Application of lactobionic acid in ice cream production

Abstract

Lactobionic acid (LBA) has many potential applications. This study aimed to evaluate the application of LBA in ice cream production, including its effect on the physico‐chemical properties of ice cream mix, and overrun and melting behaviour of ice cream. The rheological properties of ice cream mix and ice cream made with LBA were evaluated. The physico‐chemical properties of ice cream produced with 2–3 g/kg LBA were comparable to ice cream made with a commercial stabiliser and emulsifier. However, the addition of LBA in higher concentration in the current study resulted in a harder ice cream texture and lower overrun.

The effect of the use of salep powder obtained from different wild orchid species in Turkey on the rheological, thermal, and sensory properties of ice cream

“…Figure 1 was consistent with previous studies about ice cream mixes (Dogan et al, 2013;Yazdi et al, 2020;Sharma et al, 2017). Shear-thinning flow properties were seen in the ice cream mixes, which is the expected flow behavior for an ice cream mix, and this behavior is associated with the breakdown of aggregate structures during the increase of shear rate (Zagorska et al, 2022). Kaya & Tekin (2001) determined the shear-thinning flow behavior for ice cream mixes with different salep content which is attributed to a complex involvement of partially broken-down micellar casein at the droplet surface in the homogenized ice-cream mix.…”

Partial coalescence and whipping capabilities of dairy aerated emulsions as affected by inclusion of monoglycerides with different fatty acid species

“…2013; Zagorska et al . 2022). Aerated emulsions with high monoglyceride concentrations exhibited high G' values, indicating that monoglycerides enhanced fat droplet interactions and crystalline networks that formed by fat droplets.…”

“…There were no significant differences in storage modulus (G 0 ) and loss modulus (G″) between the control and the 0.25% monoglyceride samples. However, at 0.50 and 0.75% of monoglycerides, the G 0 was higher than the G ″ at all the samples, indicating that elastic properties dominated the viscoelastic behaviours (Munk et al 2013;Zagorska et al 2022). Aerated emulsions with high monoglyceride concentrations exhibited high G' values, indicating that monoglycerides enhanced fat droplet interactions and crystalline networks that formed by fat droplets.…”

Unripe banana biomass as a dairy fat partial replacer in vanilla homemade ice cream

“…Akbari et al (2019) affirm that low-molecular-weight fat substitutes including fructooligosaccharides and inulin contribute to reducing the freezing point of ice cream, which makes the meltdown rate faster in low-fat ice cream. It is possible to observe in the literature studies that demonstrate reduction (El-Nagar et al, 2002;Karaman et al, 2014;Aragão et al, 2018;Zagorska et al 2022;Santos et al 2022), increase (Akalın et al, 2008) and little expressive variation (Surapat & Rugthavon, 2003;Aykan et al, 2008;Boff et al, 2013) in this physical behavior in formulations with addition of fat substitutes.…”