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The aim of this work was to study the influence of ι‐ and κ‐carrageenan addition to strawberry sorbet prepared by various freezing methods (cryostat and conventional freezer) on freezing kinetics and ice crystals structure. Four variants of strawberry‐based sorbet were prepared: with no additive, with 0.1% addition of ι‐ and κ‐carrageenan, and 1:1 blend of both. Freezing curves and freezing time, as well as the size and morphology of ice crystals, were analyzed. The addition of carrageenan stabilizers resulted in freezing process elongation. Reference samples were characterized by different dynamics of the freezing process. The addition of carrageenan increased the final temperature of the samples, compared to the reference sample (even 2.6 °C of difference). Additives reduced ice crystals growth. The most efficient was mixture of both fractions of carrageenan––the samples in this variant frozen in conventional freezer were characterized by the smallest ice crystals diameter––average 5.44 µm, while for the reference sample it was 17.79 µm.Practical ApplicationThis research can give a new path for the carrageenan's hydrolysates application––not only for dairy products. Iota carrageenan fraction was recommended for dairy products according to its water‐holding capacity in the presence of calcium ions. This study showed that mix of ι‐ and κ‐carrageenan could bring positive results to such product as sorbet without any milk proteins addition. This experiment data could also be helpful when optimizing frozen desserts production in small gastronomy––especially the temperature and time of freezing modifications.

A plant-based diet is beneficial not only to human health but also for environmental sustainability. As consumers, we play a vital role in balancing hedonic consumption with long-term sustainable behaviours, such as reduced animal products consumption. As a result of the changeable trend in the food industry, there are considerably more requirements for food manufacturers. This study aimed to determine the influence of different ingredients and selected stabilisers (iota carrageenan and its acid and enzymatic hydrolysates) on the physicochemical properties of ice-cream mixes. The effect of maturation during 24 h on the selected properties was also observed. The particle size distribution, stability, density, viscosity and morphology after preparation and after 24 h of maturation at the temperature of 4 °C were tested. Finally, it was found that the addition of stabilisers and the homogenisation process caused a decrease in the particle size diameter and they contributed to the obtained higher value of viscosity in comparison to samples without stabilisers. Moreover, the use of stabilisers and the homogenisation process negatively affected the stability of the ice-cream mix due to the fact that the stability rate (TSI) was about 6.0. The data provided by this paper are valuable for intensifying the potential application of vegan ice cream. Additionally, this product may be useful to reduce agricultural waste and for fundamental product development as an alternative beneficial food product in the close future.

In this study, the effect of ultrasound-assisted immersion freezing (UAF) of mango sorbet in comparison to conventional freezer freezing, on freezing course and created crystal structure, was studied. The scope of work included the preparation of a sorbet mixture prepared on the basis of frozen mango fruit with the addition of locust bean gum (LBG), guar gum and a commercial mix of carrageenan without the addition of stabilizers, and freezing it using a conventional freezer and ultrasound-assisted freezing equipment, with variable operating parameters (21.5 kHz and 40 kHz—continuous or chopped mode). Then, the freezing time and the crystal structure of the frozen samples (a microscopy analysis) were examined. US-assisted freezing reduced the time of the process for stabilized samples of the sorbet. It was also proven that, proper stabilization with the combination of US treatment results in the formation of favorable crystal structure. Stabilized sorbet subjected to US action at a frequency of 21.5 kHz in chopped mode was characterized by the most uniform crystal structure, consisting of crystals with the smallest diameters among all the tested samples; the equivalent diameter was 9 µm, while for the stabilized control it was 25 µm.

The work is devoted to the study of the functional and technological properties of oat β-glucan in low-fat milky ice cream (2% fat) in comparison with the stabilization system Cremodan® SI 320. β-glucan (0.5%) has a greater effect on the cryoscopic temperature of ice cream mixes than Cremodan® SI 320 in the same amount (decrease by 0.166 °C vs. 0.078 °C), which inhibits the freezing process of free water in ice cream during technological processing in the temperature range from −5 to −10 °C. Microscopy of ice cream samples after freezing and hardening shows the ability of β-glucan to form a greater number of energy bonds due to specific interaction with milk proteins. Analysis of the microstructure of ice cream samples during 28 d of storage confirms the ability of oat β-glucan to suppress the growth of ice crystals more effectively than Cremodan® SI 320. Oat β-glucan gives ice cream a rich creamy taste, increases overrun and resistance to melting, which brings this type of frozen dessert closer to a full-fat analogue (10% fat).