Effects of Different Ingredients and Stabilisers on Properties of Mixes Based on Almond Drink for Vegan Ice Cream Production

Abstract

A plant-based diet is beneficial not only to human health but also for environmental sustainability. As consumers, we play a vital role in balancing hedonic consumption with long-term sustainable behaviours, such as reduced animal products consumption. As a result of the changeable trend in the food industry, there are considerably more requirements for food manufacturers. This study aimed to determine the influence of different ingredients and selected stabilisers (iota carrageenan and its acid and enzymatic hydrolysates) on the physicochemical properties of ice-cream mixes. The effect of maturation during 24 h on the selected properties was also observed. The particle size distribution, stability, density, viscosity and morphology after preparation and after 24 h of maturation at the temperature of 4 °C were tested. Finally, it was found that the addition of stabilisers and the homogenisation process caused a decrease in the particle size diameter and they contributed to the obtained higher value of viscosity in comparison to samples without stabilisers. Moreover, the use of stabilisers and the homogenisation process negatively affected the stability of the ice-cream mix due to the fact that the stability rate (TSI) was about 6.0. The data provided by this paper are valuable for intensifying the potential application of vegan ice cream. Additionally, this product may be useful to reduce agricultural waste and for fundamental product development as an alternative beneficial food product in the close future.

The influence of ultrasound homogenization on recrystallization during the storage of vegan ice cream

“…The partial coalescence of fat is responsible for stabilizing air cells and fat networks in the unfrozen matrix of ice cream mixes (Liu et al, 2022). In previous research by Kot et al (2021) and Kot, Kamińska‐Dwórznicka, and Jakubczyk (2022), vegan ice cream mixes with the same recipe such as those presented were prepared, and fat destabilization was confirmed. Coalescence, sedimentation, and creaming occurred during the maturation time of ice cream mixes.…”

“…For other variants, this effect was not noticed, therefore it will not be possible to indicate the same tendency in all ice cream. In previous research by Kot et al (2021), it was observed that ultrasound homogenization increased the consistency index in ice cream mixes. According to Aslan and Dogan (2017), the shear forces which were generated by acoustic cavitation in emulsions were responsible for breaking oil droplets into small ones and allowed the better distribution of proteins on new interface systems.…”

β-Glucan as a Techno-Functional Ingredient in Dairy and Milk-Based Products—A Review

“…The microstructure of milk–vegetable ice cream is characterized by the presence of an additional framework of microbubbles, which wraps larger air inclusions and stabilizes them ( Figure 4 ). Other scientists [ 174 ] also looked at β-glucan’s ability to make foam, but this work [ 12 ] is the first to describe how this polysaccharide can make foam with a complex structure.…”

Dairy ingredients replaced with vegan alternatives: valorisation of ice cream

“…Viscosity was increased from 15.81 to 36.40 cp with increasing quantity of WSPC and coconut fat. Peasura et al (2020) and Kot et al (2021) reported that increasing trend in viscosity might resulted from increasing carbohydrates which enhances the consistency of ice cream and prevents large air cells formation. Instrumental hardness of all samples varied significantly from lower to higher textural mean values.…”