ANSWER

Polysorbate-80 functions as an emulsifier by preventing milk proteins from completely coating fat globules which encourages the destabilization of the fat emulsion in ice cream. The addition of polysorbate-80 also helps to retain the shape of the ice cream and decreases its melting rate (Chang et al., n.d.). It is soluble in cold water (Saltmarsh, 2013).

Another fat –derived emulsifier – mono- and di-glycerides (E471) can be used as an alternative to Polysorbate-80 in ice cream applications (Blech, 2009). Mono- and di-glycerides are surface-active because the glycerol end of the molecule is hydrophilic and the fatty acid end is hydrophobic (Clarke, 2012).

References

Blech, Z. Y. (2009). Kosher Food Production (2nd ed., pp. 330-331). Hoboken: John Wiley & Sons.

Chang, L., Geber, M., Hur, E., Jaakobs, A., Jiang, G., Konuthula, Murawski, A., Nirappil, J., Rege, N., Sarris, C., Tong, E. & Xia, T. (n.d.). The effects of polysorbate-80 and lecithin on stable frozen dessert.

Clarke, C. (2012). The science of ice cream (2nd ed., pp. 54-56). Cambridge: The Royal Society of Chemistry.

Palsgaard Technical Paper. (2011). Palsgaard Technical Paper: Manufacturing High Quality Ice Cream with High Overrun. Denmark: Author.

Saltmarsh, M. (2013). Essential Guide to Food Additives (p. 181). Cambridge: The Royal Society of Chemistry.