Abstract
Abstract X-ray micro-computed tomography was applied to determine the influence of stabilizers on the microstructure of fresh sorbets (i.e. at the outlet of a batch freezer), and more particularly on the air phase and the ice phase. Sucrose sorbets were tested with addition of one stabilizer: locust bean gum (LBG), hydroxypropylmethylcellulose (HPMC) or carboxymethylcellulose (CMC). It was shown that HPMC increased the quantity and decreased the size of air bubbles; it also decreased the ice crystals size unlike other stabilizers which had no effect on the size of ice crystals. Results were successfully compared with data from Cryo-Scanning Electron Microscopy (cryo-SEM) and completed with Focused Beam Reflectance Measurement (FBRM) analyses applied for dynamic studies during freezing process. The effect of HPMC on the ice phase would be linked to its surfactant properties; air bubbles could prevent crystal growth during the freezing process.
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: 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.
