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The influence of the chosen stabilizers on limitation of recrystallization in ice cream of sorbet type.

Wplyw stabilizatorów na ograniczenie rekrystalizacji w lodach typu sorbet.

Author(s) : KAMINSKA-DWORZNICKA A., SAMBORSKA K., GONDEK E., et al.

Type of article: Article

Summary

The aim of the present paper was to evaluate and compare the effect of stabilizing mixtures on the run of recrystallization process in strawberry sorbet directly after preparation and after a month of storage at -18°C, using a microscope and a Nikon camera adapted to take pictures at the temperature below zero. The images were then analyzed, using NIS Elements D program to determine equivalent ice crystals’ diameters. In the present study, gelatin, guar gum, xanthan, locust bean gum, ? – carrageenan, alcohol, and natural protective protein, called AFP and the mixtures of stabilizers under the trade name CRE were used as stabilizing additives. It was found that the addition of AFP (in combination with gelatin and guar gum) and CRE mixture inhibited most effectively the recrystallization process and the ice crystals after one month of storage did not exceed 15 µm.

Details

  • Original title: Wplyw stabilizatorów na ograniczenie rekrystalizacji w lodach typu sorbet.
  • Record ID : 30020183
  • Languages: Polish
  • Source: Przemysl Spozywczy - vol. 70 - n. 9
  • Publication date: 2016/09
  • DOI: http://dx.doi.org/10.15199/65.2016.9.4

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