Stabilizer In Ice Cream Research Articles

The use of xanthan gum in a milk-containing ice cream with the whey protein microparticulate

Hydrocolloids of stabilization systems are necessary components in ice cream production. They influence viscosity, stabilization of structural elements and melting rate. Their role is especially important in production of ice cream with the low content of fat and nonfat milk solids. Today, specialized stabilization systems for production of such ice cream are absent. Moreover, when choosing stabilization systems, there are problems of economic character that are linked with an increase in prices on the effective polysaccharide — locust bean gum. The aim of the research was substantiation of the composition of the effective formulation of hydrocolloids using their available variety, xanthan gum, to use in production of milk-containing ice cream (with the reduced content of fat and dry nonfat milk substances). To achieve the best quality indicators, a whey protein microparticulate was introduced into milk-containing ice cream. Based on the synergetic properties of hydrocolloids in terms of dynamic viscosity, the composition of four formulations was determined with the content of xanthan gum of 8.6% (in samples 1 and 2), 16% (in sample 3) and 3% (in sample 4). Ice cream with the complex stabilization system of the trademark Cremodan 334 was produced as a control sample. The following indicators were determined in all samples: dynamic viscosity, viscoelastic characteristics (hardness, adhesion strength, gumminess), melting rate, condition and dispersity of the air phase and ice crystals. All developed formulations were superior to the control sample in terms of viscosity by 1.2–2 times. It has been found that replacement of the kappa-carrageenan fraction with iota-carrageenan in combination with guar gum and xanthan gum in an amount of 50% leads to a decrease in viscosity by 1.3 times. A reduction of visco-elastic characteristics was noted in the samples of hydrocolloid formulations under study. When using iota-carrageenan (samples 2 and 4), a notable reduction of thermal stability of ice cream was revealed in sample 4. Furthermore, a decrease in dispersity of the air phase was observed; the content of air bubbles with a size of 50 µm reduced by almost 30%. Based on the results of the investigations, it has been established that the formulation of hydrocolloids of ice cream sample 1, which consists of mono- and di-glycerides of fatty acids, guar gum, xanthan gum and kappa-carrageenan, allows obtaining a product with technologically necessary quality indicators and the most cream-like consistency.

Impact of soy protein dispersibility on the structural and sensory properties of fat-free ice cream

Soy protein can be an effective fat replacer in ice cream due to its contribution to the viscosity and foaming ability. In this study, we investigated the individual effect of soy protein particle size and mix viscosity on the physical, rheological, tribological and sensory properties of fat-free ice cream. Particle size was varied by homogenization and subsequent separation of the dispersible and non-dispersible fractions. Three series of ice cream mixes were made in which (i) particle size and viscosity were varied, (ii) particle size was varied with a constant viscosity, and (iii) the ratio between the dispersible and non-dispersible protein fractions, particle size and viscosity were varied. The results showed that dispersible protein particles (0.25 μm) led to lower hardness and higher scoopability as their presence was related to increased overrun and reduced non-air thickness between the air cells. In comparison, large non-dispersible particles (3.8–145 μm) enhanced the melting resistance and stability of ice cream by forming a network in the serum phase. Therefore, the size of the protein particles determined their functionality in ice cream. Based on sensory evaluation, samples with a protein particle size of approximately 4 μm showed a relatively denser texture, a lower melting rate and better lubrication behavior (lower friction), as well as a sensory profile similar to that of full-fat ice cream. This study indicates that both textural and sensory properties of fat-free ice cream can be improved by manipulating the size of plant proteins and mix viscosity.

