Wpływ stabilizatorów na ograniczenie rekrystalizacji w lodach typu sorbet

Kamińska-Dwórznicka, Anna; Samborska, Katarzyna; Jakubczyk, Ewa; Gondek, Ewa

doi:10.15199/65.2016.9.4

Cited by 3 publications

(3 citation statements)

References 10 publications

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“…The recommended size of ice crystals in ice cream should not exceed 50 μm [ 87 ]; however, the formation of ice crystals with a size of 10 to 20 μm, according to some scientists, gives ice cream the proper smoothness and creaminess [ 53 , 88 ], while ice crystals larger than 50 μm give the product an undesirable texture [ 89 , 90 ]. Crystal diameters smaller than 20 μm were found in ice cream after 24 h in the freezer storage and may contribute to the stabilization of the crystal structure during longer storage of the product, which needs to be verified experimentally in further studies.…”

Section: Resultsmentioning

confidence: 99%

The Influence of Whey Protein Isolate on the Quality Indicators of Acidophilic Ice Cream Based on Liquid Concentrates of Demineralized Whey

Mykhalevych,

Buniowska-Olejnik,

Polishchuk

et al. 2024

Foods

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The use of liquid whey concentrates in the composition of ice cream, especially in combination with other powdered whey proteins, is limited due to their understudied properties. This article shows the main rheological and thermophysical characteristics of ice cream mixes, as well as color parameters, microstructure, analysis of ice crystals and quality indicators of ice cream during storage. The most significant freezing of free water (p ≤ 0.05) was observed in the temperature range from the cryoscopic temperature to −10 °C. The microscopy of experimental ice cream samples based on hydrolyzed whey concentrates indicates the formation of a homogeneous crystalline structure of ice crystals with an average diameter of 13.75–14.75 μm. Microstructural analysis confirms the expediency of using whey protein isolate in ice cream, which ensures uniform distribution of air bubbles in the product and sufficient overrun (71.98–76.55%). The combination of non-hydrolyzed whey concentrate and 3% whey protein isolate provides the highest stability to preserve the purity and color intensity of the ice cream during storage. The produced ice cream can be classified as probiotic (number of Lactobacillus acidophilus not lower than 6.2 log CFU/g) and protein-enriched (protein supply from 15.02–18.59%).

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Section: Resultsmentioning

confidence: 99%

The Influence of Whey Protein Isolate on the Quality Indicators of Acidophilic Ice Cream Based on Liquid Concentrates of Demineralized Whey

Mykhalevych,

Buniowska-Olejnik,

Polishchuk

et al. 2024

Foods

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“…Small ice crystals ranging in size to 20 µm of equivalent diameter give the product desired smoothness, while ice crystals larger than 50 μm give the product an undesirable lumpy texture [ 6 , 7 , 39 , 40 ]. Probably milk protein with the combination of β-glucan creates the favorable structure with the best water-holding capacity resulting in better crystal structure creation.…”

Section: Resultsmentioning

confidence: 99%

“…In the case of the formation of large ice crystals, the sensory properties of ice cream deteriorate significantly [ 4 ], which requires control of the process of crystallization of free water during production and storage of the finished product. The recommended size range of ice crystals in ice cream should be within 20–50 μm [ 5 ], but the formation of ice crystals with a size of 10 to 20 μm is an important condition for giving the product a creamy consistency [ 6 , 7 ]. During unstable storage temperature conditions, the size of ice crystals can increase due to the recrystallization of the aqueous phase [ 7 , 8 , 9 , 10 , 11 , 12 ].…”

Section: Introductionmentioning

confidence: 99%

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

et al. 2023

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The work is devoted to the study of the functional and technological properties of oat β-glucan in low-fat milky ice cream (2% fat) in comparison with the stabilization system Cremodan® SI 320. β-glucan (0.5%) has a greater effect on the cryoscopic temperature of ice cream mixes than Cremodan® SI 320 in the same amount (decrease by 0.166 °C vs. 0.078 °C), which inhibits the freezing process of free water in ice cream during technological processing in the temperature range from −5 to −10 °C. Microscopy of ice cream samples after freezing and hardening shows the ability of β-glucan to form a greater number of energy bonds due to specific interaction with milk proteins. Analysis of the microstructure of ice cream samples during 28 d of storage confirms the ability of oat β-glucan to suppress the growth of ice crystals more effectively than Cremodan® SI 320. Oat β-glucan gives ice cream a rich creamy taste, increases overrun and resistance to melting, which brings this type of frozen dessert closer to a full-fat analogue (10% fat).

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The Physical Properties and Crystal Structure Changes of Stabilized Ice Cream Affected by Ultrasound-Assisted Freezing

Kamińska-Dwórznicka,

Kot

2024

Processes

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In this study, the effect of ultrasound-assisted freezing with frequencies of 21.5 and 40 kHz, and a power of 2.4 kW in the chopped mode of milk ice cream in comparison to a standard freezer on the freezing course and formed crystal structure was examined. The first part of the research included the preparation of an ice cream mixture on the basis of skimmed milk with the addition of an emulsifier, locust bean gum, xanthan gum, ι-carrageenan and a reference mixture without stabilizer addition. Ultrasound-assisted freezing shortened the processing time of both stabilized and non-stabilized ice cream. Stabilized samples of milk ice cream exposed to ultrasound (US) at a frequency of 21.5 kHz were characterized by the most homogeneous structure, consisting of crystals with the smallest diameters among all of the tested samples, the size of which, after 3 months of storage at −18 °C, was 7.8 µm (for the reference sample, it was 14.9 µm). The ice recrystallization inhibition (IRI effect) in the samples after US treatment with a frequency of 40 kHz was also observed, regardless of the addition of stabilizers, which may suggest that sonication with these parameters could replace or limit the addition of these substances.

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Wpływ stabilizatorów na ograniczenie rekrystalizacji w lodach typu sorbet

Cited by 3 publications

References 10 publications

The Influence of Whey Protein Isolate on the Quality Indicators of Acidophilic Ice Cream Based on Liquid Concentrates of Demineralized Whey

The Influence of Whey Protein Isolate on the Quality Indicators of Acidophilic Ice Cream Based on Liquid Concentrates of Demineralized Whey

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

The Physical Properties and Crystal Structure Changes of Stabilized Ice Cream Affected by Ultrasound-Assisted Freezing

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