Abstract
The effects of carboxymethylcellulose (CMC) and guar gum on ice crystal formation have been studied using a sucrose/lactose solution simulating the colloid-free phase of an ice cream mix. Freezing profiles, obtained over short time intervals, showed that the addition of guar gum markedly retarded ice crystal propagation in the sugar solution, whereas addition of CMC showed no effect. The influence of guar gum on ice crystal propagation was more pronounced at −3 °C than at lower temperatures. Results from this study suggest that the two different hydrocolloids exert markedly different effects on ice crystal propagation. We proposed that the determining factor for retardation of crystal growth by guar gum may be either kink site modification or mass transfer across the ice crystal/liquid interface
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