Effects of a novel stabilizer blend and presence of κ-carrageenan on some properties of vanilla ice cream during storage

Characterization of ice recrystallization in ice cream during storage using the focused beam reflectance measurement

“…They also reported that carrageenan was more effective than LBG in slowing down ice recrystallization, as found in this work where a lower recrystallization rate is obtained in ICB formulated with carrageenan as primary stabilizer. Soukoulis et al (2008) and more recently BahramParvar et al (2013) reported that the presence of carrageenan as secondary stabilizer enhance the cryoprotective function of the primary stabilizers. They attributed this effect to the ability of carrageenan to link with caseins leading to a stronger gel network.…”

Optimization of the new formulation of ice cream with native Iranian seed gums (Lepidium perfoliatum and Lepidium sativum) using response surface methodology (RSM)

“…It can be seen that the highest viscosity values were obtained at the experimental zone where gums concentrations were higher (0.12 \ QSSG \ 0.2% and 0.05 \ CSG \ 0.2%). Many studies have investigated the viscosity and rheological characteristics of ice cream and ice cream mixtures (Soukoulis et al 2008;Wittinger and Smith 1986;Bahramparvar et al 2013;Mahdian and Karazhian 2013;Rezaei et al 2011;Varela et al 2014;Martinou-Voulasiki and Zerfiridis 1990;Kaya and Tekin 2001;Bahramparvar et al 2009). They reported that stabilizers are macromolecules (mostly polysaccharides), that are able to interact with water and also interact with proteins and lipids in the mixture and so increase the mixture viscosity (Bahramparvar and Mazaheri-Tehrani 2011).…”

“…On the one hand, there are wide variety of stabilizers and gums that are usually used singly or in combination to achieve optimum results by the most ice cream manufacturing plants (Bahramparvar et al 2013;Marshall et al 2003;Martinou-Voulasiki and Zerfiridis 1990;Moeenfard and Mazaheri-Tehrani 2008;Mahdian and Karazhian 2013). Different stabilizers such as gums due to their useful synergistic effects are used for cost reduction in ice cream industry as a fat replacer agent (Bahramparvar and Mazaheri-Tehrani 2011;Bahramparvar et al 2013).…”

“…The basic purposes for using stabilizers in ice cream formulation are to increase mixture viscosity, prevent shrinkage and slow down moisture migration from ice cream during storage period, to reduce the rate of meltdown, to stabilize the mixture to prevent wheying off, to produce smoothness in body and texture, to help in suspension of flavoring particles, to allow easier pumping and more accurate filling during processing and finally to retard or reduce ice and lactose crystal growth during storage (Goff and Hartel 2013;Clarke 2004). So far many stabilizers have been used in the formulation of ice cream, but attempts to find new sources of hydrocolloids in order to create better quality ice cream have continued (Bahramparvar and Mazaheri-Tehrani 2011;Bahramparvar et al 2013;Marshall et al 2003).…”

“…Different stabilizers such as gums due to their useful synergistic effects are used for cost reduction in ice cream industry as a fat replacer agent (Bahramparvar and Mazaheri-Tehrani 2011;Bahramparvar et al 2013).…”