The Use Of Vegetable Gums And Soymilk In The Manufacture Of Ice Cream

Examine The Use Of Some Vegetable, Gums Namely Carboxymethylcellulose (CMC), Guar Gum, And Locust Bean Gum (LBG) individually or in different combinations with each other As ice cream stabilizers instead of gelatin Also, the substitution of milk solids not fat (msnf) in ice cream mixture with thatof soya bean extraction was the second aim of this study