The Effect of Overrun, Fat Destabilization, and Ice Cream Mix Viscosity on Entire Meltdown Behavior

Wu, Biqing; Freire, Dieyckson Osvani; Hartel, Richard W.

doi:10.1111/1750-3841.14743

Cited by 49 publications

(34 citation statements)

References 14 publications

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“…Air cell size, and ice crystal size distributions were also evaluated due to their notability in the ice cream matrix, but were generally not included in the analyses since they were not greatly different. The results for mix viscosity, overrun, fat destabilization extent, air cell size, and ice crystal size distributions are shown in Table 1, some of which have been previously used to correlate to meltdown rates (Wu et al., 2019). Here, we briefly correlate these elements to rheological characteristics of melted ice cream.…”

Section: Resultsmentioning

confidence: 99%

“…The mix viscosity at 50 s −1 increased mainly when the stabilizer levels were increased in the formulations (Wu et al., 2019). The mix viscosity increased with increased stabilizer level because of the greater molecular interactions between water and stabilizer and the greater entanglement among the stabilizer molecules (Cottrell, Pass, & Phillips, 1980; Goff & Hartel, 2013; Li & Nie, 2016; Saha & Bhattacharya, 2010).…”

Section: Resultsmentioning

confidence: 99%

“…The different levels of air flow in the continuous freezer allowed good control of the target overruns (50, 75, and 100%) in the samples (Wu et al., 2019). Manual mode was used to avoid interference from the automated control during freezing.…”

Section: Resultsmentioning

confidence: 99%

“… 2 Data from Wu et al. (2019). X, Y, Z denote significant differences among ice cream with different levels of polysorbate 80. a, b, c denote significant differences among ice cream with different levels of air flow.…”

Section: Methodsmentioning

confidence: 99%

“…The nature and intricate arrangement of structural components directly affect the meltdown properties of the ice cream matrix (Wu, Freire, & Hartel, 2019), which also depends on its rheological behavior. In fact, the rheological properties of ice cream are mainly governed by ice phase presence (Goff et al., 1995; Granger, Leger, Barey, Langendorff, & Cansell, 2005; Shama & Sherman, 1966; Wildmoser, Scheiwiller, & Windhab, 2004), while the other structural components affect more the meltdown characteristics.…”

Section: Introductionmentioning

confidence: 99%

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Effects of structural attributes on the rheological properties of ice cream and melted ice cream

Freire

Hartel

2020

Journal of Food Science

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Although the ice phase greatly influences the properties of ice cream, other structural components also affect its rheological behavior, particularly after melting. In this study, mix viscosity (serum phase viscosity), extent of fat destabilization (FD), and overrun were manipulated to produce different microstructures. The effects of these structural components were evaluated on the rheological properties of the ice creams and melted ice creams. In oscillatory thermorheometry, mix viscosity and then overrun, influenced G’ and tanδ below −10 °C. When ice phase decreased (between −10 and −2.7 °C), mix viscosity had reduced effects, but continued to strongly affect G’ and tanδ, followed by FD, and with lower effects from overrun. When the ice phase was completely melted at 0 °C, FD had most influence on G’ and tanδ, followed by overrun, and with lower effects from mix viscosity. In creep/recovery test, six‐element model described well creep behavior of melted ice cream at 0 °C. Viscous behavior at lower shear rate (η0 0 °C) was most influenced by mix viscosity, followed by FD, and lower overrun effects. In stress growth measurement, transient behavior, represented by σY 0 °C, of melted matrix at 0 °C was most influenced by FD, followed by mix viscosity, with lower overrun effects. In flow ramp measurement, Hysteresis Area was most affected by mix viscosity, followed by overrun, and with lower FD effects. Moreover, correlation between Hyst 0 °C and tanδ Peak suggested that structure formation affected the magnitude of tanδ Peak. These results document the importance of microstructure on properties of melted ice cream. Practical Application The understanding of how structural components, such as mix viscosity, fat destabilization, and overrun, affect the ice cream matrix can help manufacturers to control its rheological behavior. The influence of these structural components on the G’, tanδ, η0 0 °C, σY 0 °C, and Hyst 0 °C can be also used to understand the structural rearrangements that occur in meltdown tests and sensory analyses for future studies. Therefore, elucidation of these mechanisms on the rheological properties can directly assist in quality control and new product development in the ice cream industry.

