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Advanced microscopy techniques for ice cream research.

Author(s) : SMITH A. K., GOFF H. D., REGAND A.

Summary

The structure of ice cream is revealed through low-temperature techniques for both light and electron microscopy. Cold-stage light microscopy facilitates the study of ice crystal development and subsequent image analysis quantifies the process. Freeze substitution and fixation at -80, -40 and -20°C, followed by low-temperature dehydration, embedding and polymerization with ultra-violet light, still at -20°C, protects the arrangement of constituents for transmission electron microscopy (TEM). The high resolution of TEM allows for a detailed examination of interfaces. Low-temperature techniques protect binding sites for improved staining efficiency. Sectioned material stained for light microscopy using amido black for proteins and leucobasic fuchsin for carbohydrates is used to evaluate distribution, gel formation and interactions. Silver proteinate staining of carbohydrates and immuno-gold labelling provides definitive identification of proteins to promote a greater understanding of the effect of formulation, processing and storage on ice cream structure.

Details

  • Original title: Advanced microscopy techniques for ice cream research.
  • Record ID : 2006-2515
  • Languages: English
  • Source: Ice cream II. Proceedings of the second IDF International Symposium on Ice Cream.
  • Publication date: 2004

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