The impact of ι‐ and κ‐carrageenan addition on freezing process and ice crystals structure of strawberry sorbet frozen by various methods

Abstract

The aim of this work was to study the influence of ι‐ and κ‐carrageenan addition to strawberry sorbet prepared by various freezing methods (cryostat and conventional freezer) on freezing kinetics and ice crystals structure. Four variants of strawberry‐based sorbet were prepared: with no additive, with 0.1% addition of ι‐ and κ‐carrageenan, and 1:1 blend of both. Freezing curves and freezing time, as well as the size and morphology of ice crystals, were analyzed. The addition of carrageenan stabilizers resulted in freezing process elongation. Reference samples were characterized by different dynamics of the freezing process. The addition of carrageenan increased the final temperature of the samples, compared to the reference sample (even 2.6 °C of difference). Additives reduced ice crystals growth. The most efficient was mixture of both fractions of carrageenan––the samples in this variant frozen in conventional freezer were characterized by the smallest ice crystals diameter––average 5.44 µm, while for the reference sample it was 17.79 µm.Practical ApplicationThis research can give a new path for the carrageenan's hydrolysates application––not only for dairy products. Iota carrageenan fraction was recommended for dairy products according to its water‐holding capacity in the presence of calcium ions. This study showed that mix of ι‐ and κ‐carrageenan could bring positive results to such product as sorbet without any milk proteins addition. This experiment data could also be helpful when optimizing frozen desserts production in small gastronomy––especially the temperature and time of freezing modifications.

Ice recrystallization in model glucose/fructose and honey powder solutions as affected by selected stabilizers

“…but at the same time it could be very effective in water ice cream structure protection combined with the kappa form(Kamińska- Dwórznicka et al, 2020) Kiran-Yildirim et al (2021a). also claimed that kappa carrageenan has higher activity than iota and lambda fractions, and these two fractions were included in the commercial carrageenan used for this research.…”

“…By preventing excessive growth of ice crystals, they improve the organoleptic properties of the product (Kamińska-Dwórznicka, Matusiak, et al, 2015). Kamińska-Dwórznicka et al (2020) reported that iota form (usually used in milk products) demonstrated ice recrystallization inhibition (IRI) activity also in sorbets, composed mainly of fruit pulp, water, and sweeteners.…”

Study of Water Freezing in Low-Fat Milky Ice Cream with Oat β-Glucan and Its Influence on Quality Indicators

“…In conditions of high content of free water, the crystallization process becomes too pronounced and the size of ice crystals in ice cream often reaches 100 μm [ 13 ]. In the presence of large ice crystals, this product acquires a coarse crystalline structure, a snowy or icy consistency, which is negatively perceived by consumers [ 15 , 16 , 17 ]. The speed and degree of the recrystallization process also depend on the functional and technological properties of structure stabilizers [ 18 ], which bind free water, increase the viscosity of ice cream mixtures and, accordingly, reduce the size of air bubbles and stabilize them.…”

Eco-Friendly Extraction, Structure, and Gel Properties of ι-Carrageenan Extracted Using Ca(OH)2

“…ι-carrageenan has been widely used in the food, medical, and material industries because of its gelling properties, stability, and synergistic effects. For example, the good stability of ι-carrageenan makes the addition of ι-carrageenan to ice cream reduce the growth of ice crystals [ 5 ]. The gelling properties of ι-carrageenan and the low toxicity of the digestive products allow the preparation of novel ι-carrageenan/gelatin hydrogel capsules [ 6 ].…”