Ice recrystallization in model glucose/fructose and honey powder solutions as affected by selected stabilizers

Abstract

The effect of κ-carrageenan and commercial mix of carrageenans on ice recrystallization inhibition in 50% glucose/fructose (GF) solutions and also dried honey (H) solutions during storage were compared. Samples were stored at −8°C for 96 hr and the images were taken after every 24 hr of storage. Stabilizers were also added to 30% GF solutions, than frozen at −20°C for freezing curves examination. For both 30 and 50% solutions, the viscosity was determined. The addition of stabilizers affected the course of freezing curves. Carrageenans changed the viscosity of GF solutions, while did not affect the viscosity of H solutions. The addition of stabilizers influenced the recrystallization process in GF solutions, and kappa carrageenan inhibited excessive crystal growth to the greatest extent (22.14 µm after 96 hr). In all tested H solutions, the average equivalent diameters of crystal were in a range of 20 µm during the whole storage period. Novelty Impact Statement Carrageenan's changed the viscosity of glucose/fructose solutions, while did not affect the viscosity of honey powder solutions. Honey powder solution showed great IRI effect even without other additives and ice crystals diameter wasn't higher than 20 µm during the whole storage period. Probably some other components of honey powder (not saccharides system) had a greater impact on presented properties.