1995
DOI: 10.1111/j.1365-2621.1995.tb01380.x
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Influence of temperature on crystallization of lactose in ice‐cream

Abstract: Sandiness in ice-cream due to lactose crystallization can still be a problem in many circumstances. Lactose crystallization occurs in ice-cream as the unfrozen phase becomes supersaturated. However, the effects of storage temperature and temperature fluctuations on lactose crystallization have not been very well quantified. In this work, an accelerated storage apparatus was used to determine the effects of thermal fluctuations (from kO.01 "C to +2.0°C), at several mean storage temperatures (from -5.0 to -2O.O0… Show more

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Cited by 27 publications
(12 citation statements)
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“…Sandy or coarse texture is one of the most objectionable defects in ice cream which can be detected easily and is caused by insoluble lactose crystals that give a gritty sensation in the mouth 33, 34. Large crystals can also create an icy texture.…”
Section: Resultsmentioning
confidence: 99%
See 1 more Smart Citation
“…Sandy or coarse texture is one of the most objectionable defects in ice cream which can be detected easily and is caused by insoluble lactose crystals that give a gritty sensation in the mouth 33, 34. Large crystals can also create an icy texture.…”
Section: Resultsmentioning
confidence: 99%
“…Sandiness differs from icy texture as the lactose crystals do not melt in the mouth. Sandy texture can be prevented/reduced by rapid hardening of the ice cream, by maintaining low storage room temperature and preventing temperature fluctuations 33, 34. Particle size of ingredients and their solubility in water can also affect texture.…”
Section: Resultsmentioning
confidence: 99%
“…However, in this case lower storage temperatures resulted in smaller crystal growth rates, suggesting an inhibition of growth rate, probably due to an increase in viscosity and consequently lower molecular mobility. For lactose crystallization in ice‐cream, an optimal temperature has been reported, based on the competition between supersaturation and the increase in viscosity (Hartel and Shastry 1991; Livney et al . 1995).…”
Section: Resultsmentioning
confidence: 99%
“…In practical terms, lactose is a rather poorly water soluble sugar, with a solubility of around 180 g/L at room temperature, so that it will tend to precipitate at lower temperatures and higher concentrations affecting the organoleptic and functional properties of products like ice-cream (Livney et al 1995), condensed sweet milk (Guu and Zall, 1991;Dagbagli and Goksungur, 2008) and "dulce de leche" (Hough et al 1990;Garitta et al 2004). Lactose is considerably less sweet than sucrose or glucose, having a sweetening power of 20 and 30% respectively (Schaafsma, 2008;Fox, 2009), so its contribution to sweetness is irrelevant and, on the contrary, it may impart an unpleasant taste to the foods containing high amounts of it (Illanes et al 1990a) and also present problems due to intolerance (Shaukat et al 2010).…”
Section: Upgrading By Enzymatic Hydrolysismentioning
confidence: 99%