Evidence map›Paper›PMID 42286875›Full record

ArticleJournal of the science of food and agriculture2026

Effect of tamarind seed polysaccharide on ice cream quality.

Hongxiao He, Yaxin Yan, Dongchun Zhang, Jian He, Hui Zhang, Fan Xie, Lianzhong Ai

Abstract read
PubMed Full text at PMC Publisher
In one paragraph

Article in Journal of the science of food and agriculture, 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.

0numbers the graph read from it
0cells of the map it votes in
0citing papers in PubMed
–field-weighted citation impact
1 · What the graph read from it

What it found

Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.

The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.

2 · The registry

The trial behind it

Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.

Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.

3 · Its place in the literature

Who cites it

0 citing papers in PubMed.

No citing paper in PubMed yet.

4 · The record

Corrections and comments

PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.

5 · Who and what money

Authors and funding

7 authors.

Hongxiao HeShanghai Engineering Research Center of Food Microbiology, School of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai, China.
Yaxin YanShanghai Engineering Research Center of Food Microbiology, School of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai, China.
Dongchun ZhangShanghai Engineering Research Center of Food Microbiology, School of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai, China.
Jian HeNational Center of Technology Innovation for Dairy, Hohhot, China.
Hui ZhangShanghai Engineering Research Center of Food Microbiology, School of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai, China.
Fan XieShanghai Engineering Research Center of Food Microbiology, School of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai, China.ORCID https://orcid.org/0000-0003-1124-8215
Lianzhong AiShanghai Engineering Research Center of Food Microbiology, School of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai, China.ORCID https://orcid.org/0000-0002-6681-9102

Funding

National Center of Technology Innovation for Dairy 2024-QNJJ-001Natural Science Foundation of China, China 32472282
6 · The paper itself

Abstract

backgroundIce recrystallization is a key factor limiting the storage stability of ice cream. Although tamarind seed polysaccharide (TSP) is recognized for its thickening and ice recrystallization inhibition (IRI) capabilities, its specific mechanism of action in frozen dairy systems remains underexplored. This study aimed to elucidate the stabilizing mechanism of TSP (0%, 0.2%, and 0.5% w/w) in ice cream formulations.

resultsRheological analysis revealed that TSP significantly modified the flow properties of the mixes. The consistency coefficient (K) increased from 0.4451 to 1.1593 Pa·s

conclusionThese findings demonstrate that TSP is a potent cryostabilizer that optimizes the microstructural integrity and textural quality of ice cream. This research provides a robust theoretical foundation for utilizing TSP as a functional ingredient in the frozen dessert industry. © 2026 Society of Chemical Industry.

Indexed as

Ice CreamPlant ExtractsPolysaccharidesTamarindusCrystallizationFreezingRheologySeedsViscosityPlant ExtractsPolysaccharidesice creamice recrystallization inhibitionmelting propertiesmicrostructurerheological propertiestamarind seed polysaccharide

Identifiers

PMID42286875
PMCPMC13543750

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Registered trials

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Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.