Milk protein concentrate and reduced-calcium milk protein concentrate as natural emulsifiers in clean label high-protein ice cream manufacture

Paglia, Joseph; Fung, Chloe; Yeung, C.K.

doi:10.1016/j.jfutfo.2022.12.009

Cited by 5 publications

(4 citation statements)

References 39 publications

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“…Being the same manufacturers in the decision making in production, due to the analysis of sales of different types of ice cream in retail stores from the purchase videos of users [4]. In the summer season it is considered a popular dessert making the U.S. ice cream market to reach 7600 million dollars in 2021 and the world market to reach about 50 billion dollars year after year [5,6].…”

Section: Declaración Jurada De Autoríamentioning

confidence: 99%

“…Ice cream is a functional food with great potential because it can be fused with various fruits rich in phenols, probiotics and prebiotics. In addition, it is in great demand by consumers, since it can be consumed by people from 7 to 70 years of age in most countries of the world and is appreciated for its balanced food characteristics, delicious flavors, good nutritional properties and refreshing effect [7,8,3]. Recent analyses determined that the addition of mammalian milks in ice cream is a suitable food matrix for probiotics, containing rich sources of macro elements and for its high digestibility.…”

Section: Declaración Jurada De Autoríamentioning

confidence: 99%

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Productivity improvement by means of method engineering tools and automation in ice cream production at bonanza company

Aldana-Fernández,

Menendez-Elguera,

Torres-Sanchez

et al. 2023

2023 IEEE World AI IoT Congress (AIIoT)

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The production of ice cream has become very popular in the last decade, showing a gradual increase in food consumption preference, generating millions of dollars in the international market, becoming a sector with great technological progress helping to improve the ice cream industry. Even so, there are companies that carry out the processes in an artisanal manner or with little technological modernization, as in the case of Bonanza. The objective of this article is to improve productivity through the use of method engineering tools and industrial automation in the production of the ice cream line of the Bonanza company. In a guided inspection, the operations diagram, process analysis and route diagram were determined. Finding dead times, bottlenecks, congestion and misuse of resources. With the help of Autodesk Inventor, Labview and TinkerCAD programs, the design and simulation of automated machines for the process of cleaning, inspection and weighing of fruit was carried out. This allowed to go from 30 min, 41 min and 65 min to 14 min and 20 minutes by merging the last two processes respectively. In addition to improving all internal processes and restructuring the path of the route. In conclusion, with the implementation of this project, the product execution time was reduced by 3 hours, optimal resources and increased productivity in the Bonanza company.

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Section: Declaración Jurada De Autoríamentioning

confidence: 99%

Section: Declaración Jurada De Autoríamentioning

confidence: 99%

Productivity improvement by means of method engineering tools and automation in ice cream production at bonanza company

Aldana-Fernández,

Menendez-Elguera,

Torres-Sanchez

et al. 2023

2023 IEEE World AI IoT Congress (AIIoT)

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“…Many studies have been carried out to improve the physical, textural, rheological, and sensory characteristics of ice creams. In different studies, chia seed mucilage by Campos et al (2016), modified wheat protein by He et al (2019), red bean by Lubis et al (2022), milk protein concentrate, and reduced-calcium milk protein concentrate by Paglia et al (2023) were used as emulsifiers in ice cream production. However, in the literature review, no study was found on the use of pectin as an emulsifier in ice cream production.…”

Section: Introductionmentioning

confidence: 99%

“…(2022), milk protein concentrate, and reduced‐calcium milk protein concentrate by Paglia et al. (2023) were used as emulsifiers in ice cream production. However, in the literature review, no study was found on the use of pectin as an emulsifier in ice cream production.…”

Section: Introductionmentioning

confidence: 99%

Extraction of pectin from watermelon and pomegranate peels with different methods and its application in ice cream as an emulsifier

Fırat,

Koca,

Kaymak‐Ertekin

2023

Journal of Food Science

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Pectin extraction from watermelon peel (WP) and pomegranate peel (PP) was carried out using three different extraction methods: classical solvent extraction (CSE), ultrasound‐assisted extraction (UAE), and microwave‐assisted extraction (MAE). Extraction parameters (pH, temperature, time, and speed/amplitude/power) were optimized to target maximum crude pectin yield (CPY), while the sample‐to‐solvent ratio (SS) was determined to be fixed at 1:10 w/v at all experiments. CPY was increased by low pH, high temperature, and long time. The pectins obtained at optimum conditions were characterized regarding the physicochemical and rheological properties, and the pectin solutions were found to be typical pseudoplastic fluids. WP pectin extracted with MAE and PP pectin extracted with UAE were determined to have the best emulsifying properties and added to the ice cream formulations. MAE had the maximum CPY of 9.40% for WP (pH = 1.3, 6 min, 596 W) and the best emulsifying properties. UAE had the best emulsifying properties for PP and the CPY was 11.56% in conditions of pH = 1.5, a temperature of 69°C, an extraction time of 29 min, and a 32% amplitude. The use of PP pectin resulted in a significant increase in the apparent viscosity of ice cream mix and also the first dripping time and the hardness of ice cream over commercial emulsifier. Melting properties and hardness values of ice cream with WP pectin were comparatively closer to those of ice cream with commercial emulsifier. On the other hand, the first dripping time and hardness value of ice cream with PP pectin having 60.25 min and 3.84 N, respectively, were higher than those of commercial ice cream having 53.75 min and 2.14 N, respectively.Practical Application: The utilization of WP and PP, which are good sources for pectin production, benefits both a sustainable environment and a sustainable food industry. Pectin extracted from WP and PP as an emulsifier in ice cream can ensure the production of ice creams with good melting properties. Pectin can be used as a healthy, sustainable, and economical alternative emulsifier in the ice cream industry.

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Review of potential clean label ingredients in yogurt, cheese and ice cream sector

Vashisht,

Singh,

Saini

et al. 2025

Food and Humanity

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Milk protein concentrate and reduced-calcium milk protein concentrate as natural emulsifiers in clean label high-protein ice cream manufacture

Cited by 5 publications

References 39 publications

Productivity improvement by means of method engineering tools and automation in ice cream production at bonanza company

Productivity improvement by means of method engineering tools and automation in ice cream production at bonanza company

Extraction of pectin from watermelon and pomegranate peels with different methods and its application in ice cream as an emulsifier

Review of potential clean label ingredients in yogurt, cheese and ice cream sector

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