Preparation and Characterization of Carboxymethyl Cellulose Production from Oil Palm Male Inflorescence as Food Stabilizer

Male inflorescence residue of the oil palm rich in fibre and contains cellulose content and has the potential to synthesize Carboxymethyl Cellulose (CMC). Male inflorescence is considered necessary removed in the early stages of the oil palm cultivation process to develop stem size, string and robust root systems. This activity generates plentiful of oil palm male inflorescence residues in the plantation. The aim of this research is to synthesis and characterize CMC fabricated from oil palm male inflorescence (OPMI-CMC) waste for use as an ice cream stabilizer, using a variety of treatments, which are commercial CMC 0.2%, OPMI-CMC 0.1%, 0.2%, and 0.3%. The results showed that CMC can be produced from organic waste of male flowers of oil palm plants. The water content, pH, purity, and degree of substitution meet the standard. The optimal concentration of OPMI-CMC for ice cream stabilizer is 0.3% based on melting time and overrun value. The FTIR analysis shows that the main functional group of the OPMI-CMC is highly comparable. Therefore, to possibly be employed as an alternative to organic CMC for food stabilizers, other standards must be fulfilled, and further research is required.

Corn cob hemicelluloses as stabilizer for ice recrystallization inhibition in ice cream

Food stabilizers, such as guar gum and locust bean gum (LBG), are often added to ice cream to improve its texture and to combat its main shelf-life concern - ice recrystallization. Recently these gums have become increasingly expensive due to the limited supplies. In this study, holocellulose nanocrystals (holoCNCs) and hemicelluloses (hemiCs) were prepared from readily available corn cobs and tested for ice recrystallization inhibition (IRI) activities in the 25.0 % sucrose solution and ice cream mixes (ICMs). In the sucrose solution, holoCNCs were not IRI active at a concentration of 0.5 %, but hemiCs demonstrated a good IRI activity, even at 0.1 %. In the ICMs, the IRI activity of hemiCs was better than those of guar gum and LBG at a concentration of 0.2 %. Adding 0.2–0.5 % hemiCs had no negative influences on the physicochemical properties of ICMs and ice cream, including viscosity profile, particle size distribution, overrun, hardness, and meltdown rate. These research findings demonstrated corn cob hemiCs' potential as a more sustainable ice cream stabilizer.

Application of gelatin from chicken leg skin as a stabilizer in ice cream

Gelatin is the result of the partial hydrolysis of collagen proteins. Food and non-food industries use gelatin a lot. Gelatin, especially in the food industry, is used as a foaming agent, a stabilizer, a gelling agent, an adhesive, a thickener, and an emulsifier. Chicken leg skin gelatin can be applied to food and non-food products and meet the halal requirement. Applications of gelatin to food products include one in the production of ice cream as a stabilizer. This study aimed to evaluate the application of gelatin from chicken leg skin to ice cream. This study used a randomized block design (RBD). In this study there were 3 treatments with 3 repeats: without any gelatin addition, with an addition of chicken leg skin gelatin, and with an addition of commercial gelatin. Analysis of data on the quality of ice cream was performed using ANOVA, followed by Duncan’s multiple comparison test. Data of the sensory properties of ice cream were tested non-parametrically (with the Kruskal-Wallis test). The results show that the quality of the ice cream added with gelatin from chicken leg skin was no different from the ice cream added with commercial gelatin. Chicken leg skin gelatin application to the ice cream manufacture produced good-quality ice cream whose sensory properties were acceptable to the panelists.

Soybean-Oil-Body-Substituted Low-Fat Ice Cream with Different Homogenization Pressure, Pasteurization Condition, and Process Sequence: Physicochemical Properties, Texture, and Storage Stability.

The purpose of this research was to explore the impacts of different homogenization pressures, pasteurization conditions, and process sequence on the physical and chemical properties of soybean oil body (SOB)-substituted low-fat ice cream as well as the storage stability of SOB-substituted ice cream under these process parameters. With the increase of homogenization pressure (10–30 MPa), the increase of pasteurization temperature (65 °C for 30 min–85 °C for 15 min), and the addition of SOB before homogenization, the overrun and apparent viscosity of ice cream increased significantly, and the particle size, hardness, and melting rate decreased significantly. Thus, frozen dairy products of desired quality and condition could be obtained by optimizing process parameters. In addition, the SOB ice cream showed better storage stability, which was reflected in lower melting rate and hardness and more stable microstructure compared with the full-milk-fat ice cream. This study opened up new ideas for the application of SOB and the development of nutritious and healthy ice cream. Meanwhile, this research supplied a conceptual basis for the processing and quality optimization of SOB ice cream.

