Rheo‐reactor for studying the processing and formulation effects on structural and rheological properties of ice cream mix, aerated mix and ice cream

Abstract

AbstractIn a rheo‐reactor which allowed in situ follow‐up of the evolving rheological properties of complex systems, we studied the foaming and freezing steps of the ice cream fabrication process separately. The effect of the mix formulation, together with the nature and concentration of stabilizers and emulsifiers, on the rheological and structural properties of the mix, the aerated mix and the ice cream were evaluated. The rotational speed during foaming influences the structure and the rheology of the foamed mix. Xanthan gum (at a concentration of 0.15% w/w) significantly alters the rheological properties of the mix and the aerated mix. Different combinations of stabilizers and emulsifiers, namely Tween 80 and/or a blend of mono‐ and diglycerides at 0.1 or 0.2% w/w, lead to different foaming behaviours. Emulsifiers alter more particularly the extent of partial coalescence of milk‐fat globules, clearly related to the melting resistance of ice cream. The use of both emulsifiers at a concentration of 0.1% w/w is recommended to obtain a ‘good quality’ product.© 2003 Society of Chemical Industry