Use of Mixture Design and Flow Characteristics to Formulate Ice Cream Compound Coatings

Abstract

Flow properties of three industrial formulas of ice cream compound coatings were studied in the steady state regime with the coaxial geometry. Flow curves showed shear‐thinning thixotropic behavior. As for molten chocolate, the Casson–Steiner equation was used to fit the compound coating rheograms in the shear rate range 380–1,000 s −1 . The effects of agitation rate and time applied during coating preparation were studied. A new formula of coating was realized using a mixture design and, as dependent variables, the apparent viscosities at different shear rates. Results showed that the flow properties of molten compound coatings could be reproduced by this statistical method, but subsequent research on the influence of fat content and nature, and on the rheological parameters controlling the solidification of coatings, should be carried out to improve their formulation. PRACTICAL APPLICATIONS Formulation of food materials using the scientific (and not the traditional) method is essential in predicting the quality of the final product and reducing the period and cost of developing. This method is based on the use of statistical experimental design and needs the understanding of the techno‐functional properties of the food materials (such as physicochemical properties and rheological behavior). The aim of this research was to use this scientific method in developing a new coating formula. This work illustrates the importance of the mixture design and the rheological properties of molten compound coatings in their formulation. In practice, we showed that the dependent variables used in the mixture design would be chosen with great attention, with respect to the fat contained in coatings. The fat nature and content has a great influence on the functional properties of the coatings used in ice cream manufacture, which is the subject of a forthcoming paper.

Influence of Fat Content on Rheological Properties of Molten Ice Cream Compound Coatings and Thickness of Solidified Products

“…The nine coatings contained the same ratio MC/OC than coating C 1 studied in a previous work (Ghorbel et al. 2008), this ratio was about 2.5, but contained different CO contents giving rise to the following total fat contents: 45.26; 47.50; 49.51; 50.97; 52.31; 52.95; 54.44; 55.80; and 57.05% (WB).…”

“…The nine coatings contained the same ratio MC/OC than coating C 1 studied in a previous work (Ghorbel et al 2008), this ratio was about 2.5, but contained different CO contents giving rise to the following total fat contents: 45.26; 47.50; 49.51; 50.97; 52.31; 52.95; 54.44; 55.80; and 57.05% (WB). These fat contents were chosen with respect to the enrobing properties of the molten coatings prepared, giving apparently homogenous layers of solid coatings.…”

Application of simplex-centroid mixture design to optimize stabilizer combinations for ice cream manufacture

“…It can not only establish the surface model of continuous variables, estimating every element in the mixture and their interactions, but can also optimize the component elements in accordance with the target to determine the best ratio of ingredients (Jian-Zhong et al 2007). Nowadays, this method is extensively used for the formulation in food industries (Iop et al 1999;Yang and Vickers 2004;Laneuville et al 2005;Dutcosky et al 2006;Didier et al 2007;Jian-Zhong et al 2007;Garcia et al 2009;Ghorbel et al 2010;Mastromatteo et al 2009;Santos et al 2009;Ryland et al 2010;Safaraile et al 2010).…”