Microstructure and meltdown properties of low-fat ice cream: Effects of microparticulated soy protein hydrolysate/xanthan gum (MSPH/XG) ratio and freezing time

Yan, Lei; Yu, Dong-Jin; Li, Rui; Jia, Yuanyuan; Zhang, Min; Sui, Wenjie

doi:10.1016/j.jfoodeng.2020.110291

Cited by 29 publications

(38 citation statements)

References 56 publications

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“…Extruded microparticulated whey proteins (eMWPs) produced through a thermomechanical process with a high concentration of milk proteins [ 1 , 2 , 3 ] are able to enhance the physicochemical properties of dairy products such as ice cream [ 4 ] and yogurt [ 5 ]. Microparticulated whey proteins (MWPs) are commercially available in powder form and are commonly known as fat replacers [ 6 ].…”

Section: Introductionmentioning

confidence: 99%

“…MWPs are incorporated into light dairy products, especially ice cream, to improve their microstructural properties and creaminess. The size of microparticles (0.1–10 µm) is an important determinant for the sensory attributes of light dairy products [ 7 ] and physicochemical properties, such as firmness, viscosity, and melting behavior [ 4 , 5 , 8 ].…”

Section: Introductionmentioning

confidence: 99%

“…Ice cream is a frozen complex food matrix consisting of ice crystals, fat globules, and air bubbles dispersed in an unfrozen viscous serum phase [ 4 , 9 , 10 ]. Typically, standard ice cream contains 10–12% fat [ 11 ], and light ice cream contains 5–7% fat [ 7 ].…”

Section: Introductionmentioning

confidence: 99%

“…In addition, these qualities affect the texture and color development of ice cream [ 15 ]. Higher consumption of fat increases the risk of obesity, diabetes, and coronary heart disease [ 4 , 6 ]. However, fat reduction in dairy products remains a challenge for the industry.…”

Section: Introductionmentioning

confidence: 99%

“…In addition, the temperature has a considerable influence on the crystallization process, which determines the microstructural properties of ice cream [ 22 ]. These properties of light and low-fat ice cream are also significantly affected by the use of stabilizer–emulsifier hydrocolloids, especially xanthan gum [ 4 ]. Although several studies have investigated the stabilization process of ice cream using hydrocolloids, crystallization, and microstructures of low-fat ice cream, to date, several studies have been done on the process design of ice cream production (e.g., pressure and temperature), the application of commercial MWPs, and the microstructure of light ice cream.…”

Section: Introductionmentioning

confidence: 99%

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Microstructure and Physicochemical Properties of Light Ice Cream: Effects of Extruded Microparticulated Whey Proteins and Process Design

Hossain

Petrov

Hensel

et al. 2021

Foods

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This study aimed to understand the influence of extruded microparticulated whey proteins (eMWPs) and process design in light ice cream processing by evaluating the microstructure and physicochemical properties. The inulin (T1), a commercial microparticulated whey protein (MWP) called simplesse (T2), a combination (T3), as well as eMWPs (as 50% volume of total particles): d50 < 3 µm (T4), and d50 > 5 µm (T5) were used as fat replacers. The first process design was pasteurization with subsequent homogenization (PH). The second process was homogenization with subsequent pasteurization (HP) for the production of ice cream (control, 12% fat, w/w; T1 to T5, 6% fat, w/w). The overrun of light ice cream treatments of PH was around 50%, except for T4 (61.82%), which was significantly higher (p < 0.01). On the other hand, the overrun of HP was around 40% for all treatments except T1. In both the PH and HP groups, the color intensities of treatments were statistically significant (p < 0.001). The melting behavior of light ice cream was also significantly different. The viscosity of all treatments was significant (p < 0.05) at a shear rate of 64.54 (1/s) for both cases of process design. A similar firmness in both the PH and HP groups was observed; however, the products with eMWPs were firmer compared to other light ice creams.

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Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 3 more Smart Citations

Microstructure and Physicochemical Properties of Light Ice Cream: Effects of Extruded Microparticulated Whey Proteins and Process Design

Hossain

Petrov

Hensel

et al. 2021

Foods

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Lima bean (Phaseolus lunatus Linn.) protein isolate as a promising plant protein mixed with xanthan gum for stabilizing oil‐in‐water emulsions

Liu,

Yan,

Liu

et al. 2023

J Sci Food Agric

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BackgroundLima bean protein isolate (LPI) is an underutilized plant protein. Similar to other plant proteins, it may display poor emulsification properties. In order to improve its emulsifying property, one effective approach is using protein and polysaccharide mixtures. This work investigated the structural and emulsifying properties of LPI as well as developed an LPI/xanthan gum (XG) stabilized oil‐in‐water emulsion.ResultsThe highest protein solubility (84.14%) of LPI was observed and the molecular weights (Mw) of most LPI subunits were less than 35 kDa. The enhanced emulsifying activity index (EAI, 15.97 m2/g) of LPI might be associated with its relatively high protein solubility and more low‐Mw subunits (Mw < 35 kDa). The effect of oil volume fraction (ϕ) on droplet size, microstructure, rheological behavior, and stability of emulsions were investigated. As ϕ increased from 0.2 to 0.8, the emulsion was arranged from spherical and dispersed oil droplets to polyhedral packing oil droplets adjacent to each other, while the LPI/XG mixtures were changed from particles (in the uncrowded interfacial layer) to lamellae (in the crowded interfacial layer). When ϕ value was 0.6, the emulsion was in a transitional state with the coexistence of particle and lamellar structures on the oil droplet surface. The LPI/XG‐stabilized emulsions with ϕ values of 0.6–0.8 showed the highest stability during a 14‐d storage period.ConclusionThis study developed a promising plant‐based protein resource, LPI, and demonstrates potential application of LPI/XG as emulsifying stabilizers in foods.This article is protected by copyright. All rights reserved.

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Production and application of xanthan gum—prospects in the dairy and plant-based milk food industry: a review

Asase,

Glukhareva

2023

Food Sci Biotechnol

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Microstructure and meltdown properties of low-fat ice cream: Effects of microparticulated soy protein hydrolysate/xanthan gum (MSPH/XG) ratio and freezing time

Cited by 29 publications

References 56 publications

Microstructure and Physicochemical Properties of Light Ice Cream: Effects of Extruded Microparticulated Whey Proteins and Process Design

Microstructure and Physicochemical Properties of Light Ice Cream: Effects of Extruded Microparticulated Whey Proteins and Process Design

Lima bean (Phaseolus lunatus Linn.) protein isolate as a promising plant protein mixed with xanthan gum for stabilizing oil‐in‐water emulsions

Production and application of xanthan gum—prospects in the dairy and plant-based milk food industry: a review

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