Effects of Yam (Dioscorea rotundata) Mucilage on the Physical, Rheological and Stability Characteristics of Ice Cream.

In the present investigation, yam mucilage was evaluated as a stabilizer and emulsifier in the formulation of vanilla flavored ice cream; physicochemical, rheological, and stability characteristics were determined. A completely randomized bifactorial design was used (yam mucilage: Carboxymethylcellulose ratio with the following levels: 100:0, 80:20, 50:50, and 20:80, and stabilizers concentration with levels of 0.4 and 0.8%). Results showed an increase in the protein content present in ice cream mixture as the amount of mucilage increases. Rheologically, it was found that ice cream has the characteristic behavior of a pseudoplastic fluid, presenting a viscoelastic structure where elastic behavior predominates. In addition, ratios with a higher content of mucilage incorporated a greater volume of air and presented the longest melting times, delaying drops falling time; in the same way mucilage gives ice cream a freezing temperature between −6.1 to −2.8 °C, indicating that the application of mucilage in food industry is possible due to its nutritional value, and it gives ice cream stability properties.

The potential of milkfish (Chanos chanos) gelatin as stabilizer in ice cream production

Fish scale gelatin as an alternative to pork gelatin is largely demanded by the community. The gelatin can be used as a stabilizer in the production of ice cream. This study aimed to define the potential of milkfish scale gelatin (Chanos chanos) as a stabilizer in ice cream. The milkfish scale gelatin with different concentrations used in this research were 0% as control, 0.3%, 0.5%, and 0.7%. Samples were analyzed such as yield, gel strength, and viscosity of gelatin as well as protein, overrun, melting rate, and hedonic tests on ice cream with three times of 100 replications. This study revealed that the addition of various concentrations of gelatin had a significant effect on the test parameters (p<0.05) in ice cream. The results of the gelatin yield test were 9%, the gel strength was 134.32 blooms, and the viscosity was 3.01 cP. The results of milkfish scale gelatin ice cream with three replications at a concentration of 0.7% overall had a better value, which concluded that milkfish scale gelatin has the potential to be used as an ice cream stabilizer and was well accepted by the panelis.

Effects of Soybean Oil Body as a Milk Fat Substitute on Ice Cream: Physicochemical, Sensory and Digestive Properties.

Soybean oil body (SOB) has potential as a milk fat substitute due to its ideal emulsification, stability and potential biological activity. In this study, SOB was used as a milk fat substitute to prepare ice cream, expecting to reduce the content of saturated fatty acid and improve the quality defects of ice cream products caused by the poor stability of milk fat at low temperatures. This study investigated the effect of SOB as a milk fat substitute (the substitution amount was 10–50%) on ice cream through apparent viscosity, particle size, overrun, melting, texture, sensory and digestive properties. The results show SOB substitution for milk fat significantly increased the apparent viscosity and droplet uniformity and decreased the particle size of the ice cream mixes, indicating that there were lots of intermolecular interactions to improve ice cream stability. In addition, ice cream with 30% to 50% SOB substitution had better melting properties and texture characteristics. The ice cream with 40% SOB substitution had the highest overall acceptability. Furthermore, SOB substitution for milk fat increased unsaturated fatty acid content in ice cream and fatty acid release during digestion, which had potential health benefits for consumers. Therefore, SOB as a milk fat substitute may be an effective way to improve the nutritional value and quality characteristics of dairy products.

