The present work aimed at obtaining the optimum combination of stabilisers used in an
instant ice cream formulation. Instant ice cream mixes were formulated using milk protein,
fat, sucrose, stabilisers, emulsifiers and water. A basic formulation for ice cream mix was
prepared according to the process flow of instant ice cream. Three different stabilisers
mixtures, which were carboxymethyl cellulose (CMC), carrageenan, and sodium alginate
used in 14 formulations were studied using mixture design methodology. Physical analyses on
meltdown rate, hardness, melted ice cream viscosity, and overrun were performed. The results
were compared with those of commercial instant ice cream to determine the acceptability and
quality of the final products. From the optimisation study, the recommended combination of
stabilisers was found to be 0.151% CMC and 0.149% sodium alginate. The optimised sample
had a higher viscosity of 0.17 Pa.s than the commercial one (0.16 Pa.s), which corresponded to
higher hardness thus indicating slower melting rate, which is a good texture for ice cream. The
overrun of the optimised sample was 108.33%, which is considered high. The high amount of
air, viscosity, and hardness resulted in a low melting rate of 0.22 g/min, which is desirable for
ice cream consumption. Based on sensory evaluation, the optimised instant ice cream was the
most preferred by panellists as compared to commercial sample.