and several gums such as guar gum, locust bean gum and carboxymethyl cellulose are used to emulsify and stabilise ice creams, respectively. Consumers have long been skeptical about the presence of additives with unfamiliar and complex chemical compounds with E-numbers on the label of food products and consider products with simple and natural ingredients as healthier. Therefore, there is need to identify potential ingredients to replace the commonly used additives in ice cream and produce products which may be more appealing to consumers. In this study chia seed gum (mucilage) (CSG) and sweet cream buttermilk (SCB) were the two ingredients identified to replace the commonly used stabilisers and emulsifiers in ice cream, respectively. The addition of a probiotic culture was also considered to produce functional ice cream with clean label as well as probiotic properties. The study commenced with the extraction of CSG, followed by four integrated phases which involved the production of prototype ice creams.--Shortened abstract
Embargoed until 31 December 2025