Stabilizer In Ice Cream Research Articles

MELTING RATE, pH AND GLUCOSE CONTENT OF GOAT MILK ICE CREAM STABILIZE BY GRASS JELLY LEAVES GEL (Cyclea barbata Miers) IN DIFFERENT CONCENTRATION

This research was conducted in May to June, 2016 in Post-Harvest Technology Laboratory of the Faculty of Agriculture and Animal Science State Islamic University of Syarif Kasim Sultan Riau, and Laboratory of Food and Beverage Trade, Cooperatives, Small and Medium Enterprises Services, Pekanbaru City, Riau Province. This study of aims to determine the physical quality the ice cream with the addition of grass jelly leaves gel as a stabilizer in ice cream. The experimental design used in this study was completely randomized design with five treatments and four replications. Parameters obsered were on study treatment is P0 (without grass jelly leaves gel), P1 (0,25% of grass jelly leaves gel), P2 (0,50% of grass jelly leaves gel), P3 (0,75% of grass jelly leaves gel) and P4 (1,00% of grass jelly leaves gel). The parameters observed were melting time, pH and glucose content. The results showed that the addition of grass jelly leaves gel did not significantly affect (P>0.05) melting rate of ice cream, but significantly decreased the pH value of ice cream (P<0.01) and increased glucose concentration of goat milk ice cream (P<0.01). The conclusions of this research that goat milk ice cream stabilized using grass jelly leaves gel at the level of 1,00% produce yield glucose content was 38,91%, the melting rate for 13,45 minutes and 6,10 of pH value

Effects of soy proteins and hydrolysates on fat globule coalescence and meltdown properties of ice cream

The effect of soy protein isolate and its hydrolysates on ice cream mix stability and melt-down properties of ice cream were investigated. Ice creams were made with 10% milk fat, 3.5% protein and 34.3% total solids, and all contained 0.15% added monoglycerides. The proteins used were native soy protein isolate (NSPI), commercial soy proteins isolate (CSPI), soy protein hydrolyzed by pepsin (SPHPe), soy protein hydrolyzed by papain (SPHPa) and skim milk powder (SMP). Ice cream with SPHPe containing the highest relative composition of β-subunit showed good mix emulsion stability and rapid melting rate because β-subunit cannot be displaced by the monoglycerides, leading to lack of fat partial coalescence in the ice cream. SPHPa ice cream exhibited comparable functionality to SMP in rheological and meltdown properties. SDS-PAGE results indicated that α subunit, α′ subunit, acidic subunit, basic subunit and small molecule polypeptide were displaced by monoglycerides during ice cream aging. Selective hydrolysis of soy protein can be used for ice cream with sufficient fat partial coalescence and good melt-down rates.

Kappa and iota carrageenan combination of Kappaphycus alvarezii and Eucheuma spinosum as a gelatin substitute in ice cream raw material product

Carrageenan can generally be used as a substitute for gelatin presented in ice cream raw material. Various types of carrageenan may influence the organoleptic and phytochemical characteristics generated by the ice cream product. The purpose of this research was to observe the effect of different carrageenan concentrations on the ice cream’s characteristics. This research used a complete randomized design experimental method with four treatments and five replications, which were ice cream with kappa carrageenan substitute, ice cream with iota carrageenan substitute, ice cream with kappa and iota carrageenan substitutes, and a control treatment containing ice cream with gelatin. The results showed that ice cream with the kappa and iota carrageenan substitutes had the following nutritional value: carbohydrate 11.3%, protein 9.585%, fat 6.995%, fiber 17.695%, water 51.525%, ash 2.9%, and 0.85 viscosity. The results using gelatin had the following nutritional values: carbohydrate 12.72 %, protein 9.225%, fat 8.65%, fiber 14.08%, water 52.01%, ash 3.315% and 0.745 viscosity. The results indicate that the kappa and iota carrageenan combination is low fat, high protein, and high fiber ice cream, which means that the kappa and iota carrageenan combination can substitute gelatin as a stabilizer in ice cream.

