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

Warren, Maya M.; Hartel, Richard W.

doi:10.1111/1750-3841.13983

Cited by 70 publications

(54 citation statements)

References 25 publications

(49 reference statements)

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“…The mean ice crystal size fell in a narrow range from 28.5 to 38.2 µm regardless of various formulas as shown in Table . Although the mean size of ice crystal varied slightly from one formula to another, no specific trend was seen regardless of different stabilizer, polysorbate 80, and overrun levels, which agrees with previous findings (Amador et al., ; Warren & Hartel, ).…”

Section: Resultssupporting

confidence: 91%

“…Overall, an inverse correlation was found between fat destabilization and drip‐through rate ( r = –0.6851, P < 0.0001), corresponding with previous findings (Bolliger et al., ; Muse & Hartel, ; Tharp et al., ; Warren & Hartel, , ). However, the effect was more pronounced at certain conditions, specifically at low stabilizer levels.…”

Section: Resultssupporting

confidence: 89%

“…With stabilizer added at 0.4% level, generally additional polysorbate 80 enhanced fat destabilization, but this trend was not seen in 100% overrun samples. The trend of increasing overrun causing increased fat destabilization has been reported previously (Warren & Hartel, ). The narrow lamellae between the air cells in the high overrun ice cream could increase the possibility of fat globules/clusters collision and adsorption to the air cells surface and promote partial coalescence.…”

Section: Resultssupporting

confidence: 78%

“…For the 0.2% stabilizer ice cream, there was no significant correlation between fat destabilization and mean air cell size ( r = –0.6345, P = 0.0664). Warren and Hartel () also found a negative relationship between fat destabilization extent and mean air cell size. This relationship is mainly because shear stress in the barrel not only induced fat destabilization, but also helped to break down air cells.…”

Section: Resultsmentioning

confidence: 89%

“…(), Tharp et al. (), and Warren and Hartel (). In this study, a positive correlation was found between fat destabilization and final height across all ice creams ( r = 0.8571, P < 0.0001).…”

Section: Resultsmentioning

confidence: 99%

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The Effect of Overrun, Fat Destabilization, and Ice Cream Mix Viscosity on Entire Meltdown Behavior

Freire

Hartel

2019

Journal of Food Science

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This study aims at exploring ice cream meltdown behavior by changing the levels of stabilizer (ST), polysorbate 80 (PS80), and overrun (OR). By adjusting the formulation of ice cream, the degree of fat destabilization (FD), mix viscosity (MV), and overrun can be controlled within a certain range, which in turn presents different meltdown behaviors for study. In addition to the drip‐through test, the shape of ice cream as it melts was recorded as height change to further investigate ice cream meltdown. Mix viscosity (at 50 s−1) and fat destabilization were found to have a significant effect not only on drip‐through rate, but also the induction time, final weight of the drip‐through part, height‐change rate, and final height of melted ice cream. On the other side, overrun was found only to have an effect on meltdown when no stabilizers were added. These results indicate serum phase viscosity (mix viscosity) and fat destabilization are important parameters to describe ice cream meltdown. Besides, the entire ice cream meltdown curve and height collapse curve provide important information on ice cream meltdown behavior. Practical application A new direction of analysis of ice cream meltdown behavior is provided in this study. The induction time, the final drip‐through weight, and the height change during the meltdown process were found to be the indicators on the influence of microstructure on ice cream meltdown behavior for the future study.

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Section: Resultssupporting

confidence: 91%

Section: Resultssupporting

confidence: 89%

Section: Resultssupporting

confidence: 78%

Section: Resultsmentioning

confidence: 89%

Section: Resultsmentioning

confidence: 99%

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The Effect of Overrun, Fat Destabilization, and Ice Cream Mix Viscosity on Entire Meltdown Behavior

Freire

Hartel

2019

Journal of Food Science

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Microbial control measures for soft ice cream in franchise brands: A comparative analysis of microbial analysis and manufacturing practices

Park

Kim²,

Hong

et al. 2020

Food Science & Nutrition

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The aim of this study was to establish a complementary direction of the franchise food hygiene guideline to control microbial risks. We evaluated current measures of preventing microbial spoilage and ensuring microbiological safety of food in the food franchise industry. Manufacturing practices were assessed using microbiological analyses, third‐party food safety audits, and existing hygiene guidelines. Microbial load indicators of food, manufacturing processes, work environment, and workers were also analyzed to track microbial proliferation. We audited manufacturing practices and processes and analyzed the cleaning and sanitation clauses. We found high contamination of heterotrophic bacteria and detected coliforms in some products. There was no direct contamination by food handlers, and the sterility of raw materials was satisfactory. The main issues were structural complexities of equipment, which hindered cleaning and disinfection, and disinfection practices of franchise brands. Store‐level microbial control may be compromised due to the industrial nature of small stores operating collectively. We thus issued complementary guidelines. Improved collective microbiological safety may be ensured through implementation of the revised cleaning and sterilization regulations.

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Optimized pulsed electric field‐assisted extraction of biosurfactants from Chubak (Acanthophyllum squarrosum) root and application in ice cream

Shahi

Didar

Hesarinejad³

et al. 2021

J Sci Food Agric

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BACKGROUND In this study, a face‐centered central composite design was applied to optimize pulsed electric field parameters (voltage: 1, 4, 7 kV cm−1; pulse number: 10, 65, 120) for the extraction of natural saponins from Chubak root. Data analysis showed that increasing the voltage from 1 to 4 kV cm−1 and pulse number from 10 to 65 increased foaming ability (FA) and emulsion stability, and decreased foam density (FD), foam stability (FS) and lightness, due to the improved extraction of saponins. RESULTS Whereas, an opposite trend was observed for FA, FD and FS on increasing the voltage from 4 to 7 kV cm−1 as a result of more impurities being extracted. Furthermore, the Chubak root extract (CRE) (0, 1.5, 3.0 and 4.5 g kg−1) obtained under the optimized conditions (voltage of 6.4 kV cm−1 and pulse number of 80) was used in ice cream formulation because of its ability to reduce surface tension. Based on the results, the samples containing higher amounts of CRE showed higher viscosity, consistency coefficient, overrun, melting resistance and creaminess, as well as lower values of flow behavior index, hardness, adhesiveness, coarseness and coldness. This could be related to the increased water retention, improved whipping ability, greater fat destabilization and smaller ice crystals. Although more bitterness was perceived as a result of an increase in the level of CRE, it had no negative effect on the overall acceptance assessed by trained sensory panelists. CONCLUSIONS The results of this study briefly support the conclusion that CRE has a very high potential for use as a foaming, emulsifying and stabilizing agent to improve the quality of ice cream. © 2020 Society of Chemical Industry

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

Cited by 70 publications

References 25 publications

The Effect of Overrun, Fat Destabilization, and Ice Cream Mix Viscosity on Entire Meltdown Behavior

The Effect of Overrun, Fat Destabilization, and Ice Cream Mix Viscosity on Entire Meltdown Behavior

Microbial control measures for soft ice cream in franchise brands: A comparative analysis of microbial analysis and manufacturing practices

Optimized pulsed electric field‐assisted extraction of biosurfactants from Chubak (Acanthophyllum squarrosum) root and application in ice cream

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