The effects of selected stabilizers addition on physical properties and changes in crystal structure of whey ice cream. (15th January 2022)

• Record Type: Journal Article
• Authors: Kamińska-Dwórznicka, Anna; Łaba, Sylwia; Jakubczyk, Ewa
• Is Part Of: Lebensmittel-Wissenschaft + Technologie =. Volume 154(2022)
• Publication Date: 2022-01-15
• Subjects: Recrystallization -- Stabilizing mixes -- Whey ice cream; Food industry and trade -- Periodicals; Food -- Composition -- Periodicals; Microbiology -- Periodicals; Nutrition -- Periodicals; 664.005
• DOI: 10.1016/j.lwt.2021.112841
• Languages: English
• ISSNs: 0023-6438

Abstract

Abstract: Dry sweet whey was used in this study at 42% to prepare a new ice cream composition. The additional aim of the research was to select the most effective stabilizers in ice recrystallization inhibition. The addition and impact of two stabilizing systems, containing LBG (locust bean gum), guar gum and respectively κ- and ι-carrageenan, on physicochemical properties (density, pH, overrun, viscosity, melting time) and crystal structure of ice cream after a specified storage time of: 24 h, 1 month and 3 months were examined. It was found that whey presence increases the density and viscosity and reduces the overrun of the analyzed product. Addition of stabilizing mixes also differentiated density (higher for the samples with additives), melting time and overrun. The lowest overrun value and simultaneously the shortest melting time were recorded for ι-carrageenan addition. No influence of stabilizing systems on pH of examined ice cream was found. The stabilizing mix containing ι-carrageenan was found to be the best in recrystallization inhibition, demonstrated by the presence of crystals with the smallest diameter 28 μm, after 3 months of storage, while for the sample without additives 68 μm was noted. Highlights: It is possible to prepare ice cream based on sweet whey. Whey presence increases density and viscosity and reduces overrun of analyzed product. Stabilizers used in milk ice cream, in whey ice cream also brings positive results. Iota carrageenan effectively prevents recrystallization of whey ice cream.