Pengaruh Penambahan Stabilizer Alami Berbasis Umbi Lokal untuk Peningkatan Sifat Fisik dan Kimia Es Krim Buah Naga Merah (Hylocereus polyrhizus Sp.)

Ice cream is a kind of dessert with a sweet taste and served in a cold and frozen. Ice cream has a soft texture, to make the texture required stabilizer, which is one of the ingredients added in the manufacture of ice cream in order to prevent crystallization, as a binder and improve the texture. Stabilizers can be met from starch-based materials of local potency of tubers. Gelatinization of starch in the tuber flour can replace the function of the stabilizer. Some types of tubers that can be developed as an alternative source of natural stabilizer such as porang, uwi, and taro. The study is entitled "The Effect of Adding Natural Stabilizer Based on local tubers for Improving physical and chemical properties of Red Dragon Fruit Ice Cream(Hylocereus polyrhizus sp)". This study aims to examine the effect of local tubers (lombos,flour (porang), uwi flour and belitung taro flour) as a stabilizer on manufacture dragon fruit ice cream. The research will be done first with the preparation stage which is the manufacture of tuber flours (porang, uwi and Belitung taro). Implementation of the research was conducted in two stages are 1) making dragon fruit ice cream with tuber flours; 2) determining the best treatment of the use of stabilizer from the tubers. The tests include the physical and chemical quality that has been performed in the Quality Control Laboratory, the Chemical Laboratory and the Food Biochemistry and the Food Processing Laboratory. Parameters observed in this study include moisture content, total dissolved solids, melting time, emulsion stability, and texture. Based on the results of the research known that the best treatment is the use of porang stabilizer with 0.5% concentration in the manufacture of red dragon fruit ice cream. The treatment is able to match the ability of CMC as an ice cream stabilizer. In the treatment porang 0.5% obtained water content 64.39%, total soluble solids 14.80%, emulsion stability 87.41%, and melting time 95.45 minutes / 100 grams.

Use of hydrocolloids as cryoprotectant for frozen foods

ABSTRACTFreezing is one of the widely used preservation methods to preserve the quality of food products but it also results in deteriorative changes in textural properties of food which in turn affects its marketability. Different foodstuffs undergo different types of changes in texture, taste and overall acceptability upon freezing and subsequent frozen storage. Freezing and thawing of pre-cut or whole fruits and vegetables causes many deleterious effects including texture and drip losses. The major problem in stability of ice-cream is re-crystallization phenomena which happens due to temperature fluctuations during storage and finally impairs the quality of ice-cream. Frozen storage for longer periods causes rubbery texture in meat and fish products. To overcome these problems, hydrocolloids which are polysaccharides of high molecular weight, are used in numerous food applications involving gelling, thickening, stabilizing, emulsifying etc. They could improve the rheological and textural characteristics of food systems by changing the viscosity. They play a major role in retaining texture of fruits and vegetables after freezing. They provide thermodynamic stability to ice cream to control the process of re-crystallization. Hydrocolloids find application in frozen surimi, minced fish, and meat products due to their water-binding ability. They are also added to frozen bakery products to improve shelf-stability by retaining sufficient moisture and retarding staling. Various hydrocolloids impart different cryoprotective effects to food products depending upon their solubility, water-holding capacity, rheological properties, and synergistic effect with other ingredients during freezing and frozen storage.

تأثیر صمغ های گوار و دانه ریحان بر ویژگی های فیزیکی بستنی نیم چرب و کم چرب

امروزه، ارتباط مصرف زیاد چربی با بیماری های مختلف شناخته شده است. بنابراین، افراد جامعه مصرف فراورده های غذایی کم چرب را به انواع با چربی کامل ترجیح می دهند. هدف این تحقیق بررسی اثر صمغ های گوار، دانه ریحان و مخلوط 50:50 آن ها بر خصوصیات بستنی کم چرب (5/2درصد) و نیم چرب (5 درصد) در مقایسه با نمونه شاهد پرچرب (10درصد) بود، بدین منظور اثرات این صمغ ها به عنوان جایگزین چربی در سطوح مختلف (35/0، 45/0، 5/0 و 55/0 درصد) بر ویژگی های فیزیکی نمونه ها شامل ویسکوزیته ظاهری، سرعت ذوب، ضریب افزایش حجم، pH، دمای خروج از بستنی ساز و کدورت مورد ارزیابی قرار گرفت. با کاهش چربی، ویسکوزیته ظاهری کاهش، سرعت ذوب و ضریب افزایش حجم افزایش یافت، اما با افزودن صمغ به عنوان جایگزین چربی و افزایش غلظت آن، روند معکوسی در این سه ویژگی دیده شد.