Functional application of Maillard conjugate derived from a κ-carrageenan/milk protein isolate mixture as a stabilizer in ice cream

In a previous study, κ-carrageenan (κ-Car) was conjugated with milk protein isolate (MPI) via the Maillard reaction in a wet-heating system, and the Maillard conjugate derived from the κ-Car/MPI mixture effectively improved the stability of oil-in-water emulsions. In this study, the κ-Car/MPI conjugate was used in ice cream products to investigate its potential as a stabilizer. The ice cream mixes stabilized by the κ-Car/MPI conjugate showed lower rheological parameter (ηa,10, K, Gʹ, and G″) values than those of ice cream mixes stabilized by the κ-Car/MPI mixture, and the physical stability of the ice cream mixes was improved by the addition of the κ-Car/MPI conjugate. No significant differences in the overrun and hardness values were observed between the κ-Car/MPI conjugate and κ-Car/MPI mixture in frozen ice creams. However, the ice cream with the κ-Car/MPI conjugate showed greater resistance to melting due to its improved water-holding capacity. These results suggest that ice cream with high melting resistance can be produced with the addition of the κ-Car/MPI conjugate. Thus, the κ-Car/MPI conjugate could be used as a novel stabilizer in ice cream products.

Effect of Chia Seed Coat Polysaccharide on the Emulsion Stability and Quality of Ice Cream

Effect of Chia Seed Coat Polysaccharide on the Emulsion Stability and Quality of Ice Cream

Impact of sodium alginate gelling and ingredient amalgamating order on ingredient interactions and structural stability of ice cream

The impact of ingredient amalgamating order on the physicochemical properties, sensory, microscopic, and melting characteristics of ice cream was studied. The pre-treatment step involved sodium alginate hydrated in water (SW) and milk (SM). Control (C) sample was developed using standard dairy-based ice cream mix formulation technique whereas SW and SM samples were further mixed with the milk and order of addition of dry ingredients prior to butter addition (SW1, SM1) was compared to the samples in which butter was added before dry ingredients inclusion (SW2, SM2). It was observed that the consistency and structural characteristics of ice cream samples were significantly influenced by pre-treatment and treatment steps. SM1 sample exhibited maximum viscosity; however, SM2 was the most stable formulation with the highest first drip loss time i.e. 25.19 min and melting resistance. Moreover, maximum fat destabilization and overrun in the ice cream manufacturing process was observed in SM2 with the highest overall acceptability score of 8.08 on 9 points hedonic scale. It was found that sodium alginate gel hydrated in milk when added to milk and butter followed by dry ingredients addition forms a superior mix in terms of air cells with strong emulsion boundaries and small ice crystals.

Effect of using chia seed powder on physicochemical, rheological, thermal, and texture properties of ice cream

In this study, a mixture of salep and chia seed powder (CSP) at different ratios was used as a stabilizer in the production of ice cream. The effect of the mixtures was determined on the physical, chemical, color, rheological, thermal properties, instrumental hardness, and consumer acceptance properties of the ice cream samples. The viscosity, consistency coefficient, lightness (L*), whiteness index, (midpoint and offset), heat ice freezing, and melting values increased in the sample containing 0.6% salep and 0.2% CSP compared to the control sample and then decreased in accordance with the increment of CSP. The highest hardness value was determined in the sample containing CSP (0.8%). The control sample and sample containing 0.6% salep/0.2% CSP had the highest consumer acceptance scores. It was determined that 0.2% CSP could be used with salep to decrease the consumption of orchid species and to improve various quality properties of ice creams. Practical applications Salep (Orchidaceae family) is generally used as a stabilizer in ice cream, and species of salep is been extinction day to day. This study indicated that the usage of the mixture of salep and chia seed powder can improve the quality properties of ice creams. Consequently, the mixture of salep (75%) and chia seed powder (25%) could be used as a stabilizer to reduce using salep and to protect species of salep to improve the quality properties of ice cream.

