Ice recrystallization inhibition of commercial κ-, ι-, and λ-carrageenans

Ice recrystallization in model glucose/fructose and honey powder solutions as affected by selected stabilizers

“…After 96 hr of storage, equivalent ice crystals diameter did not exceed 19.4 µm. However, it was also examined that pure kappa carrageenan showed this IRI activity only in ice cream of sorbet type (Kamińska-Dwórznicka, Matusiak, et al, 2015) what was also earlier noticed by other researchers (Gaukel et al, 2014;Kiran-Yildirim et al, 2021a). For example, iota carrageenan showed better IRI effect in the presence of calcium ions and fat (Vega et al, 2005), Ice crystals in the model GF solution without additives after 24 hr of storage (Figure 2) were characterized by oval, slightly elongated shape.…”

“…The obtained results showed no correlation between viscosity and crystal growth. It was also confirmed for different type of used carrageenans in research study byKiran-Yildirim et al (2021a).…”

“…but at the same time it could be very effective in water ice cream structure protection combined with the kappa form(Kamińska- Dwórznicka et al, 2020) Kiran-Yildirim et al (2021a). also claimed that kappa carrageenan has higher activity than iota and lambda fractions, and these two fractions were included in the commercial carrageenan used for this research.…”

“…Significant difference in viscosity value was noticed for the commercial carrageenan addition and the viscosity coefficient was of about 1.1 mPa•s higher, than for the sample without any additives. However, as it was mentioned above (Hagiwara & Hartel, 1996;Kiran-Yildirim et al 2021b;Miller-Livney & Hartel, 1997), it is impossible to correlate it with the better IRI effect, when all of the examined samples demonstrated similar ice crystal structure after storage. Since the growth rate of the ice crystal in samples prepared form honey solutions was small, there was no difference in morphology and size of ice crystals presented in the images (Figure 4a,b).…”

“…also claimed that kappa carrageenan has higher activity than iota and lambda fractions, and these two fractions were included in the commercial carrageenan used for this research. Probably, the amount and position of sulfate groups may affect the effectiveness of the recrystallization inhibition in the sample with this additive (GFcc) Kiran-Yildirim et al (2021a). also demonstrated that other factors such as the type and amount of cations (like calcium with iota carrageenan) also influence the IRI activity.…”