Journal ArticleDOI
Recrystallization in Ice Cream as Affected by Stabilizers
Robin L. Sutton,Jean Wilcox +1 more
TLDR
In this paper, locust bean gum (LBG) or guar gum was added to ice cream mixes and found to be more effective at inhibiting recrystallization than guar.Abstract:
Addition of locust bean gum (LBG) or guar gum to ice cream mixes gave products with smaller ice crystals after heatshock than control samples without either stabilizer. LBG was more effective at inhibiting recrystallization than guar. Increasing stabilizer concentration resulted in greater inhibition. With LBG we found some evidence for an optimum concentration above which no further inhibition occurred. We found no evidence for phase volume effects.read more
Citations
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Journal ArticleDOI
Guar gum: processing, properties and food applications—A Review
TL;DR: Production, processing, composition, properties, food applications and health benefits of guar gum are focused on.
Journal ArticleDOI
Guar gum as a promising starting material for diverse applications: A review.
TL;DR: An overview of the nature, chemistry and properties of guar gum is given and recent developments in its modifications and applications in major industries like hydraulic fracturing, explosives, food, agriculture, textile, paper, cosmetics, bioremediation, drug delivery, medical and pharmaceuticals are discussed.
Journal ArticleDOI
Ice morphology: fundamentals and technological applications in foods.
TL;DR: In this article, the authors summarized the fundamentals of freezing, methods of observation and measurement of ice morphology, and the role of ice morphological properties in technological applications, including the use of ice nucleation agents, antifreeze proteins, ultrasound and high pressure.
Journal ArticleDOI
Guar gum and its composites as potential materials for diverse applications: A review
Gaurav Sharma,Shweta Sharma,Amit Kumar,Ala’a H. Al-Muhtaseb,Mu. Naushad,Ayman A. Ghfar,Genene Tessema Mola,Florian J. Stadler +7 more
TL;DR: Various possible composites of guar gum and their most probable applications in different fields are summarized in this review article.
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).
References
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Journal ArticleDOI
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.
Journal ArticleDOI
Effect of Sweetener, Stabilizer, and Storage Temperature on Ice Recrystallization in Ice Cream
TL;DR: In this article, the authors investigated the influence of sweetener (sucrose, 20 dextrose equivalent corn syrup, high fructose corn syrup with and without stabilizer) on ice recrystallization in ice cream at three storage temperatures.
Journal ArticleDOI
Ice Crystal Size Modifications during Frozen Beef Storage
M.N. Martino,N.E. Zaritzky +1 more
TL;DR: In this paper, a histological technique of isothermal freeze-substitution was used to obtain a limit crystal diameter independent of temperature and initial diameter, and an equation to predict theoretically the limit diameter was proposed.
Journal ArticleDOI
Kinetics of Ice Recrystallization in Aqueous Fructose Solutions
TL;DR: In this article, the authors determined the recrystallization rates of ice in fructose solutions over a range of temperatures and ice phase volumes, with the dominant mechanism being strongly dependent on the mean size of the crystals.
Journal ArticleDOI
Effect of Locust Bean Gum and Selected Sweetening Agents on Ice Recrystallization Rates
TL;DR: In this paper, a methodology has been devised to study the effects of sweeteners and a stabilizer on the rate of ice recrystallization, which is an improved technique for providing temperature control during fluctuating temperature studies.
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Effect of Sweetener, Stabilizer, and Storage Temperature on Ice Recrystallization in Ice Cream
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Structure and ice recrystallization in frozen stabilized ice cream model systems
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