to obtain an optimum formulation for stabilizers–emulsifier in ice cream, different combinations of three stabilizers, i.e. basil seed gum, guar gum, and carboxymethyl cellulose, at two concentrations of 0.15 or 0.35% with or without e471 emulsifier were studied using a simplex-centroid mixture design. the regression models for physical properties and texture smoothness of samples were also est...
