Effect of Sweeteners and Stabilizers on selected Sensory Attributes and Shelf Life of Ice Cream

Guar and locust bean gums were combined with sucrose, 36 DE corn syrup and/or 42 high fructose corn syrup (HFCS) in a minimum fat (10%) ice cream formulation. A total of 27 combinations were evaluated for sweetness, iciness, chewiness and vanilla intensity. Replacing 50% of the sucrose with 42 HFCS did not significantly affect sweetness or vanilla intensity. Chewiness was enhanced when high corn syrup levels were combined with a high guar to locust bean gum ratio. Storage study data showed that ice creams containing high levels of HFCS became objectionably icy earlier than ice creams containing low levels or no HFCS. With a high guar to locust bean gum ratio ice creams became both detectably and objectionably icy sooner than if a low ratio of these gums was used.     

Effect of Locust Bean Gum and Selected Sweetening Agents on Ice Recrystallization Rates

A methodology has been devised to study the effects of sweeteners and a stabilizer on the rate of ice recrystallization. Aqueous solutions of sucrose, corn syrup (62 DE), and high fructose corn syrup with locust bean gum, and solutions of corn syrup with varying levels of locust bean gum were also studied. Microprocessor controlled time-temperature experiments were performed with each sample. Average ice crystal size was measured after each heating/ cooling cycle. Effect of viscosity on ice recrystallization growth rates was also studied. This methodology is an improved technique for providing temperature control during fluctuating temperature studies. Concentration of locust bean gum showed no correlation to ice recrystallization rates. The choice of sweetener used in the aqueous solution was found to affect the rate of ice recrystallization.     

Moving Boundary Electrophoresis of Food Stabilizers

SUMMARY— The electrophoretic characteristics of locust bean gum, guar gum, arabic gum, carboxymethylcellulose, K- and h-carrageenan, alginate and the non-dialyzable fraction of corn syrup solids were studied by moving boundary electrophoresis. The physical properties of these colloids require the use of modified techniques in order to eliminate boundary disturbances which otherwise might be interpreted as heterogeneity of composition.
A high degree of homogeneity was observed for carboxymethylcellulose, arabic gum, alginate and X-carrageenan. In contrast, K-carrageenan was composed of a mixture of migrating components. The colloidal fractions of guar gum, locust bean gum, and corn syrup solids did not migrate in the electrical field.
Mixtures of carboxymethylcellulose with guar gum or gum arabic could be separated at pH 7. Mixtures of carboxymethylcellulose with carrageenan could be effectively separated at pH 2. Electrophoretic separation at 23°C of different stabilizer mixtures was unsatisfactory and the patterns showed evidence of interactions.     

Replacement of Carbon-refined Corn Syrups with Ion-exchanged Corn Syrups in Ice Cream Formulations

Ice cream was manufactured utilizing ten corn syrups at 5% (dry basis) in the mix, 30 DE, 42 DE, 42 DE high maltose (HM), 55 DE HM and 64 DE, each of which was processed through the carbon-refined and ion-exchanged processes. An increase in DE of the syrup led to a decrease in mix viscosity, a decrease in the freezing point of the mix, a decrease in fat destabilization and a decrease in firmness of the ice cream. The ion-exchanged syrups decreased the mix viscosity and produced a drier ice cream with greater fat destabilization but had no influence on mix freezing point depression, overrun, firmness or meltdown. Sensory results from the 42DE HM and 55DE HM carbon-refined and ion-exchanged products evaluated in this study showed no differences in sweetness or texture. The flavor and acceptability of 42DE HM carbon-refined syrup in ice cream was preferred less than the 42DE HM or 55DE HM ion-exchanged syrups.     

The viscosity of dilute solutions of guar gum and locust bean gum with and without added sugars

The apparent viscosities of dilute solutions of guar and locust bean gums have been measured. The intrinsic viscosity [n] of guar gum solution is greater than that of locust bean gum solution, but the interaction coefficient k of guar gum solutions is less than that of locust bean gum. Addition of glucose, sucrose, or glucose syrup increases the apparent viscosity of the gum solution. The intrinsic viscosity of the gum solution is decreased but the interaction coefficient is increased.     

