Journal of dairy science
(May 1993)
The influence of polysaccharides on the glass transition in frozen sucrose solutions and ice cream
| Date of publication | May 1993 | ||||||||
| AGRIS Categories | Food additives; Food composition | ||||||||
| AGROVOC French terms | Creme glacee; Agent de texture; Congelation; Qualite; Interface glace eau; Polyholoside; Calorimetrie; Saccharose; Microscopie; Viscosite; Chaleur; Resistance a la temperature | ||||||||
| AGROVOC Spanish terms | Helado; Estabilizadores; Congelacion; Calidad; Interfase hielo-agua; Polisacaridos; Calorimetria; Sucrosa; Microscopia; Viscosidad; Calor; Resistencia a la temperatura | ||||||||
| Language | English | ||||||||
| Notes | references | ||||||||
| Journal Title | Journal of dairy science | ||||||||
| ISSN | 0022-0302 | ||||||||
| Volume/Issue | v. 76(5) p. 1268-1277 | ||||||||
| Abstract (English) | The objective of this study was to describe further the mechanism by which polysaccharide stabilizers contribute to stability of frozen dairy desserts. The influence of stabilizers on the thermal properties and viscosity of carbohydrate solutions at subzero temperatures, on the thermal properties of ice cream mix, and on ice crystallization and growth in ice cream were investigated. Polysaccharide stabilizers did not influence the thermal properties of sucrose solutions as measured by differential scanning calorimetry. Stabilizers provided resistance to thermal deformation and increased subzero viscosity above the glass transition temperature but did not influence the experimental glass transition temperature of the solutions or ice cream mix as determined by thermomechanical analysis. The effect of stabilizers on ice crystals in ice cream was demonstrated by low temperature scanning electron microscopy, which showed that the initial ice crystal size and the rate of growth after 24 wk of storage at abusive temperatures were smaller in stabilized ice creams than in unstabilized ice creams. The influence of stabilizers on ice crystal size in ice cream above its glass transition temperature was postulated to be a function of the kinetic properties of the freeze-concentrated, viscoelastic liquid surrounding the ice crystals | ||||||||
Source:Information Systems Division, National Agricultural Library (United States of America)
NAL/USDA
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AGRIS 2013 - FAO of the United Nations | |||||||||
| - | Effect of sweetener, stabilizer, and storage temperature on ice recrystallization in ice cream by Hagiwara, T. (Snow Brand Milk Products Co., Ltd., Tokyo, Japan.); Hartel, R.W. (May 1996) in English |
| - | Thermomechanical properties of frozen sucrose solutions by Le Meste, M. (Departement de Biologie physico-chimique, Dijon, France); Huang, V. (Sep-Oct 1992) in English |
| - | Effect of various ingredients on the physico-chemical properties and sensory quality of ice cream by Miano, T.F. (2007) in (en) |
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