Effects of Locust Bean Gum and Mono‐ and Diglyceride Concentrations on Particle Size and Melting Rates of Ice Cream

Cropper, Sherrill Lyne; Kocaoglu-Vurma, N.A.; Tharp, B.; Harper, W. J.

doi:10.1111/1750-3841.12073

Cited by 21 publications

(8 citation statements)

References 18 publications

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“…Muse and Hartel () and Bolliger et al. () found that increasing the amount of polysorbate 80 (PS80) decreased melt rate significantly, while increasing amount of mono‐ and diglycerides also decreased melt rate, but to a less extent (Cropper et al., ). An increased fat destabilization was seen with the increasing level of emulsifiers added in ice cream (Bolliger et al., ).…”

Section: Introductionmentioning

confidence: 99%

The Effect of Overrun, Fat Destabilization, and Ice Cream Mix Viscosity on Entire Meltdown Behavior

Freire

Hartel

2019

Journal of Food Science

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This study aims at exploring ice cream meltdown behavior by changing the levels of stabilizer (ST), polysorbate 80 (PS80), and overrun (OR). By adjusting the formulation of ice cream, the degree of fat destabilization (FD), mix viscosity (MV), and overrun can be controlled within a certain range, which in turn presents different meltdown behaviors for study. In addition to the drip‐through test, the shape of ice cream as it melts was recorded as height change to further investigate ice cream meltdown. Mix viscosity (at 50 s−1) and fat destabilization were found to have a significant effect not only on drip‐through rate, but also the induction time, final weight of the drip‐through part, height‐change rate, and final height of melted ice cream. On the other side, overrun was found only to have an effect on meltdown when no stabilizers were added. These results indicate serum phase viscosity (mix viscosity) and fat destabilization are important parameters to describe ice cream meltdown. Besides, the entire ice cream meltdown curve and height collapse curve provide important information on ice cream meltdown behavior. Practical application A new direction of analysis of ice cream meltdown behavior is provided in this study. The induction time, the final drip‐through weight, and the height change during the meltdown process were found to be the indicators on the influence of microstructure on ice cream meltdown behavior for the future study.

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Section: Introductionmentioning

confidence: 99%

The Effect of Overrun, Fat Destabilization, and Ice Cream Mix Viscosity on Entire Meltdown Behavior

Freire

Hartel

2019

Journal of Food Science

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“…In food industry, LBG alone or in combination with other hydrocolloids (e.g. carrageenan, xanthan gum, guar gum) is widely used in beverages (Dogan et al 2011), bakery products (Kohajdová et al 2009), noodles (Pan et al 2016), dairy products (Cropper et al 2013) and as edible coatings (Martins et al 2012).…”

Section: Introductionmentioning

confidence: 99%

Effects of locust bean gum on the structural and rheological properties of resistant corn starch

et al. 2017

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In this study, interactions between resistant corn starch (RS) (5% w/w) and locust bean gum (LBG) (0, 0.125, 0.25, 0.50 and 1.0% w/v) on the viscoelastic, pasting and morphological characteristics of aqueous dispersions were evaluated. Results showed that the storage modulus (G'), loss modulus (G''), and apparent viscosity values of starch/gum (RS/LBG) mixtures were enhanced with the addition of LBG, and the rheograms demonstrated a biphasic behavior. RS/LBG samples were predominantly either solid like (G' > G'') or viscous (G'' > G'), depending on the added concentration level of LBG. Gum addition also caused higher peak viscosity, breakdown and total set back of RS/LBG mixtures. A strong correlation between rheological and structural properties was found. Confocal laser scanning microscopy (CLSM) images confirmed the transition of starch particles from a scattered angular shape to clustered structures cross-linked by dense aggregate junction zones justifying the observed changes in rheological properties.

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“…The food additive mono-and diglycerides of fatty acids offers the food industry many solutions for optimal product formulation and processing. When used as additive in food products such as bread and baked products and ice cream, monoand diglycerides of fatty acids require a high concentration of monoglycerides [57,58]. The high interest of the food industry in the utilisation of mono-and diglycerides of fatty acid additives is due to the fact they are safe for consumption and have useful properties that improve the production of food products [59].…”

Section: Common Uses For Mono-and Diglycerides Of Fatty Acidsmentioning

confidence: 99%

Demystifying Emulsifiers as Additives through Molecular Gastronomy: A Contribution to Rise Consumer’s Sovereignty

Gomes¹,

Silva²,

Simões³

2022

Natural Food Additives

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According to the Food and Agriculture Organisation of the United Nations, one third of food produced annually for human consumption results in food losses or wastage, which is environmentally degrading, economically unviable, ethically incorrect, and does not contribute to sustainable development. The use of additives can help prevent the waste of food that is still fit for consumption in a world where about 16% of the world’s population goes hungry. Food additives may overcome the problem of limited supply of natural ingredients, increase the shelf life of foods and simplify the complex cooking procedures. To raise the consumer’s knowledge about food additives, this work presents and explain in a simple manner some physical/chemical properties of emulsifiers, namely fatty acids esters and sucrose esters of fatty acids. Moreover, this work reviews and illustrates, recurring to recipes of molecular gastronomy, how these additives are used in food preparation to achieve and maintain certain desirable characteristics, how they contribute to obtain a better result in final preparation, and how they can be used in modern cuisine. Preparations coming from the discipline of molecular gastronomy have been chosen since they are based on laboratory related procedures and only use few ingredients, including an additive.

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Effects of Locust Bean Gum and Mono‐ and Diglyceride Concentrations on Particle Size and Melting Rates of Ice Cream

Cited by 21 publications

References 18 publications

The Effect of Overrun, Fat Destabilization, and Ice Cream Mix Viscosity on Entire Meltdown Behavior

The Effect of Overrun, Fat Destabilization, and Ice Cream Mix Viscosity on Entire Meltdown Behavior

Effects of locust bean gum on the structural and rheological properties of resistant corn starch

Demystifying Emulsifiers as Additives through Molecular Gastronomy: A Contribution to Rise Consumer’s Sovereignty

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