Abstract
Abstract Soft-serve ice cream mixes containing 4% milk protein and 0.14% locust bean gum (LBG) showed extensive visual phase-separation after 21 days at 5 °C, unless κ-carrageenan was added to the formulation. Addition of κ-carrageenan (0–0.02%) did not inhibit microscopic phase separation between protein and polysaccharide. A higher degree of “emulsification” of the protein-enriched phase into the continuous serum phase was observed as the κ-carrageenan concentration increased, which correlated with inhibition of macroscopic serum separation in the mix. After macroscopic separation, the serum phase of mixes with different κ-carrageenan concentrations showed similar microstructural and rheological characteristics, implying no concentration of LBG and no presence of κ-carrageenan in the serum phase. The rheological behaviour of the protein-enriched phases indicated κ-carrageenan/casein interactions. There was no evidence of “weak-gel” formation through the addition of κ-carrageenan as a means for macroscopic stability in the system.
Sign-in/Register to access full text options 
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.
