Effect of SPI on the quality characteristics of ice cream

The foaming properties, foam stability, emulsification and emulsion stability of four varieties of soybean protein isolates were detected. They were used to substitute whole milk powder at levels of 20%⁵0% to produce ice cream. The viscosity, hardness, overrun value, melting rate and sensory properties of ice cream were investigated. The results showed that viscosity and hardness were increased significantly with the level of substitution increased. The overrun value of different varieties of soy protein isolates ice cream was different. The overrun value of ice cream increased with the level of substitution of soybean protein isolateⅠ increasing, moreover it reduced with the level of substitution of soybean protein isolateⅣ increasing. The melting rate increased slightly and then decreased rapidly with the increasing of substitution. The score of the sensory evaluation increased firstly and then lowered with the level of substitution. The overrun has no correlation with foaming properties, but positively related with emulsification in a certain viscosity range by the Pearson correlation analysis.