Storage temperature effect on structural elements of ice cream

Abstract

In the transportation and sale of ice cream, fluctuations in air temperature are possible with an excess of the recommended temperature minus 18 ° C. During subsequent storage, this leads to a change in the dispersion of structural elements (ice crystals and air bubbles) and the appearance of organoleptic defects. The article presents the results of studying the effect of temperature fluctuations on the dispersion of structural elements using the example of ice cream with the most effective stabilization system under conditions of realistically possible temperature fluctuations. The object of the study was ice cream with a mass fraction of fat 10%, dry fat-free milk residue 10%, sucrose 14%, and with a complex stabilizer-emulsifier containing 0.35% of an emulsifier with a high demulsifying effect (mono- and diglycerides with a high content of unsaturated fats) and a synergistic composition of hydrocolloids (0.15%) (locust bean gum and guar and carrageenan). It was found that a threefold change in the product temperature in the range of minus 18 ° C – minus 12 ° C – minus 18 ° C and subsequent storage for six months leads to an increase in the average size of ice crystals by 35%, and in the control sample only by 6%. In this case, for three months of storage, the angles with a larger base of the crystal increase by at least 10 ° C. During the same period, the average diameter of the air bubble increased by 61%. In the control sample, the air bubble increased by 26%. Frozen should not be stored until sale for a long time, for example, more than one month. This recommendation is to avoid a decrease in the fineness of structural elements ice cream subjected to a threefold increase in temperature from minus 18 ° C to minus 12 ° C with subsequent freezing to minus 18°C even when using an effective stabilizer.