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Study of the properties of vegan ice cream based on
almond drink

The objective of this study was to create a formula of vegan ice cream based on almond drink with the same unitary operations applied for the milk ice cream. Additionally, the influence of selected stabilizers on the physical, organoleptic characteristics of ice cream and crystal structure was studied. A mixture of two stabilizers locust bean gum (LBG) and xanthan gum was applied. The obtained results showed that the addition of stabilizers had no significant effect on the physical parameters of ice cream. However, the addition prevented recrystallization and the ice crystal equivalent diameter did not exceed 21 μm. The organoleptic evaluation the ice cream with stabilizers obtained the highest score. In conclusion, this paper showed that the same parameters and additives could be used equally for milk and vegan production of ice cream.