Effects of milk protein-polysaccharide interactions on the stability of ice cream mix model systems

Cheng, Jason Chia‐Hsien; Ma, Ying; Li, Xisheng; Yan, Tingsheng; Cui, Jie

doi:10.1016/j.foodhyd.2014.11.027

Cited by 62 publications

(43 citation statements)

References 49 publications

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“…Also, in this respect, Alakali et al (2009) found that the local food binder namely: Afzelia africana, Deuterium microcapum and Taro tuber, at all concentrations (0.3, 0.5 and 0.7%) had no significant (p>0.05) effect on the pH of ice cream mix. Cheng et al (2015) found that the surface tension of milk had no affected by addition of 0.05-0.30% CMC or 0.05-0.20% GG.…”

Section: Resultsmentioning

confidence: 89%

“…Protein load in ice cream mix containing 0.025% GG or CSM was the highest (p<0.05) compared with other treatments. Also, the protein load in ice cream mix containing 0.05% CSM or 0.025, 0.05 and 0.10% FSM was higher as a compared to control mix and that containing 0.05% GG, however, the Table 1: Some physical properties of ice cream mixes containing cress seed mucilage or flaxseed mucilage compared with commercial guar gum Physical properties of ice cream mixes Cheng et al (2015) in the stability of ice cream model emulsions, SMP/GG mixed emulsions were distinguished by a higher rate of creaming compared to SMP/CMC mixed models with the same levels of polysaccharides (except for 0.1%).…”

Section: Resultsmentioning

confidence: 98%

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Physical Properties of Ice Cream Containing Cress Seed and Flaxseed Mucilages Compared with Commercial Guar Gum

El‐Aziz¹,

Kaluoubi²,

Hassan³

et al. 2015

International J. of Dairy Science

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The effect of using ethanol precipitated cress seed (CSM) and flaxseed (FSM) mucilages in ice cream manufacture compared with commercial Guar Gum (GG) was studied. Ten treatments of ice cream mixes consisted of 10.0% milk fat, 11.5% MSNF and 15.0% sucrose were prepared. The CSM, FSM and GG were added separately at the rates of 0.025, 0.05 and 0.10% (w/w) to create 9 treatments. The latter batch had no polysaccharides' serve as a control. The results showed that the using of CSM and FSM had no significant effect on pH value, acidity content and surface tension of ice cream mix compared with GG or control mix. Protein load was the highest in ice cream mix containing 0.025% GG and CSM, however, protein load decreased, as GG or CSM concentration increased. The ice cream mix containing 0.025% GG exhibited lowest viscosity, while that containing 0.05% GG exhibited highest viscosity compared with those containing other polysaccharides at the same portion. As addition rate of 0.1%, mix containing FSM was higher than that containing CSM, however, mix containing GG separated into two layers. The overrun was the highest in the frozen ice cream containing 0.025% FSM or CSM but the lowest in that containing 0.05% GG. The decrease in hardness of ice cream was related to the increase in mix viscosity more than the increase in overrun percentage. Finally, addition of 0.025% FSM, CSM or commercial GG was the best percentage to improve the physical and sensorial properties of ice cream.

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Section: Resultsmentioning

confidence: 89%

Section: Resultsmentioning

confidence: 98%

Physical Properties of Ice Cream Containing Cress Seed and Flaxseed Mucilages Compared with Commercial Guar Gum

El‐Aziz¹,

Kaluoubi²,

Hassan³

et al. 2015

International J. of Dairy Science

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“…[39] Stated that a good understanding of the relationship between milk protein interactions and many sugars and the stability of the emulsion probably improves the design composition of ice cream equations; because the properties of the final product will partly depend on these interactions between molecules. As also [40] mentioned that the composition and stability of the spread of colloidal systems rely on the environmental conditions such as (pH, temperature degree and ionic strength) and the concentration and the proportion of polymers when there are interactions between proteins and polysaccharide.…”

Section: Melting Resistancementioning

confidence: 99%

Effect of Camel Milk Fortified with Dates in Ice Cream Manufacture on Viscosity, Overrun, and Rheological Properties during Storage Period

Salem¹,

Fardous²,

El-Rashody³

2017

FNS

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The effect of using camel milk with 2 dates types (Sokary & Al-Khalas), in 3 forms (paste, pieces, and molasses), with 2 different concentrations (5% & 10%) in the manufacturing of ice cream on its viscosity, overrun%, rheological and melting properties during storage period up to 60 days at −18˚C was studied. It was noticed that there are higher mean of viscosity values (cp) when using "Al-khalas" dates paste 5% and 10% followed by samples with "sokary" paste then samples with molasses in ice cream samples compared to those with added date's pieces of either "Sokary" or "Al-khalas". There are significant differences of overrun values between all treatments and samples with the added date paste of either "sokary" or "Al-khalas" which recorded the lowest values. Increased melting resistance and good qualities as heat shock and melting properties were significantly better for the samples with added dates pieces or paste unlike the molasses. The storage effect is obvious decline, especially when using dates molasses.

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“…Emulsion stability depends on environmental conditions like pH, temperature, and ionic strength, as well as on concentration and ratios of hydrocolloids. Under the same environmen-tal conditions, the system is also influenced by the behavior of hydrocolloids [136,137]. Interactions between proteins and hydrocolloids can affect casein micelle diameter, aggregation, microstructure, and phase behavior [138][139][140][141].…”

Section: Dairy System Interactions With Hydrocolloidsmentioning

confidence: 99%

W/O/W Multiple Emulsions as the Functional Component of Dairy Products

2019

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Water‐in‐oil‐in‐water (w/o/w) multiple emulsions are considered that could be suitable components of functional dairy products. Such emulsions enable the preparation of low‐calorie products, encapsulation of bioactive components or microorganisms, and their protection during digestion. Because of the large phase interface, w/o/w emulsions are thermodynamically unstable. Therefore, their preparation and stabilization requires specific conditions. This review describes a potential industrial application of w/o/w emulsions in dairy products in detail and summarizes the value, preparation, stabilization, and evaluation of w/o/w emulsions in a dairy system.

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Effects of milk protein-polysaccharide interactions on the stability of ice cream mix model systems

Cited by 62 publications

References 49 publications

Physical Properties of Ice Cream Containing Cress Seed and Flaxseed Mucilages Compared with Commercial Guar Gum

Physical Properties of Ice Cream Containing Cress Seed and Flaxseed Mucilages Compared with Commercial Guar Gum

Effect of Camel Milk Fortified with Dates in Ice Cream Manufacture on Viscosity, Overrun, and Rheological Properties during Storage Period

W/O/W Multiple Emulsions as the Functional Component of Dairy Products

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