Abstract
Sodium alginate, methyl cellulose and sodium carboxymethyl cellulose at concentrations of ∼ 1% do not change the homogeneous nucleation temperature (TH) of water or of sucrose solutions by more than the experimental uncertainty of ±2°C. Stabilizers at a concentration of 0.0067 g/ml showed a variety of effects on heterogeneous nucleation in 0.75 g/ml sucrose solution. Xanthan gum showed a slight inhibitory effect, methyl cellulose showed little effect, sodium pectate, sodium carboxymethyl cellulose and microcrystalline cellulose caused slight increases in the incidence of heterogeneous nucleation, and sodium alginate caused a substantial increase. The effect of sodium alginate can probably be attributed to inclusions rather than to the polysaccharide molecules themselves. It is concluded that none of the stabilizers affects nucleation of ice to an extent which would be of significance in frozen confectionery products.
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
More From: International Journal of Food Science & Technology
Disclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.