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Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

Section: Methodsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Effects of structural attributes on the rheological properties of ice cream and melted ice cream

Freire

Hartel

2020

Journal of Food Science

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Preparation of fat‐free mulberry ice cream by using inulin and whey protein isolate as a fat substitute

Sangsuriyawong,

Suwanmongkol,

Peasura

et al. 2024

eFood

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The standard ice cream consists of high calories and fat which could cause metabolic syndrome upon regular consumption. Therefore, this study developed a fat‐free ice cream using fat replacer including inulin (carbohydrate‐based) and whey protein isolate (WPI, protein‐based) at various concentrations (6%, 8%, and 10%) or their combination (1:1). Additionally, freeze‐dried mulberry fruit powder was used as a functional ingredient. The results indicated that both, inulin and WPI, function differently thereby affecting the physicochemical properties of the ice cream. The combination of inulin:WPI at a 4:4 ratio produced high‐quality standard ice cream with a higher sensory score. Further incorporation of freeze‐dried mulberry powder (2%) in a selected fat‐free ice‐cream base showed enhanced sensory, nutraceutical, and textural properties of the ice cream. All fat‐free and fat‐free mulberry ice cream had a trace amount of fat (0.06%), while the calorie was reduced to 88.9 kcal/serving compared with a full‐fat ice cream (195.7 kcal/serving). Hence, fat‐free mulberry ice cream with 74.5% of nonfat milk, 5.0% of skim milk powder, 8% of inulin:WPI (4:4), 9.5% of sugar, 0.5% of emulsifier, and 2% freeze‐dried mulberry powder could serve as the best alternative to the full‐fat ice cream.

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Characterization and valorization of soybean residue (okara) for the development of synbiotic ice cream

Farooq

Mgomi

Saeed

et al. 2023

Food Science & Nutrition

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There is an increasing challenge in probiotic viability and stability during food product formulation, processing, and storage. However, synbiotic functional foods have promising potential to deliver the targeted benefits. This study aimed to isolate the okara from soybean residue, and obtained okara flour was further characterized using Fourier transform infrared spectroscopy (FTIR) and scanning electron microscope (SEM). Synbiotic ice cream was developed by fortification with Lactobacillus rhamnosus GG and okara at different concentrations (1–3%). Additionally, the synbiotic ice cream was subjected to physicochemical and sensory attributes over 60 days of storage. High viability of L. rhamnosus GG (8.17 log CFU/mL) was observed during storage at 3% okara. Moreover, adding okara at 2% or higher improved viscosity, reduced overrun, and maintained probiotic viability. When compared to the control (ice cream without okara), synbiotic ice cream exhibited a higher protein content and a lower fat level. The synergistic combination of probiotics and okara in ice cream is a potentially novel approach for developing functional ice cream. The addition of okara is not only helpful in increasing the nutritional value of the ice cream but will also be a way forward to minimize agricultural waste. Synbiotic ice cream developed in this study may be considered a potential functional food rich in protein and low in fat.

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The Effect of Overrun, Fat Destabilization, and Ice Cream Mix Viscosity on Entire Meltdown Behavior

Cited by 49 publications

References 14 publications

Effects of structural attributes on the rheological properties of ice cream and melted ice cream

Effects of structural attributes on the rheological properties of ice cream and melted ice cream

Preparation of fat‐free mulberry ice cream by using inulin and whey protein isolate as a fat substitute

Characterization and valorization of soybean residue (okara) for the development of synbiotic ice cream

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