Modeling of the effect of freezer conditions on the hardness of ice cream using response surface methodology

Inoue, Kazuaki; Ochi, H.; Habara, K.; Taketsuka, M.; Saito, Hisashi; Ichihashi, Nobuo; Iwatsuki, K

doi:10.3168/jds.2009-2228

Cited by 13 publications

(7 citation statements)

References 21 publications

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“…3d) in the freezing stage, because a higher degree of fat destabilization led to the formation of a stronger fat network and improved the rigidity of the 3D network structure of the ice cream, increasing the hardness of the ice cream. This was similar to previous research in which fat globules and air bubbles in ice cream formed a network structure that increased the ice cream's hardness 18,43 . According to a previous study by Muse et al 44 the higher structural rigidity of the ice cream 3D network reduced the penetration depth (DP) of the probe.…”

Section: Resultssupporting

confidence: 89%

“…Hardness is a direct way of characterizing the rigidity of network structure. Generally speaking, the stronger the rigidity, the greater the hardness, and the smaller the shrinkage volume 43 . Studies have shown that, similar to ice crystals, solid fats provided ice cream with a rigid structure and higher hardness, which reduced the shrinkage volume of ice cream after temperature fluctuations 15 …”

Section: Resultsmentioning

confidence: 99%

“…This was similar to previous research in which fat globules and air bubbles in ice cream formed a network structure that increased the ice cream's hardness. 18,43 According to a previous study by Muse et al 44 the higher structural rigidity of the ice cream 3D network reduced the penetration depth (DP) of the probe. DP was inversely proportional to the hardness.…”

Section: Hardnessmentioning

confidence: 98%

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The impact of glycerol monostearate's similarity to fats and fatty acid composition of fats on fat crystallization, destabilization, and texture properties of ice cream

Zhao,

Chen,

Liu

et al. 2023

J Sci Food Agric

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BACKGROUNDFat significantly affects the properties of ice cream. Prior studies have investigated the correlation between fat crystallization, fat destabilization, and ice cream quality. However, the role of fatty acid composition, the similarity between fat and emulsifier in these characteristics, and their impact on final product quality remains unclear.RESULTSTo investigate the influence of the fatty acid composition of fats, as well as their similarity to glycerol monostearate (GMS), on fat crystallization and destabilization during the aging and freezing stages, ice creams were formulated using a combination of two types of fats (coconut oil and palm olein) in five different ratios. In oil phases, decreased saturation of fatty acids (from 93.38% to 46.69%) and increased similarity to GMS (from 11.96% to 46.01%) caused a reduction in the maximum solid fat content. Moreover, the rise in unsaturated long‐chain fatty acids (from 34.61% to 99.57%) and similarity to GMS enhanced the formation of rare and coarse fat crystals, leading to a sparse crystalline network. This, in turn, reduced the crystallization rate and the stiffness of the fat in emulsions. Assuming consistent overrun across all ice creams, the enhanced interactions between fat globules in ice cream improved its hardness, melting properties, and shrinkage.CONCLUSIONThe crystalline properties of fat in emulsions were influenced by oil phases, impacting fat destabilization and ultimately enhancing the quality of ice cream. The present study offers valuable insights for the optimization of fat and monoglyceride fatty acid ester selection, with the potential to improve ice cream quality. © 2023 Society of Chemical Industry.

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Section: Resultssupporting

confidence: 89%

Section: Resultsmentioning

confidence: 99%

Section: Hardnessmentioning

confidence: 98%

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The impact of glycerol monostearate's similarity to fats and fatty acid composition of fats on fat crystallization, destabilization, and texture properties of ice cream

Zhao,

Chen,

Liu

et al. 2023

J Sci Food Agric

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“…El tratamiento con 0,4% de mezcla de gomas presentó el mayor valor de dureza, siendo estadísticamente diferente a los demás tratamientos; el último período de almacenamiento presentó el mayor valor de dureza para este tratamiento. En algunos casos la composición del producto y un alto volumen de sólidos conducen a una gran resistencia para aplicar una fuerza (18,29,30). Las propiedades reológicas de la mezcla también tienen un gran efecto en la dureza del helado; las mezclas con viscosidades más altas incrementan la resistencia a la fuerza aplicada (9,31).…”

