The polysaccharides are biopolymers found in nature in various forms and different functions. In the food industry, may act as thickeners, stabilizers, crystallization inhibitors, among other properties. In this work we were produced strawberry ice cream containing as thickener the native algae polysaccharides (carrageen of Hypnea musciformes ) and a blend of (carrageenan and galactomannan from Caesalpinia pulcherrima) and compared with ice crean containg commercial stabilizers and without stabilizers . The project was registered in the Brazil CAAE platform: 51831315.5.0000.5589 and had approved opinion. Strawberry ice cream were produced by modifying the stabilizer used, and T1 (neutral League), T2 (No stabilizer), T3 (Carrageenan) and T4 (Carrageenan and galactomannan). The slurry of ice cream was produced, which has undergone maturation in the refrigerator overnight and subsequently the aeration process which includes the steps of whipping, air incorporation and final freezing. All of the ice cream production steps followed good hygiene and manufacturing practices.
Sensory analysis was performed with 120 testers using the nine-point hedonic scale acceptance test. The buy intention to these products also was done by the tasters. The Treatment three with the carrageenan stabilizer presented greater sensorial acceptance among the treatments tested with means above 7.5 for all the tested subjects. Which corresponds to moderately enjoyed and enjoyed very much. It concludes that it is possible to produce ice cream replacing the stabilizer used commercially for carragennan of Hypnea musciformes within the microbiological standards required by law and were approved by the assessors in the sensory test.