THE INFLUENCE OF DIFFERENT TOTAL SOLID, STABILIZER AND OVERRUN LEVELS IN INDUSTRIAL ICE CREAM PRODUCTION USING COCONUT OIL

The purpose of this research was to explain the combined effects of different total solid (TS) contents (20, 30 and 40%), stabilizer types (guar gum [GG], locust bean gum [LBG], carboxymethyl cellulose [CMC]) and overrun rates (OR) (30, 60 and 90%) on mix viscosity, melting time and hardness properties, which are the most important quality characteristics on industrial ice cream production. According to the investigation parameters; GG gave significantly less viscosity to the mix than LBG and CMC. In other words, LBG and CMC may be preferred to increase the viscosity of the mix or to limit the growth rate of ice crystals during recrystallization. Softness of ice creams and melting rapidity were linearly proportional to the increase of TS and ORs.

PRACTICAL APPLICATIONS

The most important parameters affected ice cream structure and quality are total solid, overrun and stabilizers. In many researches, the investigators have been focused of these parameters on only one or rarely two. In this research, the combined effects of different total solids (20, 30 and 40%), stabilizer types (guar gum, locust bean gum, carboxymethyl cellulose) and overrun levels (30, 60 and 90%) were investigated together in same mix and in industrial production conditions.     

Sensory Attributes and Storage Life of Reduced Fat Ice Cream as Related to Inulin Content

Effects of substitution of inulin for 42DE (dextrose equivalent) corn syrup in reduced fat ice cream were studied using sensory analysis. Three combinations of inulin and corn syrup were evaluated for iciness, chewiness, sweetness and vanilla flavor intensity. Replacing 50% or 100% of 42DE corn syrup with inulin increased chewiness. However, sweetness and vanilla flavor intensity perception of the ice cream were reduced. Storage stability data showed that partial or full replacement of 42DE corn syrupwith inulin inhibited ice crystal formation over a 6-wk thermal abuse period.     

The effect of stabilisers on the viscosity of an ice cream mix

The effect of locust bean gum, guar gum, sodium carboxymethylcellulose and carrageenan on the viscosity of an ice cream mix has been investigated over a range of shear rates. The effect of temperature on mix viscosity was also determined. The behaviour of the added polysaccharides was compared with their behaviour in other systems and carrageenan was found to show the most significant changes. The relative viscosity of mixes containing anionic polysaccharides increased with decreasing temperature; the relative viscosity of mixes containing neutral polysaccharides was independent of temperature.     

A Computer-Assisted Method for Evaluating Ingredient Substitution in Ice Cream Formulations

Development of a computer-based system to evaluate the effect of ingredient substitution in ice cream mix on product quality and freezing requirements is described. This computer program evaluates the effect of whey powder substitution for milk solids-not-fat and three sugar systems on freezing point, viscosity, and freezing time of ice cream mix. To help to evaluate potential product quality, it is also possible to predict percent unfrozen water at different storage temperatures that might be expected for the frozen ice cream. Three sugar systems evaluated are: 100% sucrose, 70% sucrose plus 30% 36 dextrose equivalent corn syrup solids and 50% 36 dextrose equivalent corn syrup solids plus 50% 55 high-fructose corn syrup.     

Effect of Sweeteners on the Quality and Acceptability of Yogurt

Sweetened low fat plain and Swiss-style fruit-flavored yogurts were manufactured using cream and reconstituted nonfat dry milk. The Swiss-style yogurt was manufactured by adding commercial blueberry or strawberry fruit flavorings to the sweetened yogurt base. Sweeteners used in the study were sucrose, 36 dextrose equivalent corn syrup solids, and 42, 55, and 90% high fructose corn syrup. Varied combinations of sweeteners were used at 0, 2, 4, and 6%, by weight.Evaluations were conducted during incubation and after packaging. Analyses included rate of acid development (time required to reach pH 4.4), microbiological profile, and expert organoleptic evaluation. A consumer panel was used to compare yogurt made with sucrose with that utilizing 90% high fructose corn syrup.As amount of sweetener increased, the time required to get to breaking pH of 4.4 increased. There also appeared to be a preference for yogurt made with 90% high fructose corn syrup, especially in the strawberry yogurt. Most preferred was 4% added sweetener.     

