Effects of high pressure treatment of mix on ice cream manufacture

Huppertz, Thom; Smiddy, Mary; Goff, H. Douglas; Kelly, Alan L.

doi:10.1016/j.idairyj.2010.12.005

Cited by 41 publications

(15 citation statements)

References 38 publications

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“…In dairy food processing HHP is used for milk stabilization and to define the pressure-induced structural modifications of the main milk constituents (caseins, whey proteins, fat globules, enzymes), inactivation of microorganisms, depression of freezing point of water, and recovery of lactose and proteins from dairy waste water (nutraceuticals, drugs, food additives [1,7,11,[19][20][21][22].…”

Section: Reduced Requirement Of Chemical Additives and Increased Biomentioning

confidence: 99%

“…HHP was used to give similar textural properties and stability with considerably less protein in ice cream mixes [20].…”

Section: Application Of High Pressure In Ice-creammentioning

confidence: 99%

“…Depression in freezing point of water observed at high pressure to -4 °C to -8 °C or -22 °C at 50, 100 or 210 MPa, respectively, thus enabling sub-zero food processing without ice crystal formation or forming very small ice crystals. Small ice crystal formation could be used to significantly control microbial activity, help quality improvement as well to extend the determined shelf life [20,29].…”

Section: Application Of High Pressure In Ice-creammentioning

confidence: 99%

See 2 more Smart Citations

Effects of High-Pressure Technology on the Functional Properties of Milk and Fermented Milk Products

Özcan¹,

Bayizit²,

Yilmaz‐Ersan³

et al. 2017

JLS

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HPP (high pressure processing) is one of the novel technologies to produce microbiologically safe food. HPP is a non-thermal food processing method, wherein the food is subjected to a very high pressure ranging between 100-800 MPa in order to prevent undesirable chemical and microbiological reactions, and hence, prolong the shelf-life. HPP is also called as "high hydrostatic processing, ultra-high pressure processing or isostatic processing". In dairy products, HHP has the potential to modify the functional properties of proteins, polysaccharides and alter biochemical reactions without significantly affecting the nutritional and sensory properties. HPP treatment induces significant changes in milk components particularly in proteins (whey proteins and caseins), as well as on their applicability in innovative dairy productions. HPP influences technological properties of various milk products such as firmness, water-holding capacity of the gel and network structure, cheese yield, rennet coagulation time and ripening.

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Section: Reduced Requirement Of Chemical Additives and Increased Biomentioning

confidence: 99%

“…HHP was used to give similar textural properties and stability with considerably less protein in ice cream mixes [20].…”

Section: Application Of High Pressure In Ice-creammentioning

confidence: 99%

Section: Application Of High Pressure In Ice-creammentioning

confidence: 99%

See 1 more Smart Citation

Effects of High-Pressure Technology on the Functional Properties of Milk and Fermented Milk Products

Özcan¹,

Bayizit²,

Yilmaz‐Ersan³

et al. 2017

JLS

View full text Add to dashboard Cite

show abstract

“…6). The aggregation of the micellar casein fragments is hindered by the formation of HHP induced whey proteins denaturation whereas is promoted in the presence of fat and carbohydrates due to the increase of the casein to water ratio (Huppertz et al, 2011). These changes were determined to be the drivers of the enhancement of mix viscosity and resistance against meltdown (Huppertz et al, 2011).…”

Section: 7mentioning

confidence: 99%

Innovative Ingredients and Emerging Technologies for Controlling Ice Recrystallization, Texture, and Structure Stability in Frozen Dairy Desserts: A Review

Soukoulis

Fisk

2014

Critical Reviews in Food Science and Nutrition

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“…While casein micelles in general show a high stability to many physical treatments, the application of high pressures,>100 MPa, can have strong effects [2]. High pressure treatment of milk and related products has shown some commercially interesting applications, for instance in improving the rennet coagulation properties of milk [3][4][5], the strength of milk gels in cheesemaking [3,4] and yoghurtmaking, cheese yield [3,5], and the texture and melting properties of ice cream [6]. As most of these changes in functional properties are related to pressure-induced changes in casein micelles [3][4][5][6], understanding of pressure-induced changes in casein micelles is required.…”

Section: Introductionmentioning

confidence: 99%

Casein Micelles at Non-Ambient Pressure Studied by Neutron Scattering

2014

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The disruption of casein micelles, as found in cows' milk, was investigated at pressures up to 300 MPa with small angle neutron scattering (SANS). From the decrease of the overall level of scattering, the expected disruption of the micelles was concluded. This disruption was incomplete, and stable at 300 MPa, independent of pressure history. At intermediate pressures, pressure history, (step-wise increase from ambient, or stepwise decrease from 300 MPa) had a strong effect on the scattering patterns. At high pressures, where scattering patterns were sufficiently structured, sizes of scattering entities could be deduced. The scattering entities at high pressure showed a bimodal size distribution. One size was outside the window of quantitative observation and may be similar to that of the native micelles or residual fat globules, the other smaller size, found under high pressure is in the 10-20 nm range and may correspond clusters of about 10 separate casein molecules. The pressure-induced disruption of casein micelles is partially reversed after return to ambient pressure, but small scattering entities, absent before pressure treatment, remain.

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Effects of high pressure treatment of mix on ice cream manufacture

Cited by 41 publications

References 38 publications

Effects of High-Pressure Technology on the Functional Properties of Milk and Fermented Milk Products

Effects of High-Pressure Technology on the Functional Properties of Milk and Fermented Milk Products

Innovative Ingredients and Emerging Technologies for Controlling Ice Recrystallization, Texture, and Structure Stability in Frozen Dairy Desserts: A Review

Casein Micelles at Non-Ambient Pressure Studied by Neutron Scattering

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