Evaluation of Sucrose Esters in Ice Cream |
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Authors: | J.S. BUCK C.E. WALKER M.M. PIERCE |
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Affiliation: | The authors are affiliated with the Dept. of Food Science &Technology, 134 H.C. Filley Hall, Univ. of Nebraska, Lincoln, NE 68583-0919. |
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Abstract: | Sucrose esters of varying hydrophilic-lipophilic balance (HLB) values were added to standard ice cream mixes at 0.15 or 0.25%, and compared with ice creams containing either a commercially available or no emulsifier. Resulting viscosities and overrun patterns were similar, but surface tensions decreased with increasing HLB and concentration. The addition of sucrose esters at 0.25% tended to prevent clumping out of fat particles. Sucrose ester-containing samples melted in a normal manner, and only texture differences were detectable among samples, with the ester-containing samples rated higher than the control or reference samples initially and similar to the reference after storage. |
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