Detection of adulteration of locust bean gum with guar gum by capillary electrophoresis and polarized light microscopy

Capillary electrophoresis (CE) and polarized light microscopy (PLM) were utilized in the detection of the adulteration of locust bean gum with guar gum. For CE analyses, standards of locust bean and guar gums were extracted with 30% CH₃CN, removing the residual proteins from the gum matrix. A 8.75 mM NaH₂PO₄-20.6 mM Na₂B₄O₇ buffer, pH 9, was used to separate these proteins and to identify marker proteins that were present in the guar gum. These markers did not co-migrate with components in the extracts of mechanically processed locust bean gum, and are used as indicators of adulteration. Using PLM with toluidine blue and iodine staining techniques, unadulterated locust bean gum samples were distinguished from mixed samples through the differential staining of components in locust bean versus guar and tara gums. These experiments in the use of CE and PLM provide orthogonal and complementary methods for the verification of 'true' positives and the elimination of 'false' positives.     

Flow properties of fruit fillings

The flow properties of the fluid portion of fruit fillings were assessed to investigate the effects of gums. Results indicated that the shear rate–shear stress relations of the fluid portion of commercial fruit fillings and the model fillings made of waxy corn starch, fructose, citrate buffer, and a gum which could be guar gum, locust bean gum, CMC, xanthan gum or κ-carrageenan, fit well into the Herschel–Bulkley equation for pseudoplastic fluids. The fluid portion of the commercial fruit fillings was characterized with a yield stress between 39–51 Pa, a consistency index between 52–104 Pa·sⁿ, and a flow index (n) around 0.4. In addition, the shear rate–shear stress relations could be fitted into a modified Herschel–Bulkley equation with a flow index fixed at 0.4. Addition of guar gum, locust bean gum and CMC increased while xanthan gum and κ-carrageenan decreased the consistency and flow indices in the modified Herschel–Bulkley equation. The effect of gum addition on the apparent viscosity of model fillings varies with the type of gum, amount of addition, and shear rate.     

Effect of Gums on Low-Fat Meat Batters

The effects of adding Iota-carrageenan, kappa-carrageenan, guar gum, locust bean gum, xanthan gum, methylcellulose, and a locust bean gum/kappa carrageenan mixture to low-fat, high moisture meat batters were investigated. The methylcellulose treatment showed an increase in weight losses between 60° and 70°C, while other treatments remained similar throughout heating. Xanthan gum and guar gum at 0.2% altered textural parameters as determined by texture profile analysis. Increasing the concentration of xanthan gum decreased batter hardness without affecting batter stability. Sensory evaluation indicated that low-fat frankfurters (11–12% fat) were as acceptable as control frankfurters (27% fat).     

Recrystallization in Ice Cream as Affected by Stabilizers

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.     

乳化稳定剂在改性大豆分离蛋白冰淇淋中的应用研究

以酶法改性大豆分离蛋白替代传统冰淇淋中的部分乳蛋白 ,并对大豆分离蛋白应用于冰淇淋时所需的酶解条件做了探讨 ,确定了SPI经 80℃预处理后 10min ,于 60℃酶解 30min可以得到比较好的理化特性。同时在确定以分子蒸馏单甘酯和吐温为乳化剂的前提下 ,对瓜尔豆胶、刺槐豆胶和卡拉胶 3种稳定剂进行互配 ,并以产品的粘度、膨胀率、融化率等作为评判标准 ,通过正交试验 ,最终确定了一组可应用于大豆分离蛋白冰淇淋中的最佳复合乳化稳定剂     

Rheological behaviour of pullulanase-treated guar galactomannan on co-gelation with xanthan

The present study involves the use of non-specific enzyme pullulanase (from Bacillus acidopullulyticus) to remove galactose residues from guar galactomannan to obtain modified guar galactomannan mimicking the functional properties of locust bean gum. The modified guar galactomannan blended with xanthan exhibited the rheological behaviour of elastic modulus (G′) greater than viscous modulus (G″) with a decrease in tan δ value similar to locust bean gum/xanthan blend. Also a twofold increase in the magnitude of elasticity compared to xanthan alone suggested the synergistic interaction with formation of three dimensional networks. The modified guar galactomannan with galactose content of 21% and M:G ratio 1:3.8, almost akin to locust bean gum, showed a better interaction with xanthan. Dynamic stress sweep study of modified guar galactomannan/xanthan blend with increased yield stress of 800 dynes/cm² also indicated the synergistic behaviour. Modified guar galactomannan also revealed the maximum synergistic interaction with xanthan at a mixing temperature of 60 °C than at 20 °C, 30 °C, 40 °C and 50 °C, respectively. Modification of guar galactomannan by pullulanase is an alternative route to produce galactose-depleted guar galactomannan with enhanced rheological functionalities on co-gelation with xanthan, as a cost effective replacement to locust bean gum.     

