Functional application of Maillard conjugate derived from a κ-carrageenan/milk protein isolate mixture as a stabilizer in ice cream

Abstract

In a previous study, κ-carrageenan (κ-Car) was conjugated with milk protein isolate (MPI) via the Maillard reaction in a wet-heating system, and the Maillard conjugate derived from the κ-Car/MPI mixture effectively improved the stability of oil-in-water emulsions. In this study, the κ-Car/MPI conjugate was used in ice cream products to investigate its potential as a stabilizer. The ice cream mixes stabilized by the κ-Car/MPI conjugate showed lower rheological parameter (ηa,10, K, Gʹ, and G″) values than those of ice cream mixes stabilized by the κ-Car/MPI mixture, and the physical stability of the ice cream mixes was improved by the addition of the κ-Car/MPI conjugate. No significant differences in the overrun and hardness values were observed between the κ-Car/MPI conjugate and κ-Car/MPI mixture in frozen ice creams. However, the ice cream with the κ-Car/MPI conjugate showed greater resistance to melting due to its improved water-holding capacity. These results suggest that ice cream with high melting resistance can be produced with the addition of the κ-Car/MPI conjugate. Thus, the κ-Car/MPI conjugate could be used as a novel stabilizer in ice cream products.