Effects of locust bean, xanthan and guar gums on the ice crystals of a sucrose solution frozen at high pressure

Fernández, Pedro Pablo Mejía; Martino, Miriam Nora; Zaritzky, Noemí Elisabet; Guignon, Bérengère; Martínez, Pedro D. Sanz

doi:10.1016/j.foodhyd.2006.05.010

Cited by 48 publications

(23 citation statements)

References 25 publications

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“…This percentage rose to 53.6% or to 54.5% when pressure increased up to 700 MPa or temperature decreased to − 20°C, respectively. These results corroborate previous findings by a number of authors who also showed that higher pressures and/or lower temperatures at the expansion produced significantly higher extents of supercooling and, consequently, smaller ice crystals in different high-pressure shift frozen products (Chevalier et al, 2000;Fernández, Martino, Zaritzky, Guignon, & Sanz, 2007;Fuchigami et al, 2002;Kulisiewicz, Kowalczyk, Baars, & Delgado, 2007;Zhu, Le Bail, & Ramaswamy, 2003;Zhu, Le Bail, Ramaswamy, & Chapleau, 2004;Zhu, Ramaswamy, & Le Bail, 2005). Fig.…”

Section: Ice Crystals Formed After Pressure-shift Nucleationsupporting

confidence: 92%

Pressure-shift nucleation: A potential tool for freeze concentration of fluid foods

Otero

Guignon

Martínez

2012

Innovative Food Science & Emerging Technologies

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Pressure-shift nucleation (PSN) has been evaluated as a potential substitute of the crystallization step at the scraped surface heat exchanger in conventional freeze concentration. To do that, PSN experiments were carried out at different pressure and temperature conditions in orange juices of several concentrations. After crystallization, the final concentration reached and the size and shape of the ice crystals formed were measured. The results obtained showed that the higher the pressure and the lower the temperature employed in the PSN experiments, the higher is the final concentration in the juice and the smaller the ice crystals formed. Four important advantages of pressure-shift nucleation over conventional crystallization were found: temperature in the pressure vessel can be relatively high if pressure is increased enough, the desired concentration can be achieved in the whole sample quasi-instantaneously just after expansion, ice crystals produced are round in shape without pockets and indentations and they are homogeneously distributed throughout the sample. Industrial relevance: Freeze concentration is the most advantageous technique to obtain high quality food concentrates without appreciable loss in taste, aroma, color, or nutritive value. However, it is hardly employed in the food industry mainly due to economic aspects of the technology. In the last decades, many efforts have been made to improve the crystallization phase, the most expensive step in freeze concentration, without definitive success. The results obtained in this paper show that pressure-shift nucleation presents a number of advantages over the traditional crystallization step at the scraped surface heat exchanger which can be exploited to improve the industrial freeze concentration process.

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Section: Ice Crystals Formed After Pressure-shift Nucleationsupporting

confidence: 92%

Pressure-shift nucleation: A potential tool for freeze concentration of fluid foods

Otero

Guignon

Martínez

2012

Innovative Food Science & Emerging Technologies

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“…It has been successfully employed for investigating skim milk with xanthan and locust bean gum [116], tapioca starch modified by guar and xanthan gum [93], effects of xanthan, LBG, and guar on sucrose [117], chitosan and methylcellulose [118], κ-carrageenanand and locust bean gum [119], calcium-induced κ-carrageenan [120], and carrageenan/O. ficus indica [121].…”

Section: Characterization Toolsmentioning

confidence: 99%

Advancements in non-starch polysaccharides research for frozen foods and microencapsulation of probiotics

Soma

Williams

2009

Front. Chem. Eng. China

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Conventionally used in the food industry as stabilizing, thickening, gelling, and suspending or dispersing agents, non-starch polysaccharides such as xanthan gum are known to improve the texture of certain frozen products. Another polysaccharide that has received significant attention in recent years is chitosan, a natural biopolymer derived from chitin. In the wake of growing interest in finding ideal encapsulating agents for probiotics, non-starch polysaccharides have been investigated. Scattered research can be found on the effect of each individual polysaccharide, but there remains a void in the literature in terms of closely comparing the characteristics of nonstarch polysaccharides for these applications, especially when more than one biopolymer is employed. A good understanding of the tools capable of elucidating the underlying mechanisms involved is essential in ushering further development of their applications. Therefore, it is this review's intention to focus on the selection criteria of non-starch polysaccharides based on their rheological properties, resistance to harsh conditions, and ability to improve sensory quality. A variety of critical tools is also carefully examined with respect to the attainable information crucial to frozen food and microencapsulation applications.

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“…A Kitchen Aid mixer was used. A non correct dispersion of the gum would cause a wrong gel formation avoiding sustaining the stability and viscosity of the product (FeRNANDeZ et al, 2007;BARNeS;CAReW, 2001). …”

Section: Fondant Fillingmentioning

confidence: 99%

Stability of fruit bases and chocolate fillings

Miquelim¹,

Alcântara²,

Lannes³

2011

Ciênc. Tecnol. Aliment.

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Effects of locust bean, xanthan and guar gums on the ice crystals of a sucrose solution frozen at high pressure

Cited by 48 publications

References 25 publications

Pressure-shift nucleation: A potential tool for freeze concentration of fluid foods

Pressure-shift nucleation: A potential tool for freeze concentration of fluid foods

Advancements in non-starch polysaccharides research for frozen foods and microencapsulation of probiotics

Stability of fruit bases and chocolate fillings

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