酶法制备甘露低聚糖

利用枯草芽孢杆菌产生的碱性甘露聚糖酶,以魔芋、槐豆胶、瓜尔胶与田菁胶为原料,制备甘露低聚糖。比较了酶对底物水解反应动力学,对低聚糖制备过程中的水解液进行了还原糖测定,并通过质谱对最终酶解液组分进行分析。结果表明:魔芋与槐豆胶为甘露聚糖酶的最适水解底物,水解8h后,还原糖得率稳定,可作为甘露低聚糖生产的指导依据。酶解24h后,魔芋、槐豆胶、瓜尔豆胶及田菁胶的主要产物分别为二糖至九糖、五糖至十糖、二糖至十糖和二糖至十糖。利用酶法生产甘露低聚糖的方法具有水解过程简单、产物聚合度低、纯度高的优点。     

The Effects of Fat Structures and Ice Cream Mix Viscosity on Physical and Sensory Properties of Ice Cream

The purpose of this work was to investigate iciness perception and other sensory textural attributes of ice cream due to ice and fat structures and mix viscosity. Two studies were carried out varying processing conditions and mix formulation. In the 1st study, ice creams were collected at ?3, ?5, and ?7.5 °C draw temperatures. These ice creams contained 0%, 0.1%, or 0.2% emulsifier, an 80:20 blend of mono‐ and diglycerides: polysorbate 80. In the 2nd study, ice creams were collected at ?3 °C draw temperature and contained 0%, 0.2%, or 0.4% stabilizer, a blend of guar gum, locust bean gum, and carrageenan. Multiple linear regressions were used to determine relationships between ice crystal size, destabilized fat, and sensory iciness. In the ice and fat structure study, an inverse correlation was found between fat destabilization and sensory iciness. Ice creams with no difference in ice crystal size were perceived to be less icy with increasing amounts of destabilized fat. Destabilized fat correlated inversely with drip‐through rate and sensory greasiness. In the ice cream mix viscosity study, an inverse correlation was found between mix viscosity and sensory iciness. Ice creams with no difference in ice crystal size were perceived to be less icy when formulated with higher mix viscosity. A positive correlation was found between mix viscosity and sensory greasiness. These results indicate that fat structures and mix viscosity have significant effects on ice cream microstructure and sensory texture including the reduction of iciness perception.     

Ice recrystallization inhibition in ice cream as affected by ice structuring proteins from winter wheat grass

Ice recrystallization in quiescently frozen sucrose solutions that contained some of the ingredients commonly found in ice cream and in ice cream manufactured under commercial conditions, with or without ice structuring proteins (ISP) from cold-acclimated winter wheat grass extract (AWWE), was assessed by bright field microscopy. In sucrose solutions, critical differences in moisture content, viscosity, ionic strength, and other properties derived from the presence of other ingredients (skim milk powder, corn syrup solids, locust bean gum) caused a reduction in ice crystal growth. Significant ISP activity in retarding ice crystal growth was observed in all solutions (44% for the most complex mix) containing 0.13% total protein from AWWE. In heat-shocked ice cream, ice recrystallization rates were significantly reduced 40 and 46% with the addition of 0.0025 and 0.0037% total protein from AWWE. The ISP activity in ice cream was not hindered by its inclusion in mix prior to pasteurization. A synergistic effect between ISP and stabilizer was observed, as ISP activity was reduced in the absence of stabilizer in ice cream formulations. A remarkably smoother texture for ice creams containing ISP after heat-shock storage was evident by sensory evaluation. The efficiency of ISP from AWWE in controlling ice crystal growth in ice cream has been demonstrated.     

黄原胶与其它食品胶协同增效作用及其耐盐稳定性的研究

以黄原胶、羟丙基淀粉、ＣＭＣ－Ｎａ、瓜尔豆胶、刺槐豆胶、魔芋精粉等为主要研究对象,系统地研究了黄原胶与其它食品胶２种或３种之间的协同增效作用及其耐盐稳定性。研究结果表明：黄原胶与羟丙基淀粉、ＣＭＣ－Ｎａ复配无协同增效作用,黄原胶与刺槐豆胶、魔芋精粉、瓜尔豆胶有良好的协同增效作用,两者或三者按适当比例配合后,耐盐稳定性显著提高,用量比任一单一胶少,而且使用成本大幅度降低,因此复配食品胶在高盐食品中使用具有明显的优越性和广阔的应用前景。