摘要：In this study the effect of different levels of emulsifier (Admul MG 4143) on vanilla ice cream properties was investigated. Experimental ice creams were made by using three levels of emulsifiers (0,2 %, 0,3 % and 0,4 %). In vanilla ice cream samples, viscosity, pH, fat, total solid, overrun, melting rate, shape factor and penetrometer value were determined. Organoleptic evaluation was also carried out. From the results, it was found that using of different levels of emulsifier in ice cream mix affected viscosity, overrun, melting rate, shape factor and penetrometer value significantly (p<0,05). From the foregoing results, the level of 0,3 % emulsifier can be recommended for the manufacture of high quality vanilla ice cream.