Effect of Olein Fractions of Milk Fat on Oxidative Stability of Ice Cream

The effect of low melting fractions of milk fat on oxidative stability of ice cream was investigated. Cream was fractionated at three different temperatures (25, 15, and 10°C), designated as LF-25, LF-15, and LF-10. All the low melting fractions were individually incorporated into ice cream and compared with a control, unmodified milk fat. The other ingredients were the same as in the control. Ice creams were stored at –18°C for six months and sampled every 30 days. Fractionation induced major changes in the fatty acid composition of all fractions. Concentration of short-chain and long chain unsaturated fatty acids increased in the low melting fractions. Peroxide value and anisidine value of LF-10 increased from 0.23 to 3.95 (meq/kg O2) and 3.87 to 8.04. Conjugated dienes of control and LF-10 after six months were 1.39 and 4.72 at the same storage period. The flavor score of LF-10 was more than the control and remained indifferent from the control until two months of storage. After six months, the flavor score of LF-10 dropped by 3.6 points as compared to the control, 1.2 points. Low melting fractions of milk fat can be added in the formulation of ice cream to improve its nutritional value with acceptable sensory attributes. However, storage of ice cream formulated from low melting fractions is not recommended for over 60 days at –18°C.

Industrial Applications of Selected JFS Articles

Industrial Applications of Selected <i>JFS</i> Articles

Effect of okra cell wall and polysaccharide on physical properties and stability of ice cream.

Stabilizers are used in ice cream to increase mix viscosity, promote smooth texture, and improve frozen stability. In this study, the effects of varying concentrations (0.00%, 0.15%, 0.30%, and 0.45%) of okra cell wall (OKW) and its corresponding water-soluble polysaccharide (OKP) on the physical characteristics of ice cream were determined. Ice cream mix viscosity was measured as well as overrun, meltdown, and consumer acceptability. Ice recrystallization was determined after ice cream was subjected to temperature cycling in the range of -10 to -20 °C for 10 cycles. Mix viscosity increased significantly as the concentrations of OKW and OKP increased. The addition of either OKW or OKP at 0.15% to 0.45% significantly improved the melting resistance of ice cream. OKW and OKP at 0.15% did not affect sensory perception score for flavor, texture, and overall liking of the ice cream. OKW and OKP (0.15%) reduced ice crystal growth to 107% and 87%, respectively, as compared to 132% for the control (0.00%). Thus, our results suggested the potential use of OKW and OKP at 0.15% as a stabilizer to control ice cream quality and retard ice recrystallization. OKP, however, at 0.15% exhibited greater effect on viscosity increase and on ice recrystallization inhibition than OKW.

Effect of guar gum on viscosity of ice cream

Guar gum was isolated and purified by wet processing method. Purified guar gum was utilized as a stabilizer in ice cream. Guar gum was used as a stabilizer in ice cream at level of 0.1, 0.2, 0.3 and 0.4 per cent. The effect of various concentration of guar gum on viscosity of ice cream was studied. The effect of different concentration and varying shear rate on viscosity of guar gum incorporated ice cream was investigated. Guar gum solution of various concentration and guar gum incorporated ice cream were evaluated for viscosity measurement by Roto-viscometer (RV-20) using MV-II spindle shear rate of 4.69 to 34.99 Sec.−1 at 37°C temperature. It was observed that as the concentration of guar gum in ice cream was increased, viscosity of ice cream also got increased. Thus, the ice cream which was incorporated with 0.4 per cent of guar gum shows highest viscosity and viscosity of ice cream got decreased upon increase in shear rate.

