Ice Cream Ingredients

Arbuckle, W. S.

doi:10.1007/978-1-4615-7222-0_5

Cited by 10 publications

(15 citation statements)

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“…[1][2][3] The reader can find more detailed information on methods to investigate frozen food microstructure in several reviews. 2,3,8,[11][12][13] Direct information about the 3D structure of ice crystals during freezing of sucrose solutions has been reported with help of magnetic resonance imaging (MRI), 14 but the technique is limited due to the low resolution of 78 mm which is larger than most structures of interest. Regardless of the above mentioned limitations all these techniques have yielded a tremendous amount of insight about frozen food microstructure.…”

Section: Introductionmentioning

confidence: 99%

3D-characterization of three-phase systems using X-ray tomography: tracking the microstructural evolution in ice cream

Pinzer¹,

Medebach

Limbach

et al. 2012

Soft Matter

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Section: Introductionmentioning

confidence: 99%

3D-characterization of three-phase systems using X-ray tomography: tracking the microstructural evolution in ice cream

Pinzer¹,

Medebach

Limbach

et al. 2012

Soft Matter

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“…The size distribution of ice crystals formed during this recrystallization stage has a strong influence on the texture of frozen foods , and the structural integrity of cell membranes , . For instance, although ice crystals in the range of 15–20 µm bestow a desirable smooth texture to the ice cream, those that are larger than 40 µm impart an unacceptable coarse and grainy texture to the ice cream , . Temperature fluctuations during storage and handling of frozen foods promote ice crystal growth.…”

Section: Introductionmentioning

confidence: 99%

Inhibition of Ice Crystal Growth in Ice Cream Mix by Gelatin Hydrolysate

Damodaran

2007

J. Agric. Food Chem.

122

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The inhibition of ice crystal growth in ice cream mix by gelatin hydrolysate produced by papain action was studied. The ice crystal growth was monitored by thermal cycling between -14 and -12°C at a rate of one cycle per 3 min. It is shown that the hydrolysate fraction containing peptides in the molecular weight range of about 2000 -5000 Da exhibited the highest inhibitory activity on ice crystal growth in ice cream mix, whereas fractions containing peptides greater than 7000 Da did not inhibit ice crystal growth. The size distribution of gelatin peptides formed in the hydrolysate was influenced by the pH of hydrolysis. The optimum hydrolysis conditions for producing peptides with maximum ice crystal growth inhibitory activity was pH 7 at 37°C for 10 min at a papain to gelatin ratio of 1:100. However, this may depend on the type and source of gelatin. The possible mechanism of ice crystal growth inhibition by peptides from gelatin is discussed. Molecular modeling of model gelatin peptides revealed that they form an oxygen triad plane at the C-terminus with oxygen-oxygen distances similar to those found in ice nuclei. Binding of this oxygen triad plane to the prism face of ice nuclei via hydrogen bonding appears to be the mechanism by which gelatin hydrolysate might be inhibiting ice crystal growth in ice cream mix.

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“…Baegokchal did not pass through the mesh until the 120 min mark, when all other samples were melted and were clustered on the top of the mesh ( Figure 2 ). This is thought to be due to the high content of solids added to the ice cream, as well as its high viscosity, helping the ice cream maintain its shape while it slowly melts [ 64 ].…”

Section: Resultsmentioning

confidence: 99%

Quality Characteristics of Rice-Based Ice Creams with Different Amylose Contents

Seong

Kim

et al. 2023

Foods

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Ice cream consumption has increased over the years. In this study, we investigated the potential of using rice varieties with varying amylose contents for ice cream production. We analyzed the physical and chemical properties and sensory quality characteristics (appearance, taste, texture, chewiness, aroma, and rice flavor) of rice-based ice cream made from five varieties with low and high amylose levels. To make the ice cream, we ground rice into a fine powder and combined it with skim milk powder, butter, sugar, glycerin esters of fatty acids, locust bean gum, and water to form a gelatinized mixture. This mixture was then aged, frozen, and hardened. The ice cream’s key quality characteristics, such as viscosity (2170–25,030 cP), hardness (4.27–49.55 N cm−2), and overrun (17.95–46.99%), showed a wide range. Ice cream made from Saemimyeon (high amylose content rice variety) exhibited the highest hardness value (49.55 N cm−2) among the varieties tested, but had relatively low viscosity (4030 cP), overrun (17.95%), and drip-through (0.75 g/min) values. These findings suggest that rice varieties with different amylose contents are suitable for making ice cream and have the potential to expand the rice processing market and increase its value.

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Ice Cream Ingredients

Cited by 10 publications

References 0 publications

3D-characterization of three-phase systems using X-ray tomography: tracking the microstructural evolution in ice cream

3D-characterization of three-phase systems using X-ray tomography: tracking the microstructural evolution in ice cream

Inhibition of Ice Crystal Growth in Ice Cream Mix by Gelatin Hydrolysate

Quality Characteristics of Rice-Based Ice Creams with Different Amylose Contents

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