The current state and new research trends of creating functional ice cream and frozen desserts are considered in the article. Attention is paid to the difference between the characteristics of ice cream regulated by the term in the countries of European Union and Eurasian Union. Taking into account that ice cream and frozen desserts are multicomponent products, the correction of their composition may have different effect on their quality indices. In particular, replacing sucrose by substitutes can lead to a change of traditional taste, consistency and structure. In this connection, aspects of the usage of sucrose substitutes by sweetness (glucose-fructose syrup, processed fruit products, stevia, sucrolose) and by dry matter (food fibers and polyols) are considered. In particular, the authors of researches note that the application of polyols changes the ice cream consistency to be firmer. The researchers pay attention to the impact of some components, introduced into ice cream and frozen desserts, on the cryoscopic temperature of mixture. The enrichment of ice cream and frozen desserts with pro- and prebiotics and application of milk with the increased nutritional value (sheep and goat milk) has been noted to be a trend in research. The attention is drawn to the practical use of enzymes. For people with lactose intolerance, the reason of which in ice cream is Nonfat milk solids (MSNF) it is proposed to hydrolyze it by different methods. In this review the experience of some scientists on the use of transglutaminase enzyme for changing properties of milk proteins, in particular, increasing their water- holding capacity is reflected. Researchers pay great attention to the increasing of nutritional value of ice cream and desserts by growth of mass fraction of protein and introduction of easily digestible proteins (concentrates of whey proteins, including the hydrolyzed proteins). Taking into consideration the growth of people who do not consume products of animal origin, some researches on replacement of milk protein to vegetable one, in particular, soy are noted.
The work reveals the results of the study devoted to milk ice cream composition improvement in order to meet the requirements for healthy foods (with satisfactory nutritional value) to the fullest extent and to obtain creamy consistency as well as high dispersity of structural elements typical for products with high mass fractions of fat and dry substances. The significance of the research is determined by the worldwide trend in the production of healthy foods which is developed in our country by a number of legislative documents. The purpose of the research was to develop on the basis of the composition a milk ice cream product with low energy value and high organoleptic parameters including the state of its structure. Within the framework of the given research the author used such modern research methods as rheological, microstructural and thermostating ones as well as photographic survey method. The author justified analytically and experimentally the use of such food additive as polydextrose having low energy value. It increases the feeling that food product has high fat content and it does not have any negative effect on ice cream production process. The possibility of improving the product structure using synergistic compositions such as emulsifiers based on distilled monoglycerides and polyglycerol and fatty acids esters as well as stabilizers containing mainly locust bean gum which promotes the formation of small ice crystals was confirmed experimentally. The mentioned compositions of emulsifiers and stabilizers when used with polydextrose made it possible to achieve technologically significant results in milk ice cream production. They increased the effective viscosity of the mixtures, provided high form and thermal stability, and made it possible to get high dispersion of ice crystals. The accepted technological solutions had positive effect on the consistency and structure of milk ice cream with improved composition.
Currently at least 4 food additives — emulsifiers and hydrocolloids — are used for ice cream production to stabilize its structure. However adding these substances reduces the demand for this product among healthy lifestyle adepts. The aim of the research was to define the possibility of using citrus fibers and their compositions together with guar and xanthan gums to stabilize the milk ice cream structure. Samples with gelatin and a complex stabilizer (emulsifier) were used as control samples. It was established that adding of citrus fibers in amount of 0.6% makes the product bitter, does not provide the required level of dynamic viscosity of the mixture, it forms an unstable air phase and large ice crystals. The combination of dietary fibers with gums had a positive effect on these quality characteristics. The highest dispersion of ice crystals (average size accounted for 36–39 μm) and dynamic viscosity of the mixture, comparable with the quality characteristics of the sample with a complex stabilizeremulsifier, was achieved in the sample with added fibers and xanthan gum. The sample with dietary citrus fiber and guar gum showed better characteristics in terms of heat resistance in comparison with the samples with fiber only, as well as samples with plain fiber and guar gum. After 60 min of thermostating, the mass fraction of melt was equal to 7%, which is 2.8 and 2 times less than in samples without gums and with xanthan gum. The correlation was found between the parameter “hardness” and the parameter “thermal stability”: the hardest samples showed the highest resistance to melting. Based on the results of the research, the expediency of using combinations of citrus fibers and guar gum or xanthan gum in the production of ice cream with a limited number of food additives was established. Meanwhile it is necessary to take into account the state of structural elements during the product storage, and using the packaging that helps preserve the shape of the ice cream portion.
Introduction. The research objective was to establish the effect of the complete and partial replacement of sucrose by trehalose on the dispersion of ice crystals in ice cream with a low mass fraction of fat and solids. Study objects and methods. The present research featured three test samples of ice cream with a 3% mass fraction of fat: one with a complete replacement of sucrose (15.5%) and two with a partial replacement of 7.5% and 3%. In the control sample, the mass fraction of sucrose was 15.5%. To control the dynamic viscosity indicator of consistency, the research employed such an advanced method as rotational viscometry. Microstructure methods were used to determine the dispersion of ice crystals and the air phase. Results and discussion. The usage of trehalose in the production of low-fat ice cream in the amounts of 3.0%, 7.5%, and 15% increased the dispersion of ice crystals and preserved it during storage. After three months of storage, most ice crystals in the test ice cream samples had a size of ≤ 45 μm with an organoleptic sensibility of ≤ 50 μm, while in the control sample (15.5% of sucrose) it did not exceed 60 μm. The experiment determined the effect of trehalose on the consistency of ice cream according to the following indicators: dynamic viscosity, overrun, and dispersion of the air phase. 15.5% of trehalose increased the dynamic viscosity of ice cream mix by 1.2 times as compared to the sample with the same concentration of sucrose. According to the average diameter of air bubbles, trehalose helped to preserve the dispersion of the air phase during storage. After three months, Sample 1 with 15.5% of trehalose demonstrated the maximum dispersion, which was 17% higher than in the control sample with a sucrose mass fraction of 15.5%. Conclusion. The complete (15.5%) and partial (3% and 7.5%) sucrose replacement by trehalose in low-fat ice cream increased the dispersion of ice crystals and improved its consistency. Unlike the sample with 15.5% of sucrose, samples with trehalose had smaller ice crystals, which remained the same after three months. The trehalose samples had a better dynamic viscosity and air saturation. The research requires a further study of dispersion of ice crystals after 12 months of storage.
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