Ice recrystallisation and melting in ice cream with different proteins levels and subjected to thermal fluctuation

Lomolino, Giovanna; Zannoni, Stefania; Zabara, Andrada; Lio, Matteo Da; Iseppi, Alberto De

doi:10.1016/j.idairyj.2019.104557

Cited by 36 publications

(29 citation statements)

References 15 publications

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“…According to Kamińska-Dwórznicka et al (2019), ice crystals should be less than 50 μm to avoid consumer rejection, thus, sizes smaller than this value were observed for both ice creams. This difference in ice crystal size can be attributed to the protein content because it was verified by Lomolino et al (2020) that ice cream samples which contain a higher amount of milk protein, either in powdered or concentrated form and combined with a polysaccharide-rich stabilizer, favored the development of smaller ice crystals in ice cream during freezing. Balthazar et al (2017) noted similar ice crystal sizes for sheep milk ice cream.…”

Section: Distribution Of Ice Crystals Fat Particle and Air Bubbles Sizementioning

confidence: 91%

Application of skimmed milk freeze concentrated in production of ice cream: physical, chemical, structural and rheological properties

et al. 2022

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Freeze concentration process was used to concentrate milk until the third stage of freeze concentration. Thus, two samples of ice creams were manufacture, one with milk and the other with concentrated milk from the first stage of block freeze concentration, and denominated ice cream 1 and ice cream 2, respectively. Both ice creams were characterized according to physicochemical characteristics, overrun, microscopy, melting rate, texture, color, and rheological properties. The use of concentrated milk influenced the physicochemical properties of ice cream 2, promoting an increase in the total solids, protein, carbohydrates, and ashes content. Moreover, it was noted that ice cream 2 had a higher overrun, lower firmness, smaller ice crystals, and tended to color greenish and yellowish, however had a higher melting rate and larger hysteresis area. The models of the Power Law and Casson satisfactorily described the rheological behavior of ice creams, which proved to be a Newtonian fluid.

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Section: Distribution Of Ice Crystals Fat Particle and Air Bubbles Sizementioning

confidence: 91%

Application of skimmed milk freeze concentrated in production of ice cream: physical, chemical, structural and rheological properties

et al. 2022

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“…Compared to germ formation, the growth of crystals has been relatively well studied and controlled [11,12]. However, papers [8,12,13] show that it is advisable to conduct research to identify factors of nucleation intensification in the production of ice cream in the first stage of freezing in technologically accessible ways.…”

Section: Literature Review and Problem Statementmentioning

confidence: 99%

Nucleation intensification in the ice cream production

Творогова

Shobanova

Landikhovskaya

et al. 2020

EEJET

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“…As melting process occurs, water (from melted ice) diffuses in the unfrozen fluid phase, flow downwards through the structural fat globules, milk proteins, ice crystal, air and polysaccharides sugar. Other ingredients incorporated in the ice cream act as resistance factor to fluid flow during the melting process (Lomolino et al, 2020).…”

Section: Melting Rate Of Ice Creammentioning

confidence: 99%

Capturing the impact of nanobubble liquid in enhancing the physical quality of ice cream

2020

JAFE

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Nanobubbles are bubbles of nanometer to micrometer size and are dispersed in a liquid water. In recent years, nanobubbles technology has been used in an extensive range of application such as in drinking water, agriculture, fishery, wastewater treatment and food. In ice cream, air cells are important for the smooth texture of ice cream. In this study, the effects of using nanobubble liquid in ice cream was compared with the one using normal water. Samples were prepared and analysis was conducted to check the physical properties of ice cream. Based on the results obtained, the apparent viscosity of ice cream made using nanobubble liquid (INBL) and normal water (INW) were 0.211 Pa.s and 0.149 Pa.s, respectively. INBL ice cream had higher density and firmness which were 0.77 g/mL and 34.80 gram-force, respectively while INM ice cream had slightly lower density and firmness which were 0.74 g/mL and 29.93 gram-force, respectively. The overrun of INBL ice cream was lower which was 46 % while INW ice cream was 54 %. For both INW and INBL ice creams, the fastest melting rate was recorded between 10-30 min at the rate of 1.491 g/min and 1.558 g/min, respectively. INBL ice cream held its body slightly longer and melted a bit later than INW ice cream. As a conclusion, ice cream with lower overrun is denser and has rich texture. Smaller air bubbles are able to hold the ice cream body better than the ones with larger air bubbles. Nanobubble liquid ice cream has higher firmness value which indicates its ability to better retain its shape.

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Ice recrystallisation and melting in ice cream with different proteins levels and subjected to thermal fluctuation

Cited by 36 publications

References 15 publications

Application of skimmed milk freeze concentrated in production of ice cream: physical, chemical, structural and rheological properties

Application of skimmed milk freeze concentrated in production of ice cream: physical, chemical, structural and rheological properties

Nucleation intensification in the ice cream production

Capturing the impact of nanobubble liquid in enhancing the physical quality of ice cream

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