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Functionality of carrageenan in ice cream mix formulations.

Author(s) : VEGA C., ANDREW R. A., GOFF H. D.

Summary

Incompatibility between milk proteins and polysaccharide stabilizers, especially in soft-service ice cream mixes with long shelf life, leads to macroscopic phase separation during storage. The inclusion of k-carrageenan in levels above 0.015% is effective in avoiding these phenomena. Analysis of different whey to casein ratios (at constant protein concentration) showed that as casein proportion diminishes, instability of the mix, that are rate and degree of separation, decreases. Viscosity does not relate to stability since mixes with higher whey proportion (better stability) are less viscous. K-carrageenan is thought to interact electrostatically with k-casein and the helical form of k-carrageenan is also known to form weak gels at very low concentration. Either or both mechanisms may be involved. Stable systems still exhibit microscopic phase separation.

Details

  • Original title: Functionality of carrageenan in ice cream mix formulations.
  • Record ID : 2006-2513
  • Languages: English
  • Source: Ice cream II. Proceedings of the second IDF International Symposium on Ice Cream.
  • Publication date: 2004

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