Characterization of synbiotic ice cream made with probiotic yeast Saccharomyces boulardii CNCM I-745 in combination with inulin

The effects of probiotic yeast Saccharomyces boulardii CNCM I-745 in combination with prebiotic inulin on the probiotic survivability, physiochemical properties and stability of ice cream were evaluated. Addition of inulin increased the viability of S. boulardii CNCM I-745 with viable count of 6.16 log CFU/g in the synbiotic ice cream after 120 d of storage. Fermentation with the probiotic yeast and Lactobacillus-Streptococcus (LS) caused significantly (p < 0.05) decreased firmness of ice cream samples, S1-Pro (510.2g) and S2-Pro-LS (492.7g), compared with that (545.9g) of the control S0. However, addition of 1% and 2% inulin recovered the firmness of the synbiotic ice cream, S3-Syn1 (535.3g) and S4-Syn2 (548.3g), respectively. Synbiotic ice cream had improved melting property and stability as indicated by measurements of particle size, zeta potential and multiple light scattering. Among 27 volatile compounds identified in different ice cream formulations, the synbiotic ice-cream with 2% inulin contained higher concentrations (3983 μg/L) than S1-Pro (1479 μg/L) and S0-control (616.4 μg/L) ice creams. The synbiotic ice cream of this study represents a potential novel functional product containing probiotic yeast and prebiotic inulin.

Interfacial compositions of fat globules modulate coconut oil crystallization behavior and stability of whipped-frozen emulsions

Interfacial compositions and fat crystals are of importance for determining the partially crystalline fat globule stability. The objective of this work was to investigate the effects of different whey-to-milk protein ratios and sucrose fatty acid ester (SE) addition on the coconut oil crystallization behavior and whipped-frozen emulsion stability. Surface protein load shifted to lower values with increasing whey-to-milk protein ratio. Yet, protein-protein interactions and droplet flocculation were enhanced by pasteurization and/or homogenization in emulsions with additional WPC, which hindered displacement of proteins by SE. Formation of small fat crystals were favored by increase in whey-to-milk protein ratios, although fat nucleation and crystal growth were depressed in the absence of SE. The presence of SE facilitated formation of smaller fat crystals and dense crystal network compared with emulsions without SE at the same protein composition. Small amplitude oscillatory deformation experiments revealed increased whey protein addition enhanced the stiffness of crystal network, although the crystalline fat content reduced. The whipped-frozen emulsions containing SE were distinguished by higher partial coalescence degrees (19.52%–254.51%) compared to corresponding emulsions without SE (12.82%–41.67%). The maximum partial coalescence degree was elicited at whey-to-milk protein ratio of 7:3 with SE which was ascribed to a weak adsorbed layer and increase of crystal growth dimensions combined with stiff crystal network. Correlation analysis evidenced enhancement of fat flocculation and partial coalescence accounted for increased overrun and meltdown stability of ice cream, respectively. Findings from this work are helpful to illustrate mechanism behind the stability of aerated emulsions.

Acacia mearnsii gum: A residue as an alternative gum Arabic for food stabilizer

Acacia mearnsii gum is not commercially exploited, being characterized as residue from A. mearnsii cultivation. This work investigated the A. mearnsii gum polysaccharide composition, its cytotoxicity and the technological effect as a stabilizer in ice cream. A. mearnsii gum showed a similar chemical structure to commercial gum Arabic and did not decrease the viability and proliferation of fibroblast cells (Balb/3T3) and hepatocarcinoma (HepG2). Rheological tests showed that the ice cream stabilized by the A. mearnsii gum had a more structured system (more interactions between the mixture components) and the same melting characteristics as the ice cream samples made with commercial gum Arabic. The results showed that A. mearnsii gum, which is actually an agro-industrial residue from tannin production for industry, is a potential stabilizing gum for the food industry, contributing to the economic development of the exploitation chain of A. mearnsii products and by-products.