Influence of milk type in texture and stability of ice cream

The aim of this work was evaluate the features of ice cream produced from goat's milk of two different breeds and compare them to ice cream produced with cow's milk. Samples of cow's and goat's milk were analyzed for composition, physicochemical properties (density and cryoscopy) and foam ability. The partial molar volume of sorbitan monostearate (SM) in the milk samples was determined. It was prepared similar formulations of chocolate ice cream, varying only the type of the milk. The fat content and melting profile of ice creams was determined. The texture profile analysis (TPA) and acceptance sensory analysis of ice creams were also evaluated. There was no difference (p>0.05) between constituents and properties of different milk, except for cryoscopy and foam ability. The partial molar volume of SM was positive for all samples of milk. There was no difference (p>0.05) in fat content of ice cream samples. In relation to TPA, hardness and gumminess were different in cow's milk. There was no difference (p>0.05) in the initial time and speed of melting of goat's milk ice cream compared to cow's milk ice cream. Ice cream produced with goat's milk showed good acceptance and did not differ from cow's milk ice cream. The results point out the potential of goat's milk as an alternative to cow's milk in order to produce ice cream.

PENGARUH JENIS DAN KONSENTRASI SEMI-REFINED CARRAGEENAN (SRC) SEBAGAI STABILISATOR TERHADAP KUALITAS ES KRIM

Carrageenan are natural hydrocolloids which are used as gelling agent, suspending agent, emulsifier and stabilizer. Carrageenan was extracted from Eucheuma cottonii and Eucheuma spinosum seaweed species. There are three types of carragenan that commonly found that are kappa, iota and lamda carrageenan. Semi-refined carrageenan (SRC) is a seaweed flour that must be extracted to recover refined carrageenan, it is expected has ability to subtitute the function of refined carrageenan so that it could economize the using of refined carrageenan. However the price of SRC is cheaper than refined carrageenan. Firstly this research determined the type of SRC that could be used as stabilizer in ice cream products. That compare between kappa,iota and combination of kappa-iota SRC. Ice cream is made by blend all ingredients needed with hot water (70 – 80 0C) than homogenized using mixer at high speed in 10 minutes than the formula ready to evaluate. The evaluating include pH, overrum, density, rate the sedimentation, air particle size and melting quality. The next experiment conducted to find out the better result from the selected concentration. From the experiment we conclude that kappa SRC permitted as stabilizer in ice cream at concentration 0,0168 %.

OPTIMIZATION OF CONDITIONS OFLEUCONOSTOC MESENTEROIDESNRRL B-640 FOR PRODUCTION OF A DEXTRANSUCRASE AND ITS ASSAY

ABSTRACT The optimum culture conditions for dextransucrase production from Leuconostoc mesenteroides NRRL B-640 were investigated. The dextransucrase production was studied in the temperature range, 22 to 30C under shaking and static flask conditions. The optimum temperature for dextransucrase production was 25C. The shaking flask culture gave higher enzyme activity by 20% than the static flask culture. The dextransucrase activity of L. mesenteroides NRRL B-640 was compared with L. mesenteroides NRRL B-512F. The results showed that the maximum dextransucrase activity achieved by L. mesenteroides NRRL B-640 at 25C under shaking flask culture, was 15% higher than that the enzyme activity given by L. mesenteroides NRRL B-512F grown at 23C under the static flask culture. The dextransucrase elaborated by L. mesenteroides NRRL B-640 displayed a maximum enzyme activity when assayed in the temperature range of 30 to 35C and at pH of 5.4. The enzyme was stable with in the 10–500 mM concentrations of sodium acetate buffer. PRACTICAL APPLICATIONS Dextransucrase synthesizes dextran that has several commercial applications in both its native and modified forms. Flocculation agent in waste-water treatment, blood volume expander, stabilizer in ice cream and a cryo-protective agent for cells are a few of dextran applications in its native form. It can serve as stabilizer in photographic, cosmetics and agriculture-based industries with generation of charged derivatives of dextran. Dextransucrases are reported to generate varieties of gluco-oligosaccharides that serve as prebiotics. Dextransucrases are reported in the glycoconjugation of several peptides for the development of vaccines, contraceptives and antibiotics. Dextran conjugates with iron and fluorophores are used in the clinical applications. Dextran hydrogels are used in pharmaceutical and biomedical applications such as contact lenses and in drug delivery. Looking at the wide applications of dextransucrase and growing demand there is a need for exploration of new strains for production of efficient and pure dextransucrase, producing better quality and yield of oligosaccharides and polysaccharides. The results of optimized conditions attain importance for large-scale production of dextransucrase.

