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The different roles of emulsifiers in conventionally freezered and ultra-low-temperature-extruded ice cream.

Author(s) : EISNER M. D., WILDMOSER H., WINDHAB E. J.

Summary

The different roles of three emulsifiers and their concentration on both conventionally freezered and ultra-low-temperature-extruded (ULTICE) ice cream containing two different fats is investigated. In particular, the transition region of the microstructuring mechanisms between the two devices is investigated by adjusting outlet temperatures of -5°C (freezer) and -11°C (extruder). The microstructure relevant for the foam stability of the molten ice cream as characterized by air cells and fat globules is analyzed by light microscopy and laser diffraction, and the melting behaviour described by shape retention and drainage is also investigated. These results are coupled with oscillation thermo-rheology and correlated to the sensory quality aspects of scoopability and creaminess. With these results the characteristics of an optimal emulsifier for the ULTICE process are derived.

Details

  • Original title: The different roles of emulsifiers in conventionally freezered and ultra-low-temperature-extruded ice cream.
  • Record ID : 2006-2516
  • Languages: English
  • Source: Ice cream II. Proceedings of the second IDF International Symposium on Ice Cream.
  • Publication date: 2004

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