Abstract
ABSTRACTExtracellular ice nucleators (ECINs) were incorporated into foods and subjected to subzero freezing. Time‐temperature profiles, ice‐formation patterns and textures were examined by thermocouple, microscopy and texture analyzer. Onset temperatures (initial freezing), enthalpies and freezing rates were measured by DSC. Addition of ECINs to liquid foods elevated ice nucleation temperatures and promoted freezing. Solid or semisolid products frozen with ECINs resulted in a fiber‐like texture. These effects were more apparent at –10°C or higher. Differential scanning calorimetry revealed onset temperatures were increased 11°C by addition of ECINs, but length of time to complete the phase transition was extended at constant cooling rates. Results indicated that ECINs can be used instead of whole bacterial cells for efficient freezing and textural modification.
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