Frozen yogurt has a mixed image of yogurt and ice cream ; the former has a healthy image with low calories and the latter is a nutritious cold dessert . The conversion of milk to yogurt should make it possible for some groups to consume appreciable quantities of milk with minimal symptoms of lactose intolerance. In the preparation of soft serve and hard frozen products, it is desirous to have a final product that is not only stable, but is attractive in appearance as well as smooth and free from graininess . The effect of using some stabilizers on the viscosity, over-run, melting characteristics, pH, acidity, and sensory characteristics of frozen yogurt was investigated. The ice cream mix in all groups was 10% fat, 13% sucrose, 13% MSNF (milk non-fat solids) . stabilizers that were tried were Panisol ex (P) , salab (s) and a mix of stabilizers and emulsifiers (M) include (sodium alginate (0.23%), guar (0.13%), carageenan (0.05%), propyleneglycole (0.48%) , polysorbate 80 (0.097%)) at concentrations 0.144 , 0.198 , 0.254% . No appreciable change was observed in the acidity and pH values of the products. Viscosity , over-run capacity and melting characteristics of ice cream were influenced significantly (p<0.05) by type and concentration of stabilizers . The highest values for over-run and melting resistance was observed in samples include Panisol ex at 0.254% and the lowest values was observed in samples include salab at 0.144% . The results of the sensory scores showed that yogurt ice cream produced using mix of stabilizers/emulsifiers (M) at concentration of 0.254% had the highest scores in texture . Type and concentration of stabilizers has no significant effect on mouthfeel and flavour of samples .

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