Increasing the Protein Content of Ice Cream

Abstract

Vanilla ice cream was made with a mix composition of 10.5% milk fat, 10.5% milk SNF, 12% beet sugar, and 4% corn syrup solids. None of the batches made contained stabilizer or emulsifier. The control (treatment 1) contained 3.78% protein. Treatments 2 and 5 contained 30% more protein, treatments 3 and 6 contained 60% more protein, and treatments 4 and 7 contained 90% more protein compared with treatment 1 by addition of whey protein concentrate or milk protein concentrate powders, respectively. In all treatments, levels of milk fat, milk SNF, beet sugar, and corn syrup solids were kept constant at 37% total solids. Mix protein content for treatment 1 was 3.78%, treatment 2 was 4.90%, treatment 5 was 4.91%, treatments 3 and 6 were 6.05%, and treatments 4 and 7 were 7.18%. This represented a 29.89, 60.05, 89.95, 29.63, 60.05, and 89.95% increase in protein for treatment 2 through treatment 7 compared with treatment 1, respectively. Milk protein level influenced ice crystal size; with increased protein, the ice crystal size was favorably reduced in treatments 2, 4, and 5 and was similar in treatments 3, 6, and 7 compared with treatment 1. At 1 wk postmanufacture, overall texture acceptance for all treatments was more desirable compared with treatment 1. When evaluating all parameters, treatment 2 with added whey protein concentrate and treatments 5 and 6 with added milk protein concentrate were similar or improved compared with treatment 1. It is possible to produce acceptable ice cream with higher levels of protein.

Effect of Incorporating Whey Protein Concentrate on Chemical, Rheological and Textural Properties of Ice Cream

“…Coefficient correlation (-0.985) showed a tight inverse relationship between WPC and ash%. The obtained results are in a harmony with the findings of Awad [14] and Patel et al [3]. Lactose values decreased by increasing the substitution level of WPC in the mixes which due to a less content of lactose in WPC (9.1%) than in SMP (54%).…”

“…The high freezing point in treatments with WPC could be due to its lower lactose and other true solutions solutes with high protein contents [22]. The results obtained are in line with those of Patel et al [3] and Awad [21].…”

“…Natural titratable acidity in milk and milk products is dependent on casein, albumin, phosphates, citrates and carbon dioxide [17]. Obtained results were in agreement with those of Tirumalesha et al [18] and Patel et al [3]. The pH values of ice cream mixes with WPC in base formula are presented in Table 3.…”

“…Overrun percent in ice cream was significantly affected by adding WPC as MSNF substitution in the treatments (p<0.001). The more the protein, the more the protienious bubbles trapping air inside and resulting in high overrun (R 2 = 0.952, that was stated by Patel et al [3]. The high overrun percentages in treatments containing WPC could be related to the high foaming ability of ice cream mixes.…”

“…Furthermore, WPC also lowers surface tension, stabilizes the fat emulsion, controls fat destabilization and enhances partial coalescence due to the emulsifying properties of protein [2]. Patel et al [3] study the effect of adding WPC to vanilla ice cream and found that WPC could improve physical properties and sensory quality of ice cream by resisting changes in ice cream during storage, enhancing its nutritional value, and increasing consumers' acceptance.…”