Development of an innovative stabilizer-emulsifier mixture to enhance the quality of ice cream on a structured scale

The aim of this study was to create a structured scale for assessing the visual quality of ice cream, develop a stabilizer-emulsifier mixture for industrial production, and evaluate the characteristics of the final product, including the visual (descriptive) index, physicochemical, rheological, sensory attributes, and associated production costs. The development of emulsifiers and stabilizers involved a fractional factorial design 26−2, with 0 to 0.66