Section: Durezaunclassified

Selection and Evaluation of a Stabilizer Composed of Rubbers on Quality Properties in Mixtures for Hard Ice Cream

M.Sc.¹,

M.Sc.²,

M.Sc.³

2012

Vitae

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Background: Today’s market demands ice cream with excellent texture and body properties, which together with the taste, determine to a large extent the acceptability of these. In this industry there is a marked tendency towards the use of integrated stabilizers that will enhance synergism between components, obtaining better quality end products. Objetives: The present work aims at evaluating the effect of a carob, karaya and guar gum mixture, as thickening agent, on some quality characteristics (bromatological, sensory and stability) of hard ice creams. Methods: The research was conducted in two stages; in the first one is evaluated the effect of individually gums (100%), binary mixture (50:50 %) and ternary mixtures (33.3: 33.3: 33.3 %), applied at a level of 0.3% (w/w) in the hard ice-cream mix system. In the second stage, it is evaluated the effect of level of application in hard ice-cream mix, at testing levels of 0.3, 0.35 and 0.4% (w/w) of the mixture 50% carob gum and 50% guar gum, compared against a witness who had a commercial stabilizer applied in 0.3% (w/w), which resulted in four treatments. Results: With the results of the first stage it is performed the determination of thixotropy, which allowed us to establish as best mixtures the one corresponding to the proportion 50% carob and 50% guar gum and the 100% guar gum mixture, according to the response surface methodology. The final ratio of prices allowed choosing guar: carob gum for application, along with the fact that such combination made possible evaluating behaviors and interactions as a mixture. In the second stage, the results show that the ice cream formulated by mixing 50% carob gum and 50% guar gum, shows a lower percentage of melting and less time in the fall of the first drop compared to the control. The treatment 0.4% presents grater gumminess, while the control a higher roughness. The flavor quality is significantly diminished over time, in all treatments. Conclusion: The selected mixture of carob and guar gum, has positive influence on the evaluated characteristics against the commercial stabilizer of ice cream.

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“…(11) We also identified a correlation between these air bubbles, ice crystals, and fat destabilization, as well as the hardness and melt-inmouth qualities of the ice cream. (12,13) The finding that a food matrix structure plays an important role in controlling flavor release (14) suggests that variations in the structure of ice cream, owing to process conditions, also affect changes in sensory attributes such as aroma and flavor.…”

Section: Introductionmentioning

confidence: 99%

Effects of Manufacturing Process Conditions on Sensory Attributes and Microstructure of Ice Cream

Inoue

Ishii

Iwata

et al. 2012

Sensors and Materials

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The primary process parameters of the homogenization pressure and freezing process (drawing temperature and overrun) for ice cream manufacture were examined to determine their impact on the sensory attributes and odor sensor response of ice cream. Fifteen process conditions were selected using a Box-Behnken design, while 12 sensory attributes were obtained as assessment items based on sensory evaluations using quantitative descriptive analysis (QDA). Eleven of these sensory attributes changed significantly according to process conditions, suggesting that such conditions can have a major impact on ice cream's sensory attributes, even for a fixed make-up of ingredients. Furthermore, observed correlations between the sensory attributes and microstructural attributes of the ice cream led to the conjecture that the sensory attributes were influenced by changes to the ice cream's structural conditions resulting from the process conditions. A correlation was also observed between the odor sensor response and the overrun condition, but no clear correlations were found to exist within the ice cream structure or the sensory attributes. * Glyceryl mono-distearate ** 45.0% locust bean gum, 45.0% guar gum, and 10.0% carrageenan

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Modeling of the effect of freezer conditions on the hardness of ice cream using response surface methodology

Cited by 13 publications

References 21 publications

The impact of glycerol monostearate's similarity to fats and fatty acid composition of fats on fat crystallization, destabilization, and texture properties of ice cream

The impact of glycerol monostearate's similarity to fats and fatty acid composition of fats on fat crystallization, destabilization, and texture properties of ice cream

Selection and Evaluation of a Stabilizer Composed of Rubbers on Quality Properties in Mixtures for Hard Ice Cream

Effects of Manufacturing Process Conditions on Sensory Attributes and Microstructure of Ice Cream

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