Photooxidative Stability of Ice Cream Prepared from Milk Fat

ABSTRACT: :The photooxidation of ice cream containing 14.25% milk fat prepared from 7 fat materials with different compositions was investigated by conducting sensory evaluations for oxidized off‐flavor and by monitoring hydroperoxide formation. They showed a wide range of oxidative stability against light, and the flavor score was related to peroxide value (correlation coefficient, 0.795). The photooxidative stability of ice cream was influenced mainly by the riboflavin content and by the oil's susceptibility to photooxidation. These contributing proportions were 53.7 and 17.6%, respectively, with a multiple regression model. The photooxidative stability of the oil fraction increased with the increasing tocopherol homologues ratio, γ‐tocopherol/α‐tocopherol (correlation coefficient, 0.846). Furthermore, the photooxidative stability of ice cream was influenced by the amount of free‐fat content.

Effect of the Fat Globule Sizes on the Meltdown of Ice Cream

The meltdown of ice cream is influenced by its composition and additives and by fat globule size. The objective of this study was to examine the effect of fat globule size and fat agglomerate size on the meltdown stability of ice cream. Therefore, an ice cream mix (10% milk fat) was homogenized at pressures ranging from 0 to 30MPa in single-stage, double-stage, and selective homogenization processes. The ice cream, produced on a continuous ice cream freezer, was characterized by an optimized meltdown test while, in addition, the fat globule sizes and the free fat content were determined in the mix and the molten ice cream. The meltdown was dependent on the fat agglomerate sizes in the unfrozen serum phase. Agglomerates smaller than a critical diameter led to significantly higher meltdown rates. Homogenization pressures of at least 10MPa were sufficient to produce a stable ice cream. Furthermore, proof was provided that double-stage homogenization is not necessary for fat contents up to 10% and that selective homogenization is possible to produce stable ice creams. Based on these results a model was deduced describing the stabilizing mechanisms during the meltdown process.

Effect of fat content and corn sweeteners on selected sensory attributes and shelf stability of vanilla ice cream

Vanilla ice creams (10%, 13% and 16% fat) were prepared by substituting a 50:50 blend of two corn sweeteners (high fructose corn sweetener‐90, and high maltose corn sweetener) for sucrose. Physical tests were conducted on the firmness and melting rate of the ice cream. The corn sweetener blend (CSB), along with increased fat levels, caused a significant (p&lt;0·05) decrease in firmness. Sensory evaluation showed that the CSB caused a decline in sweetness, but produced a smooth texture in the ice cream. Heat shocking caused changes in all of the ice creams, but the CSB with increments of fat maintained a smoother product.

Thermal Destruction of Listeria monocytogenes in Ice Cream Mix

Thermal destruction of Listeria monocytogenes strain Scott A was studied in refrigerated ice cream mixes to evaluate the relationship of mix composition to heat resistance with differing heat treatments. A central composite response surface design with two independent variables (high fructose corn syrup solids content and milkfat content) and one dependent variable (viscosity of the mix) was developed. High fructose corn syrup solids (HFCSS) content ranged from 1 to 7%, milkfat (MF) content from 4 to 18%, and total solids content from 28 to 44%. Sucrose content (11%) and milk-solids-not-fat content (10%) were kept constant. D140°F values were established in the mixes with a simulated batch pasteurization procedure using closed vials. Survivor data indicated sigmoidal responses with initial shoulders and tailing, but shoulder values were not significantly affected by either HFCSS or MF. D and F (F = 7D + shoulder) values were significantly (p = 0.01, R2 = .88; p = 0.01, R2 = .89, respectively) correlated to HCFSS content with increasing heat resistance conferred at higher concentrations. MF content had little or no effect on thermal death time but had a greater effect on viscosity of the mix than did content of HFCSS. Increased thermal resistance of LM was associated with the common ice cream stabilizer used; stabilizer contained guar gum and carrageenan. Pasteurization guidelines for ice cream mix are adequate to ensure inactivation of LM. Since results suggest that major ingredients in ice cream, ice milk, and shake mixes increase thermal resistance of LM, it is important that every precaution be taken to inactivate the organism.

