Effects of structural attributes on the rheological properties of ice cream and melted ice cream

Abstract

Although the ice phase greatly influences the properties of ice cream, other structural components also affect its rheological behavior, particularly after melting. In this study, mix viscosity (serum phase viscosity), extent of fat destabilization (FD), and overrun were manipulated to produce different microstructures. The effects of these structural components were evaluated on the rheological properties of the ice creams and melted ice creams. In oscillatory thermorheometry, mix viscosity and then overrun, influenced G’ and tanδ below −10 °C. When ice phase decreased (between −10 and −2.7 °C), mix viscosity had reduced effects, but continued to strongly affect G’ and tanδ, followed by FD, and with lower effects from overrun. When the ice phase was completely melted at 0 °C, FD had most influence on G’ and tanδ, followed by overrun, and with lower effects from mix viscosity. In creep/recovery test, six‐element model described well creep behavior of melted ice cream at 0 °C. Viscous behavior at lower shear rate (η0 0 °C) was most influenced by mix viscosity, followed by FD, and lower overrun effects. In stress growth measurement, transient behavior, represented by σY 0 °C, of melted matrix at 0 °C was most influenced by FD, followed by mix viscosity, with lower overrun effects. In flow ramp measurement, Hysteresis Area was most affected by mix viscosity, followed by overrun, and with lower FD effects. Moreover, correlation between Hyst 0 °C and tanδ Peak suggested that structure formation affected the magnitude of tanδ Peak. These results document the importance of microstructure on properties of melted ice cream. Practical Application The understanding of how structural components, such as mix viscosity, fat destabilization, and overrun, affect the ice cream matrix can help manufacturers to control its rheological behavior. The influence of these structural components on the G’, tanδ, η0 0 °C, σY 0 °C, and Hyst 0 °C can be also used to understand the structural rearrangements that occur in meltdown tests and sensory analyses for future studies. Therefore, elucidation of these mechanisms on the rheological properties can directly assist in quality control and new product development in the ice cream industry.

Value addition to ice cream by fortification with okara and probiotic

“…In the freezer barrel, ice crystals are initially formed and continue to grow during hardening and storage (Mo et al., 2018). Conversely, the smoothness of texture is enhanced as there is increased viscosity in the ice cream mix due to a decrease in the average crystal size (Freire et al., 2020). According to Kumar et al.…”

Multiscale Approach to Dairy Products Design

“…In addition, other components also can govern the different macroscopic properties of dairy products. The rheological properties of ice cream are governed by ice crystals (Freire et al, 2020), whereas in butter, these properties are controlled by the crystalline structure of the fat (Buldo and Wiking 2012;Rønholt et al, 2013).…”

Shrinkage in frozen desserts

“…Many studies of foams and frozen foams have used bulk rheology to describe the elastic properties of the product. Characterization of bulk rheological properties is done using shear rheometers in frozen and melted frozen desserts (Eisner et al., 2005; Freire et al., 2020; VanWees et al., 2020; Wildmoser et al., 2004) and has demonstrated the relationship between interfacial elasticity and foam stability for milk protein films (Rouimi et al., 2005). In the case of foam stability and shrinkage, it is imperative to also measure the interfacial elasticity in response to dilatational stresses.…”

“…While early studies found that LMWS promoted shrinkage, more recent research suggests that LMWS are more likely to decrease shrinkage due to the stronger fat network created by their addition. The strong partially coalesced fat networks increase the solid‐like character of frozen desserts (Freire et al., 2020; Goff et al., 1987, 1989; Wildmoser et al., 2004) and disrupt the continuous serum phase to promote stability of discrete air cells in the matrix (Bolliger et al., 2000; Buchheim & Dejmek, 1990; Pelan et al., 1997). Partially coalesced fat networks also adsorb to the air interface and physically inhibit the coalescence of air cells via Pickering stabilization mechanisms (Goff et al., 1999; Jiang et al., 2019; Turan et al., 1999).…”