Assessment of Melting Kinetics of Sugar-Reduced Silver Ear Mushroom Ice Cream under Various Additive Models

This study focuses on assessing the effects of various food processing silver ear (Tremella fuciformis) powders in sugar-reduced ice cream through melting kinetic simulation, sensory properties and functional ingredients. T. fuciformis, a natural anti-melting stabilizer in ice cream, has the advantage of functional ingredients. Using 100, 200, and 300 mesh of particle sizes, and then selecting a suitable particle size, those are added to the additive ratios of 0.4, 0.9, and 1.4% T. fuciformis powder to replace fresh T. fuciformis fruit body. Decreased particle size of T. fuciformis powder significantly increased ice cream stability. Comparisons of sensory evaluation and melting properties, in order to learn the differences of T. fuciformis ice cream under various stabilizer models, were evaluated and elucidated. Therefore, we obtained 300 mesh at 0.9% additive ratio of T. fuciformis powder, which is closest to the fresh fruit body/base ice cream. The enrichment of ice cream with T. fuciformis is to enhance the nutritional aspects and develop a functional food. Overall, the kinetic parameters of T. fuciformis ice cream melting can be provided as a reference for frozen dessert processing technology.

Characteristics of Spanish Mackerel (Scomberomorus commerson) Bone Gelatin for Ice Cream Stabilizer

Ice cream is a milk-processed-based product that provides enough nutrients. The ice cream making process requires a stabilizer. The stabilizer used in this study was gelatin. This research used mackerel fish bones as the basic material for the gelatin, where the protein content is high enough to be made as gelatin. The purpose of this research was to determine the right amount of mackerel to make ice cream with good characteristics. The descriptive experimental method with an advanced regression analysis method was used to analyze the results of ice cream physical characteristics, while randomized block design (RBD) and descriptive method were used on the organoleptic results of the ice cream. The experiment consisted of four repetition sessions with different gelatin concentrations of 0%, 0.1%, 0.3%, and 0.5%, each treatment was repeated three times. The results showed additions of gelatin concentration on ice cream making had a very strong relationship with the characteristics of the ice cream namely overrun value, melting power, and viscosity with a correlation coefficient of 0.94, 0.911, and 0.995 respectively. While in terms of organoleptic, the higher the concentration gelatin, the softness of ice cream is higher, therefore more panelists preferred it.

Yogurt ice cream sweetened with sucrose, stevia and honey: Some quality and thermal properties

This study investigated the effects of some sweeteners (sucrose, honey and stevia) on the quality and thermal properties of plain (P) and cocoa (C) yogurt ice cream. For this purpose, six different yogurt ice cream samples were prepared with sucrose (control: AP, AC), with honey (BP, BC) and with stevia (CP, CC). The highest values of protein, ash, fat, lactose ratios and lightness (L*) were measured in samples with stevia. The addition of honey increased the b* values. The addition of cocoa increased pH and viscosity, but decreased overrun ratios. Although the addition of stevia reduced the lactic acid bacteria (LAB) counts, in all samples the LAB count was above 6 log CFU/g during storage. Results of the thermal and melting analysis showed that the use of stevia had a positive effect on the ice cream stability by increasing the freezing and melting point peak temperatures (Tf, Tm), the enthalpy (ΔHf, ΔHm), and the initial ice crystal melting temperatures (T’m).

Physical, Chemical, and Sensory Properties of Ice Cream with the Substitution of Stabilizer with Gelatin from Various Sources

Bovine and porcine gelatin are usually used as ice cream stabilizer. However, Muslims areforbidden to consume foods that contain porcine or its derivatives product. Hence, in our previous study, wedeveloped a technique to produce gelatin from local sources such as fish, buffalo, and bovine. This studyaimed to determine the effect of various gelatin on the physical, chemical, and sensory properties of ice cream.Bovine, fish, and buffalo gelatin with the same concentration of 0.3% are added as ice cream stabilizer. Weevaluated the overrun, melting rate, viscosity, as well as the nutrient content. The sensory properties weretested using a hedonic test using a 7-point scale. The substitution of carboxymethyl cellulose (CMC) withvarious gelatin did not affect the overrun, the melting rate, ash and protein content as well as sensoryattributes (p>0.05). On the other hand, ice cream with various gelatin significantly affected the viscosity,moisture, fat, and carbohydrate content (p<0.05).