An electron microscopical investigation of fat destabilization in ice cream

Abstract

A limited amount of fat destabilization occurs when ice cream mix is aerated and frozen, and this emulsion breakdown imparts some desirable properties to ice cream. A method of measuring the amount of de-emulsified fat is described, and the results of an investigation of the process by means of electron microscopy are given. The effects of fat composition and processing variables on fat destabilization are summarized, and an overall picture is presented of the part played by fat in the structure of ice cream.

Effects of Emulsifier, Overrun and Dasher Speed on Ice Cream Microstructure and Melting Properties

“…In the literature, an increase in dasher speed (shear rate) has been shown to increase PC in ice cream (Gelin and others , , , Goff and others , ; Pelan and others ; Tharp and others ; Thomsen and Holtsborg ; Walstra ). In addition, drip‐through rate and PC have been shown to have an inverse relationship (Berger and White ; Berger and others ; Segall and Goff ; Muse and Hartel ; Warren and Hartel ). As a result, it was expected that as dasher speed increased, drip‐through rate would decrease.…”

“…In addition to the flow properties of the serum (inherent viscosity and rate of dilution) and the air cells, the nature of the fat structures are known to affect melting rate of ice cream. More and larger fat globule clusters (greater extent of fat destabilization or partial coalescence) have been shown to reduce melt down rate (Berger and White ; Berger and others ; Segall and Goff ; Muse and Hartel ; Warren and Hartel ).…”

65 Years of ice cream science

“…Recognition of the importance of adsorption of interfacial material to the fat globule and formation of the fat globule membrane in terms of product behaviour and ingredient functionality was also developed through this time period (Berger & White, 1976;Bird & Stainsby, 1974;Musselwhite & Walker, 1971). As microscopy techniques evolved and were applied successfully to examination of ice cream structure (Alsafar & Wood, 1968;Berger, Bullimore, White, & Wright, 1972;Berger & White, 1971), further structural insights were gained. Developments in rheology and applications to ice cream were also apparent during this same time period (Sherman, 1965(Sherman, , 1966(Sherman, , 1969Shama & Sherman, 1966) or subsequently (Goff et al, 1995).…”

Effect of resistant starch and aging conditions on the physicochemical properties of frozen soy yogurt

“…Partly coalesced fat is responsible for stabilizing the air bubbles and foam formationx (Koxholt et al 2001). Some experiments demonstrated that fat destabilization has significant effect on ice cream properties such as mouth feel, appearance, overrun and meltdown (Berger and White 1971;Koxholt et al 2001). The results showed that an increase RS concentration decreased the percentage of fat destabilization ( Fig.…”