Effect of biopolymers on structure and ice recrystallization in dynamically frozen ice cream model systems.
A. Regand,H.D. Goff +1 more
TLDR
It is suggested that water-holding by stabilizer and proteins, and in some cases steric hindrance induced by a stabilizer gel-like network, caused a reduction in the kinetics of the ice recrystallization phenomena and promoted mechanisms of melt-regrow instead of melt -diffuse-grow recrystalization, thus resulting in the preservation of theIce crystal size and in a small span of theice crystal size distribution.About:
This article is published in Journal of Dairy Science.The article was published on 2002-11-01 and is currently open access. It has received 105 citations till now. The article focuses on the topics: Recrystallization (chemistry) & Ice crystals.read more
Citations
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BookDOI
Food stabilisers, thickeners and gelling agents.
TL;DR: In this paper, the authors present an overview of the current state of the art in the field of gummels and their application in food processing, including the following: 1.1 Introduction. 2.2 Raw materials. 3.3 Chemical properties. 4.4 Functional properties. 5.5 Food properties. 6.6 Food applications.
Journal ArticleDOI
Exopolymer alteration of physical properties of sea ice and implications for ice habitability and biogeochemistry in a warmer Arctic
TL;DR: EPS effects on ice and pore microstructure improve sea ice habitability, survivability, and potential for increased primary productivity, even as they may alter the persistence and biogeochemical imprint of sea ice on the surface ocean in a warming climate.
Journal ArticleDOI
Factors Influencing the Freeze-Thaw Stability of Emulsion-Based Foods
TL;DR: This review focuses on the influence of product composition, biopolymers, salts, and cryoprotectants, homogenization conditions, and freezing/thawing conditions on the stability of emulsions.
Journal ArticleDOI
Formation and stabilisation of structure in ice-cream and related products
TL;DR: Partial coalescence of the fat emulsion and its control by manipulation of the oil/water interface continues to be an active area of ice cream research and understanding at both the basic and applied levels have greatly improved as mentioned in this paper.
Journal ArticleDOI
Study of the functionality of selected hydrocolloids and their blends with κ-carrageenan on storage quality of vanilla ice cream
TL;DR: In this article, the functionality of hydrocolloids related to the rheological, physical and sensory characteristics of ice cream mixes and frozen ice cream was studied, where Carboxylmethylcellulose, guar gum, sodium alginate and xanthan gum were used as primary stabilizing agents, whereas κ-carrageenan as secondary.
References
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Journal ArticleDOI
Structure and ice recrystallization in frozen stabilized ice cream model systems
Alejandra Regand,H. Douglas Goff +1 more
TL;DR: In this paper, the location of the stabilizer using fluorescence microscopy was observed using rhodamine isothiocyanate and incorporated into solutions of sucrose with or without milk solids-not-fat (MSNF).
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The Influence of Polysaccharides on the Glass Transition in Frozen Sucrose Solutions and Ice Cream
TL;DR: In this article, the effect of stabilizers on ice crystals in ice cream was demonstrated by low temperature scanning electron microscopy, which showed that the initial ice crystal size and the rate of growth after 24 wk of storage at abusive temperatures were smaller in stabilized ice creams than in unstabilized ice cream.
Related Papers (5)
Structure and ice recrystallization in frozen stabilized ice cream model systems
Alejandra Regand,H. Douglas Goff +1 more
Ice Crystal Size Distributions in Dynamically Frozen Model Solutions and Ice Cream as Affected by Stabilizers
A.A. Flores,H.D. Goff +1 more