Effect of Freezing Point and Texture Regulating Parameters on the Initial Ice Crystal Growth in Ice Cream

Trgo, C.; Koxholt, M.; Keßler, H. G.

doi:10.3168/jds.s0022-0302(99)75254-9

Cited by 31 publications

(26 citation statements)

References 13 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…In this study, the particle size grew asymptotically with time with an initial rapid increase which was in agreement with the findings described for the formation of ice crystals (Trgo et al 1999) and macroporous silica structures on colloidal particles (Lee et al 2006) or for the hydrothermal growth of nanocrystals (Huang et al 2003). The higher the temperature was, the higher was both the aggregation rate (k T , Fig.…”

Section: Influence Of the Temperaturesupporting

confidence: 91%

Post-processing of concentrated fermented milk: influence of temperature and holding time on the formation of particle clusters

Hahn

Sramek

Nöbel

et al. 2011

Dairy Science & Technol.

View full text Add to dashboard Cite

Graininess is a common structural defect in microgel suspensions, e.g., yogurt or fresh cheese. The aim of this study was to investigate the impact of the temperature (23-54°C) and the holding time (1-300 min) on the formation of particle clusters in concentrated, fermented milk (protein content 8.2% (w/w)) during post-processing. Since graininess is correlated with the presence of large protein aggregates, temperature treatment during post-processing was varied systematically to promote particle growth and the particle size d 75.3 was measured. The samples revealed a polydisperse particle size distribution present at all temperatures and holding times. With longer holding times, rearrangement led to larger particle clusters while the number of smaller particles decreased. The increase in the d 75.3 was fitted with a power law function while higher temperatures promoted both the aggregation rate and the particle size. By using the Arrhenius equation, the activation energy, E A , was calculated (26 kJ.mol −1 ), which was in agreement with the aggregation kinetics occurring at smaller scales, e.g., the acid-induced aggregation of casein micelles and the temperature-induced aggregation of casein submicelles. According to the activation energy, the particle growth in microgel suspensions was proposed to be predominantly diffusion-limited. The results of this study imply that particle size during post-processing is adjustable. Furthermore, the particle size increases with increasing temperature load, thus, rapid cooling reduces the Dairy Sci. & Technol. (2012) 92:91-107 DOI 10.1007/s13594-011-0046-

show abstract

Section: Influence Of the Temperaturesupporting

confidence: 91%

Post-processing of concentrated fermented milk: influence of temperature and holding time on the formation of particle clusters

Hahn

Sramek

Nöbel

et al. 2011

Dairy Science & Technol.

View full text Add to dashboard Cite

show abstract

“…Increasing pekmez proportions reduced the protein values and increased the sweetness values of ice creams. Trgo et al (1999) reported that sweeteners, depending on the type and concentration, affect the freezing point of the ice cream mixture, the amount of frozen water at a certain temperature. Besides, the addition of pekmez increases the amounts of organic acids that affect the whipping properties of ice cream.…”

Section: Resultsmentioning

confidence: 99%

“…The ice cream containing 2.5, 5.0, and 7.5% of grape pekmez showed no difference in terms of body and texture compared to the ice cream produced without pekmez, indicating that the maximum grape pekmez level of 7.5% can be used in the ice cream production without any body and texture defect. The mouthfeel of ice cream is affected by the size and size distribution of the ice crystals (Trgo et al 1999). In the worst possible case, the ice crystals grow large enough for the consumer to detect them as rough particles on the tongue.…”

Section: Resultsmentioning

confidence: 99%

Effect of pekmez addition on the physical, chemical, and sensory properties of ice cream

Temiz¹,

Yeşi̇lsu²

2010

Czech J. Food Sci.

View full text Add to dashboard Cite

Temiz H., Yeşilsu A.F. (2010): Effect of pekmez addition on the physical, chemical, and sensory properties of ice cream. Czech J. Food Sci., 28: 538-546.The effecs of pekmez concentrates (0, 2.5, 5.0, 7.5 and 10.0%) on the physical, chemical, and sensory properties of ice cream samples were examined. The addition of pekmez to ice cream formula positively affected total solid (TS), total sugar, invert sugar, Saccharose, titratable acidity, ash, and melting, while protein, pH, overrun, and viscosity were negatively influenced. Hunter a* and b* values were positively influenced while Hunter l* values were negatively affected by the treatment. Total acceptability scores of the samples showed variable results with the addition of pekmez while the highest scores were obtained with 7.5% addition of both mulberry and grape pekmez.

show abstract

“…Recrystallization rate increases with storage temperature and extent of temperature fluctuation (Donhowe and Hartel, 1996b) and depends on type and concentration of stabilizer present (see section 2.2.5). Hagiwari and Hartel (1996) observed at a given temperature a direct relationship between recrystallization rate and freezing point of the mix, but Trgo et al (1999) did not find a significant effect.…”

Section: Packaging Hardening and Storagementioning

confidence: 92%

“…Besides the amount of ice, sugars may also influence the recrystallization rate of ice crystals. Hagiwari and Hartel (1996) observed a direct relationship between recrystallization rate and freezing point of the mix, but Trgo et al (1999) did not find a significant effect. In addition to their effect on the quality of the ice cream, sugars are usually the cheapest source of solids in the mix.…”

Section: Sugarsmentioning

confidence: 94%

Behaviour of casein micelles at conditions comparable to those in ice cream

Jonkman

Walstra

Boekel

et al. 1999

International Dairy Journal

View full text Add to dashboard Cite

Abstract:The physical properties of ice cream are mainly determined by the processing and the ingredients. Milk (powder) is one of the ingredients and ice cream thus contains casein, the major milk protein. A large proportion of casein in ice cream is present in the plasma phase of ice cream. Since the behaviour of casein in ice cream plasma was not known and could not be predicted and is expected to be important for the properties of ice cream, the behaviour of casein micelles in ice cream plasma and the influence of several processing steps on its behaviour was studied. Properties of casein micelles in ice cream plasma obtained at -10°C were studied. Structure and behaviour of the casein micelles did not differ greatly from those in milk. A slightly increased amount of salts was associated with the micelles in ice cream plasma and fewer submicelles and small micelles were present. The increase in size was primarily due to fusion of micelles. The properties of the micelles in ice cream could be explained by the two conditions which differ of milk: high concentration of milk components and low temperature. Preheating did hardly affect the properties of casein micelles in ice cream.In a model frozen yoghurt plasma nearly all the calcium and inorganic phosphorus was present in the serum. Frozen yoghurt plasma formed a gel during storage, due to aggregation of casein particles. The rheological properties of the gel changed during storage, presumably due to rearrangement of the casein network.The effects of type of acidulant, addition of various salts, concentration and preheat treatment on aggregation of casein micelles in skim milk in the cold were studied. The pH of aggregation was strongly influenced by the activity of divalent cations. At pH 4.7 at 3°C casein micelles aggregate if the calcium ion activity is 2.5 mM or lower. At higher calcium ion activities the casein micelles appear stable against aggregation. By varying the calcium ion activity of skim milk, the pH and temperature of aggregation in the cold can be changed.Contents

show abstract

Effect of Freezing Point and Texture Regulating Parameters on the Initial Ice Crystal Growth in Ice Cream

Cited by 31 publications

References 13 publications

Post-processing of concentrated fermented milk: influence of temperature and holding time on the formation of particle clusters

Post-processing of concentrated fermented milk: influence of temperature and holding time on the formation of particle clusters

Effect of pekmez addition on the physical, chemical, and sensory properties of ice cream

Behaviour of casein micelles at conditions comparable to those in ice cream

Contact Info

Product

Resources

About