EFFECT OF STABILIZING AGENTS AND ASPARTAME ON THE SENSORY PROPERTIES OF ORANGE SHERBET

ABSTRACTAn orange sherbet incorporating aspartame as a partial sweetener was formulated. Due to a significant reduction of the total solids content, the following stabilizers were used individually and in combination to determine their effectiveness in improving the sherbet quality: arabinogalactan, carrageenan, guar gum, gum arabic, gum tragacanth, locust bean gum, a proprietary ice cream stabilizer, a proprietary sherbet stabilizer, purified wood cellulose, microcrystalline cellulose, and xanthan gum. Preference tests and modified texture profiles were utilized to determine the desirability of the different sherbet formulations. After hardening and after 4 wk of −25°C storage, the formulations with 37.5% of the sweetness as aspartame with either xanthan gum or the combination of carrageenan and locust bean gum were equal in desirability to the control.

Determination of Sodium Carboxymethylstarch in Ice Cream

Sodium carboxymethylstarch (Na-CMS) is permitted for the addition to foods below 2 per cent in our country, and it is often used as stabilizer in ice cream, but there is few reports on the determination of Na-CMS in foods, therefore we have studied on the determination of Na-CMS in ice cream.Na-CMS in ice cream was precipitated together with protein by addition of a mixture of hydrochloric acid and methyl alcohol (1: 5), the precipitate was dissolved in 0.1N scdium hydroxide solution and protein was digested with protease at 40°C after the pH of the soiution was adjusted to 7.5, and CMS was precipitated as copper compound from the digested solution. The copper compond was dissolved in 10% ammonium hydroxide solution, and the optical density of the colored solution which was produced with 0.1% anthrone in sulfuric acid, was measured at 625mμ.Na-CMS which was added together with sodium arginate in ice cream was determined as described above after sodium arginate was removed as insoluble free acid.When the mixed solution of Na-CMS and sodium arginate was heated in a water bath after acidified with sulfuric acid (pH 1.0-1.5), sodium arginate converted to insoluble free acid, whereas Na-CMS dissolved clearly.

Utilization of Synthetic Gums in the Food Industry

Publisher Summary This chapter reviews the use of the synthetic gums in foods. It includes the well-established cellulose derivatives and modifications and also investigates the potential utility of newly available nontoxic gums that will eventually find a place on the shelf of the food manufacturer. Although many synthetic polymers have been created over the past few decades, only a few are of interest to the food industry, primarily because of their lack of toxicity. These have been reviewed in this chapter. The important gums in this category are the vinyl polymers: polyvinylpyrollidone (PVP), carboxyvinyl polymer, and poly. In addition to these, other vinyl polymers of widespread industrial applications have only limited potential for food use, because of toxicity or other detrimental features. The more important of these are polyvinyl alcohol, which has found a broad application as a water-soluble packaging film; polyvinylmethyl ether, a heat-sensitive thickening agent; polyacrylic acid and its salts, which have a wide range of hydrophilic properties, including a suggested use of the alkali metal acrylates as an ice cream stabilizer; and polyacrylamides, which are effective cationic thickening agents and coagulants. Another group of synthetic gums that have great potential for food applications are the recently developed Polyox resins, which are extremely high-molecular-weight polymers of ethylene oxide having very desirable nonionic thickening properties, and are nontoxic. The chapter discusses the properties and potential uses of these synthetic gums in the food industry. The discussion is restricted to those that have or may have important applications in foods-PVP, Polyox, Carbopol, and Gantrez An.